Instant Pot Chicken Tacos

These Instant Pot chicken tacos can be prepared in less than 30 minutes, but are packed with so much flavor, you'd think they were cooking for 8 hours.

Course Tacos

Cuisine Mexican

Prep Time 5

Cook Time 25

Total Time 30

Servings tacos

Calories 290kcal

Author Ryan Beck

Ingredients

1 ½ lbs boneless skinless chicken thighs
½ medium sweet onion, diced
4 garlic cloves, minced
3 tablespoon taco seasoning
¾ cup medium salsa
1 (4 oz can) diced green chilis
juice of 1 lime
½ cup fresh cilantro, chopped
corn or flour tortillas
toppings of your choice (avocado, tomatoes, onion, cheese, etc...)

Instructions

In Instant Pot, combine chicken, onion, garlic, taco seasoning, salsa and green chilis.
Close lid and turn vent to "sealing." Set Instant Pot to "poultry" and set for 15 minutes. Allow it to naturally release.
Shred chicken and stir in lime juice and cilantro. Serve chicken in warm tortillas with your desired toppings.

Notes

You can control the heat by the type of salsa you add to the chicken.
To avoid the burn notice, pour the salsa on top of the chicken before cooking.
To make the tortillas pliable, heat a small skillet over medium heat and cook for 30 seconds on each side. You can also cover the tortillas with a wet paper towel and place in the microwave for 30 seconds.
While store-bought bottles can be quite convenient, they lack in flavor compared to the real thing. It really isn’t that much extra work to freshly squeeze the lime and you’ll notice a difference in flavor.

Nutrition