11 Delicious Instant Pot Chicken Tacos Recipes

Picture this: juicy, flavorful chicken tacos ready in a flash, thanks to your trusty Instant Pot. Whether you’re craving a quick weeknight dinner or planning a festive taco night, we’ve got you covered with 11 mouthwatering recipes that promise to spice up your meal rotation. From classic to creative, these dishes are sure to delight your taste buds. Let’s dive into the delicious possibilities!

Spicy Instant Pot Chicken Tacos with Avocado Crema

Yesterday, I found myself staring into the abyss of my fridge, wondering what to make for dinner that wouldn’t require a trip to the store. That’s when I remembered this gem of a recipe that’s become a staple in my house—quick, flavorful, and oh-so-satisfying.

Ingredients

• Chicken breast – 1 lb
• Taco seasoning – 2 tbsp
• Chicken broth – 1 cup
• Lime juice – 2 tbsp
• Avocado – 1
• Sour cream – ½ cup
• Cilantro – ¼ cup
• Salt – ½ tsp
• Tortillas – 8

Instructions

1. Place the chicken breast in the Instant Pot.
2. Add taco seasoning, chicken broth, and lime juice to the pot.
3. Secure the lid and set the Instant Pot to manual high pressure for 15 minutes.
4. While the chicken cooks, mash the avocado in a bowl and mix in sour cream, cilantro, and salt to make the crema.
5. Once the cooking time is up, let the pressure release naturally for 5 minutes, then quick release any remaining pressure.
6. Shred the chicken directly in the pot using two forks.
7. Warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side.
8. Assemble the tacos by placing shredded chicken on each tortilla and topping with avocado crema.

So, there you have it—tender, juicy chicken with a kick, balanced by the cool, creamy avocado crema. I love serving these with a side of pickled red onions for an extra crunch and tang.

Instant Pot Chicken Tacos with Mango Salsa

Just last week, I found myself staring into the abyss of my fridge, wondering what to make for dinner that wouldn’t take hours but still packed a punch of flavor. That’s when I remembered my trusty Instant Pot and the magic it can work with chicken. So, I decided to whip up some Instant Pot Chicken Tacos with Mango Salsa, a dish that’s as vibrant as it is delicious.

Ingredients

• Chicken breasts – 1 lb
• Taco seasoning – 2 tbsp
• Water – 1 cup
• Mango – 1, diced
• Red onion – ¼ cup, finely chopped
• Cilantro – 2 tbsp, chopped
• Lime juice – 1 tbsp
• Salt – ½ tsp

Instructions

1. Place the chicken breasts in the Instant Pot and sprinkle with taco seasoning.
2. Pour water into the Instant Pot, ensuring it covers the bottom but doesn’t submerge the chicken.
3. Secure the lid and set the Instant Pot to ‘Manual’ for 10 minutes at high pressure. Tip: For extra tender chicken, let the pressure release naturally for 5 minutes before doing a quick release.
4. While the chicken cooks, combine diced mango, red onion, cilantro, lime juice, and salt in a bowl to make the salsa. Tip: Let the salsa sit for at least 10 minutes to allow the flavors to meld.
5. Once the chicken is done, shred it using two forks directly in the Instant Pot. Tip: The chicken will be juicy, so no need to add extra liquid when shredding.
6. Serve the shredded chicken on warm tortillas topped with the mango salsa.

So, there you have it—tender, flavorful chicken paired with the sweet and tangy kick of mango salsa. It’s a match made in heaven, especially when served with a side of crispy tortilla chips for that extra crunch.

Creamy Instant Pot Chicken Tacos with Cilantro Lime Sauce

Perfect for those busy evenings when you’re craving something delicious but don’t have hours to spend in the kitchen, these Creamy Instant Pot Chicken Tacos with Cilantro Lime Sauce are a game-changer. I stumbled upon this recipe during one of those hectic weeks, and it’s been a staple in my house ever since.

Ingredients

• Chicken breasts – 1.5 lbs
• Taco seasoning – 2 tbsp
• Chicken broth – 1 cup
• Cream cheese – 4 oz
• Cilantro – ¼ cup, chopped
• Lime juice – 2 tbsp
• Garlic – 2 cloves, minced
• Tortillas – 8

Instructions

1. Place the chicken breasts in the Instant Pot and sprinkle with taco seasoning.
2. Pour the chicken broth over the chicken, ensuring it’s evenly distributed.
3. Secure the lid on the Instant Pot and set to Manual High Pressure for 12 minutes. Tip: For extra tender chicken, let the pressure release naturally for 10 minutes before quick releasing any remaining pressure.
4. Once the chicken is cooked, remove it from the Instant Pot and shred it with two forks.
5. Return the shredded chicken to the Instant Pot and add the cream cheese, stirring until fully melted and combined. Tip: For a smoother sauce, you can use a hand mixer to blend the chicken and cream cheese together.
6. In a small bowl, mix together the cilantro, lime juice, and minced garlic to make the sauce.
7. Warm the tortillas according to package instructions. Tip: For an extra flavor boost, lightly toast the tortillas in a dry skillet over medium heat for about 30 seconds per side.
8. Assemble the tacos by placing a generous amount of the creamy chicken on each tortilla and drizzling with the cilantro lime sauce.

