Can I use frozen chicken?

Absolutely! frozen chicken can be cooked directly in the Instant Pot without thawing. Just make sure that the pieces are separated so that they cook evenly, and increase the pressure cooking time to 12-15 minutes.

What if I get a burn error?

A burn error can occur if the salsa is too thick. To avoid this, add a 1/4 cup of water or chicken broth to thin out the salsa. Make sure the bottom of your pot is clean before cooking.

What if my chicken is not fully cooked?

If your chicken is not fully cooked, simply close the lid and cook for another 2-3 minutes.

Can I use chicken thighs instead of breasts?

Absolutely! This recipe works beautifully with boneless, skinless chicken thighs as an alternative. They tend to be more tender and affordable.

Can I make this without salsa?

While the salsa adds a lot of flavor, you can substitute it with an equal amount of chicken broth. Keep in mind that this might result in a less flavorful dish.

Can this be made in a slow cooker?

While this recipe is tailored for the Instant Pot, you can adapt it for a slow cooker if needed.

How can I make it less soupy or watery?

If your cooked chicken is too watery, remove the chicken with a slotted spoon, and turn on the Instant Pot's saute function to reduce the liquid for a few minutes. You can also drain some of the liquid before shredding the chicken.

Easy Instant Pot Chicken Tacos: Quick & Flavorful Recipe

Name: Easy Instant Pot Chicken Tacos
Prep time: 5 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 1.8 to 2 pounds boneless, skinless chicken breasts or thighs; 1 cup chicken broth (low sodium preferred); 1/2 to 1 cup salsa (chunky or smooth, your choice of heat level); 1 packet taco seasoning (approximately 3 tablespoons); 1 tablespoon olive oil or avocado oil; 2 cloves garlic, minced

Easy Instant Pot Chicken Tacos

Print Recipe

A quick and flavorful recipe for perfectly shredded chicken tacos, ready in no time! Perfect for weeknight dinners and meal prep.

Author: Stephanie
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 6 servings 1x
Category: Dinner
Method: Pressure Cooking
Cuisine: Mexican

Ingredients

Scale

1.8 to 2 pounds boneless, skinless chicken breasts or thighs
1 cup chicken broth (low sodium preferred)
1/2 to 1 cup salsa (chunky or smooth, your choice of heat level)
1 packet taco seasoning (approximately 3 tablespoons)

Optional:

1 tablespoon olive oil or avocado oil
2 cloves garlic, minced

Cook Mode Prevent your screen from going dark

Instructions

Prep the Chicken: Arrange the chicken in a single layer at the bottom of the Instant Pot. Evenly coat the chicken with a generous sprinkle of taco seasoning, ensuring every piece is well-covered for maximum flavor.
Add Liquids: Pour chicken broth into the base of the pot, then spread salsa evenly over the chicken.
Optional Sear: For extra flavor, use the “Sauté” function to sear the chicken with olive oil for 2-3 minutes per side before adding other ingredients.
Pressure Cook: Lock the lid securely on the Instant Pot and set it to high pressure. Cook for 10 minutes if using fresh chicken or 12–15 minutes for frozen chicken, ensuring perfectly tender results.
Release Pressure: Allow natural pressure release for 5-10 minutes, then switch to quick release.
Shred Chicken: Transfer the cooked chicken to a cutting board and use two forks or a hand mixer to shred it into tender, bite-sized pieces. Return shredded chicken to the pot and stir with the juices for maximum flavor.
Serve: Warm tortillas and add shredded chicken. Top with your favorite toppings like lettuce, cheese, avocado, or salsa.

Notes

To avoid a “burn” warning, ensure the bottom of the pot is clean and the salsa isn’t too thick. Thin with extra broth if needed.
For extra zest, stir in a splash of lime juice after shredding the chicken.
Store any leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to 2 months for future meals.

Nutrition

Serving Size: 1 taco
Calories: 180 kcal
Sugar: 2g
Sodium: 480mg
Fat: 4g
Saturated Fat: 1g
Unsaturated Fat: 3g
Carbohydrates: 5g
Fiber: 1g
Protein: 28g
Cholesterol: 70mg

Find it online: https://quincyrecipes.com/instant-pot-chicken-tacos/