Can I use frozen chicken breasts in this recipe?

Yes, you can use frozen chicken breasts directly in the Instant Pot! No need to thaw first. Simply increase the cooking time to 25-27 minutes instead of 20. The seasoning won't stick as well to frozen chicken, so you may want to add the spices to the liquid instead of rubbing them on the chicken.

What if I don't have all the spices listed?

Don't worry! You can substitute 2-3 tablespoons of pre-made taco seasoning for all the individual spices. Just be aware that most taco seasonings already contain salt, so you might want to reduce the additional salt in the recipe.

Can I make this recipe in a slow cooker instead?

Absolutely! Place the seasoned chicken in a slow cooker, add the salsa and just 1/4 cup of broth (less than the Instant Pot version since less evaporates), and cook on low for 6-7 hours or high for 3-4 hours until the chicken shreds easily.

My chicken came out a bit dry. What went wrong?

This occasionally happens with chicken breasts. Next time, try reducing the cooking time by 2-3 minutes, or switch to chicken thighs which are more forgiving. Also, make sure you're mixing the shredded chicken back into some of the cooking liquid before serving to add moisture.

Instant Pot Chicken Tacos Recipe

Description

This Instant Pot Chicken Tacos recipe is the ultimate weeknight dinner — quick, flavorful, and packed with juicy, tender shredded chicken, seasoned to perfection. Perfect for taco nights, this recipe allows you to customize with your favorite toppings, making it a family favorite. With minimal prep and a short cook time, you’ll have a delicious meal ready in no time.

Ingredients

Units Scale

For the Chicken:

2 pounds boneless, skinless chicken breasts
2 teaspoons chili powder
1 teaspoon smoked paprika
1 teaspoon ground cumin
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
16 ounces salsa (store-bought or homemade; 1 jar)
1/2 cup low-sodium chicken broth

For Serving:

8 corn or flour tortillas
Taco fixings: lettuce, tomato, onion, cheese, etc.

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Instructions

Prepare the seasoning mix
Combine the chili powder, smoked paprika, ground cumin, onion powder, garlic powder, and kosher salt in a small dish. This mix adds a rich and smoky flavor to the chicken.
Season the chicken
Rub the seasoning mixture all over the chicken breasts, making sure the seasoning is evenly distributed for maximum flavor.
Add chicken to the Instant Pot
Place the seasoned chicken breasts in the Instant Pot in an even layer. Avoid stacking the chicken too much to ensure it cooks evenly.
Add liquids
Pour the salsa and chicken broth over the chicken breasts. The liquid ensures the chicken stays juicy and helps create rich, flavorful shredded chicken.
Cook the chicken
Close the Instant Pot lid and press the Manual button. Set the timer for 20 minutes. When the timer is up, release the pressure naturally or manually, based on your preference.
Shred the chicken
Use two forks to shred the cooked chicken inside the Instant Pot, mixing it with the flavorful juices.
Assemble the tacos
Serve the shredded chicken in tortillas or taco shells. Add your favorite taco fixings like lettuce, tomato, onion, cheese, or avocado, and enjoy!

Notes

Ensure you rub the seasoning thoroughly into the chicken for even flavor distribution.
Arrange the chicken in an even layer at the bottom of the Instant Pot for uniform cooking.
Don’t skimp on the liquid — it’s essential for pressure cooking. While chicken stock adds extra flavor, you can substitute it with water if necessary.
Nutritional information provided does not include taco fixings.
Storage: Store any leftover chicken in an airtight container. It can be kept in the refrigerator for up to 3 days or frozen for up to 3 months.

Nutrition

Serving Size: 1 taco (without fixings)
Calories: 260
Sugar: 3g
Sodium: 780mg
Fat: 5g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 2g
Protein: 34g
Cholesterol: 105mg