With the creamy texture of the chicken and the bright, zesty kick from the cilantro lime sauce, these tacos are a flavor explosion. Try serving them with a side of black beans and rice for a complete meal that’s sure to impress.

Instant Pot Chicken Tacos with Pineapple Slaw

Guess what I stumbled upon during my late-night grocery run? A pineapple so ripe and juicy, it inspired me to whip up something tropical for dinner. That’s how these Instant Pot Chicken Tacos with Pineapple Slaw came to life, combining the ease of pressure cooking with a fresh, vibrant twist.

Ingredients

• Chicken breasts – 1 lb
• Taco seasoning – 2 tbsp
• Pineapple – 1 cup, diced
• Red cabbage – 1 cup, shredded
• Lime – 1, juiced
• Corn tortillas – 8

Instructions

1. Place 1 lb of chicken breasts in the Instant Pot and sprinkle 2 tbsp of taco seasoning evenly over the chicken.
2. Add 1/2 cup of water to the Instant Pot to prevent burning, then secure the lid and set the valve to sealing.
3. Cook on high pressure for 10 minutes, then allow a natural release for 5 minutes before quick releasing any remaining pressure. Tip: Shredding the chicken is easier when it’s warm, so don’t let it cool down too much.
4. While the chicken cooks, combine 1 cup of diced pineapple, 1 cup of shredded red cabbage, and the juice of 1 lime in a bowl to make the slaw. Tip: Let the slaw sit for at least 5 minutes to allow the flavors to meld.
5. Warm 8 corn tortillas in a dry skillet over medium heat for about 30 seconds on each side. Tip: Keep them wrapped in a clean towel to stay warm until serving.
6. Assemble the tacos by placing a generous amount of shredded chicken on each tortilla and topping with the pineapple slaw.

Every bite of these tacos is a delightful mix of tender, flavorful chicken and the crisp, sweet-tangy slaw. Serve them with an extra lime wedge on the side for those who love an extra zing, or pair with a chilled margarita for the ultimate taco night experience.

BBQ Instant Pot Chicken Tacos with Coleslaw

Over the weekend, I found myself craving something both hearty and easy to whip up, leading me to experiment with my Instant Pot and some chicken thighs. The result? A mouthwatering BBQ chicken taco that’s become a quick favorite in my household. Paired with a crisp coleslaw, it’s the perfect balance of smoky and fresh.

Ingredients

• Chicken thighs – 1.5 lbs
• BBQ sauce – 1 cup
• Chicken broth – ½ cup
• Taco seasoning – 2 tbsp
• Corn tortillas – 8
• Coleslaw mix – 2 cups
• Mayonnaise – ¼ cup
• Apple cider vinegar – 1 tbsp
• Sugar – 1 tsp

Instructions

1. Place the chicken thighs in the Instant Pot.
2. Pour the BBQ sauce and chicken broth over the chicken.
3. Sprinkle the taco seasoning evenly over the chicken.
4. Secure the lid and set the Instant Pot to manual high pressure for 15 minutes.
5. Once done, allow a natural release for 10 minutes, then quick release any remaining pressure.
6. Shred the chicken using two forks, mixing it well with the sauce in the pot.
7. In a bowl, combine the coleslaw mix, mayonnaise, apple cider vinegar, and sugar to make the coleslaw.
8. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side.
9. Assemble the tacos by placing a generous amount of BBQ chicken on each tortilla and topping with coleslaw.

Vibrant and full of flavor, these tacos offer a delightful contrast between the tender, smoky chicken and the crunchy, tangy coleslaw. Try serving them with a side of pickled jalapeños for an extra kick.

Instant Pot Chicken Tacos with Black Bean and Corn Salad

Perfect for those busy weeknights when you’re craving something flavorful yet easy to whip up, these Instant Pot Chicken Tacos with Black Bean and Corn Salad have become my go-to. I remember the first time I tried this combo; the chicken was so tender, and the salad added just the right crunch and freshness.

