Instant Pot Chicken Tacos
Pressure cooker chicken tacos are made in an Instant Pot with just 4 ingredients in only 29 minutes for a quick & easy gluten free recipe!
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 2 tbsp taco seasoning
- 10 oz can diced tomatoes with green chilies
- ½ cup chicken broth
Serving Options
- 12 small tortillas
- 4 cups cooked rice
- 12 lettuce leaves
Optional Toppings
- lettuce, shredded
- cheddar cheese, shredded
- queso fresco, crumbled
- avocado, sliced
- salsa
- hot sauce
Instructions
- Rub the chicken with the taco seasoning and place in the Instant Pot.
- Add the diced tomatoes with green chilies and chicken broth.
- Secure the lid on the Instant Pot and make sure it’s set to “sealing”.
- Press the “poultry” button on the Instant Pot or set it to manual for 7 minutes on high.
- Once the Instant Pot beeps 3 times, it is done cooking.
- Allow 10-15 minutes for the pressure to release before removing the lid. Once the lid is removed, use two forks to shred the chicken in the instant pot.
- Serve in tortillas, lettuce wraps or over rice for a taco bowl.
- Top with your choice of optional toppings
Notes
Nutritional information provided does not include serving options or optional toppings.
Nutrition Facts
Calories 91kcal (5%)Carbohydrates 1gProtein 16g (32%)Fat 2g (3%)Cholesterol 48mg (16%)Sodium 161mg (7%)Potassium 331mg (9%)Vitamin A 90mg (2%)Vitamin C 4mg (5%)Calcium 11mg (1%)Iron 0.6mg (3%)
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