Instant Pot Chicken Tacos

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

Course Tacos

Cuisine Mexican

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Servings tacos

Calories 290kcal

Author Ryan Beck

Ingredients

1 ½ lbs boneless skinless chicken breasts
½ small sweet onion, diced
4 garlic cloves, minced
1 tablespoon brown sugar
1 tablespoon chili powder
2 teaspoon cumin
1 teaspoon dried oregano
½ teaspoon coriander
¼ teaspoon cinnamon
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, brown sugar, chili powder, cumin, oregano, coriander, cinnamon, 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 make the flour 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.
These tacos are so flavorful that they don’t need toppings, but avocado is essential to get some healthy fat.

Nutrition