Ingredients

• Chicken breasts – 1 lb
• Taco seasoning – 2 tbsp
• Chicken broth – 1 cup
• Black beans – 1 can (15 oz), drained and rinsed
• Corn – 1 cup, frozen or canned
• Lime – 1, juiced
• Cilantro – ¼ cup, chopped
• Tortillas – 8

Instructions

1. Place the chicken breasts in the Instant Pot and sprinkle with taco seasoning.
2. Pour the chicken broth over the chicken, ensuring it’s evenly coated.
3. Secure the lid, set the valve to sealing, and cook on high pressure for 10 minutes. Tip: For extra flavor, let the chicken marinate in the seasoning for 30 minutes before cooking.
4. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
5. Shred the chicken using two forks. Tip: For easier shredding, use the paddle attachment of a stand mixer.
6. In a large bowl, combine the black beans, corn, lime juice, and cilantro to make the salad.
7. Warm the tortillas according to package instructions. Tip: For a charred flavor, heat them directly over a gas flame for a few seconds each side.
8. Assemble the tacos by placing shredded chicken on each tortilla and topping with the black bean and corn salad.

Kick back and enjoy the juicy, flavorful chicken paired with the vibrant salad. The contrast of textures and the burst of lime make every bite exciting. Try serving these tacos with a side of avocado slices or a dollop of sour cream for an extra layer of richness.

Cheesy Instant Pot Chicken Tacos with Jalapenos

Very few things bring me as much joy as a recipe that’s both easy to make and packed with flavor. That’s exactly what these Cheesy Instant Pot Chicken Tacos with Jalapenos are all about. I remember the first time I whipped these up on a busy weeknight; the smell alone had everyone hovering around the kitchen, plates in hand.

Ingredients

• Chicken breasts – 1 lb
• Taco seasoning – 2 tbsp
• Chicken broth – 1 cup
• Jalapenos – 2, sliced
• Shredded cheese – 1 cup
• Tortillas – 8

Instructions

1. Place the chicken breasts in the Instant Pot.
2. Sprinkle the taco seasoning evenly over the chicken.
3. Pour the chicken broth into the pot, ensuring it covers the bottom but doesn’t submerge the chicken.
4. Add the sliced jalapenos on top of the chicken.
5. Secure the lid and set the Instant Pot to manual high pressure for 10 minutes.
6. Once cooking is complete, allow the pressure to release naturally for 5 minutes, then quick release any remaining pressure.
7. Remove the chicken and shred it using two forks.
8. Return the shredded chicken to the pot and stir to coat with the remaining juices.
9. Warm the tortillas according to package instructions.
10. Assemble the tacos by placing the chicken mixture on each tortilla and topping with shredded cheese.

Just like that, you’ve got a meal that’s bursting with spicy, cheesy goodness. The chicken is incredibly tender, and the jalapenos add just the right amount of heat. For an extra kick, serve with a side of sour cream or avocado slices to cool things down.

Instant Pot Chicken Tacos with Chipotle Mayo

Did you ever have one of those days where you crave something delicious but don’t want to spend hours in the kitchen? That’s exactly how I felt when I stumbled upon this Instant Pot Chicken Tacos recipe. It’s a game-changer for busy weeknights, and the chipotle mayo adds just the right amount of kick to make it unforgettable.

Ingredients

• Chicken breasts – 2 lbs
• Taco seasoning – 2 tbsp
• Chicken broth – 1 cup
• Chipotle peppers in adobo sauce – 2 tbsp
• Mayonnaise – ½ cup
• Lime – 1, juiced
• Corn tortillas – 8

Instructions

1. Place the chicken breasts in the Instant Pot and sprinkle with taco seasoning.
2. Pour the chicken broth over the chicken, ensuring it’s evenly distributed.
3. Secure the lid and set the Instant Pot to manual high pressure for 10 minutes. Tip: For extra tender chicken, let the pressure release naturally for 5 minutes before quick releasing the rest.
4. While the chicken cooks, blend the chipotle peppers, mayonnaise, and lime juice in a small bowl to make the chipotle mayo. Tip: Adjust the amount of chipotle peppers based on your heat preference.
5. Once the chicken is done, shred it using two forks directly in the pot. Tip: The chicken should easily fall apart; if it doesn’t, it might need a couple more minutes under pressure.
6. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side.
7. Assemble the tacos by placing shredded chicken on each tortilla and drizzling with chipotle mayo.

The chicken is incredibly juicy and packed with flavor, while the chipotle mayo adds a smoky, creamy contrast. Serve these tacos with a side of pickled onions for an extra crunch and tang.

Greek Style Instant Pot Chicken Tacos with Tzatziki

Yesterday, I found myself craving something that could marry the convenience of my Instant Pot with the vibrant flavors of Greek cuisine. That’s when the idea for these Greek Style Instant Pot Chicken Tacos with Tzatziki was born—a dish that’s as fun to make as it is to eat.

Ingredients

• Chicken breasts – 1 lb
• Olive oil – 1 tbsp
• Greek seasoning – 1 tbsp
• Lemon juice – 2 tbsp
• Garlic – 2 cloves, minced
• Plain Greek yogurt – 1 cup
• Cucumber – ½ cup, grated
• Dill – 1 tbsp, chopped
• Corn tortillas – 8

Instructions

1. Turn the Instant Pot to sauté mode and heat the olive oil.
2. Add the chicken breasts to the pot and brown them for 3 minutes on each side.
3. Sprinkle the Greek seasoning over the chicken, then add the lemon juice and minced garlic.
4. Secure the lid, set the valve to sealing, and cook on high pressure for 10 minutes.
5. While the chicken cooks, mix the Greek yogurt, grated cucumber, and chopped dill in a bowl to make the tzatziki.
6. Once the cooking time is up, let the pressure release naturally for 5 minutes, then quick release any remaining pressure.
7. Shred the chicken using two forks, then mix it with the juices in the pot.
8. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side.
9. Assemble the tacos by placing the shredded chicken on the tortillas and topping with the tzatziki sauce.

Now, these tacos are not just a meal; they’re a celebration of textures and flavors. The chicken is incredibly tender, infused with the tangy and herby notes of the Greek seasoning, while the cool and creamy tzatziki adds a refreshing contrast. Serve them with a side of crispy roasted potatoes or a simple Greek salad for a complete feast.

Instant Pot Chicken Tacos with Roasted Red Pepper Sauce

Unbelievably easy and packed with flavor, these Instant Pot Chicken Tacos with Roasted Red Pepper Sauce have become a staple in my weeknight dinner rotation. There’s something about the combination of tender chicken and smoky red pepper sauce that just feels like a hug in a taco shell.

Ingredients

• Chicken breasts – 1 lb
• Roasted red peppers – 1 cup
• Garlic – 2 cloves
• Cumin – 1 tsp
• Salt – ½ tsp
• Chicken broth – ½ cup
• Taco shells – 8

Instructions

1. Place the chicken breasts in the Instant Pot.
2. Add the roasted red peppers, garlic, cumin, salt, and chicken broth to the Instant Pot.
3. Close the lid and set the Instant Pot to manual high pressure for 10 minutes.
4. Once cooking is complete, allow the pressure to release naturally for 5 minutes, then quick release any remaining pressure.
5. Remove the chicken from the Instant Pot and shred it using two forks.
6. Blend the remaining contents of the Instant Pot until smooth to create the roasted red pepper sauce.
7. Mix the shredded chicken with half of the roasted red pepper sauce.
8. Warm the taco shells according to package instructions.
9. Fill each taco shell with the chicken mixture and drizzle with the remaining sauce.

Rich in flavor and with a texture that’s both tender and slightly crispy from the taco shells, these tacos are a delight. For an extra kick, top them with sliced jalapeños or a sprinkle of cotija cheese.

Buffalo Style Instant Pot Chicken Tacos with Blue Cheese Dressing

Over the years, I’ve found that the Instant Pot is a game-changer for busy weeknights, especially when craving something bold and flavorful without the fuss. These Buffalo Style Instant Pot Chicken Tacos with Blue Cheese Dressing are my go-to for a quick, satisfying meal that packs a punch.

Ingredients

• Chicken breasts – 2 lbs
• Buffalo sauce – 1 cup
• Chicken broth – 1 cup
• Taco shells – 8
• Blue cheese dressing – ½ cup
• Green onions – ¼ cup, chopped

Instructions

1. Place the chicken breasts in the Instant Pot.
2. Pour in the buffalo sauce and chicken broth.
3. Secure the lid and set the Instant Pot to manual high pressure for 12 minutes.
4. Once done, allow a natural release for 10 minutes, then quick release any remaining pressure.
5. Remove the chicken and shred it using two forks.
6. Return the shredded chicken to the Instant Pot and stir to coat with the sauce.
7. Warm the taco shells according to package instructions.
8. Fill each taco shell with the buffalo chicken.
9. Drizzle with blue cheese dressing and sprinkle with chopped green onions.

Absolutely, the tender, juicy chicken paired with the creamy, tangy blue cheese dressing creates a perfect balance of flavors and textures. Serve these tacos with a side of crisp celery sticks for an extra crunch that complements the dish beautifully.

Conclusion

Unleash the flavor-packed potential of your Instant Pot with these 11 delicious chicken taco recipes! Perfect for busy weeknights or festive gatherings, each dish promises ease and excitement. We’d love to hear which recipe stole your heart—drop a comment below. Loved this roundup? Share the taco love by pinning this article on Pinterest for your fellow home cooks to discover!