Instant Pot Chicken is one of the quickest (and easiest) ways to cook chicken!
Just a few simple ingredients (and fresh or frozen chicken) are tossed into your electric pressure cooker, push a button and voila, dinner is ready!
You can barely prepare all of the toppings in the time it takes to make perfect Instant Pot Chicken breasts!
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I love my Instant Pot (and if you don’t have an instant pot, you need one)! If you’re asking yourself, what is the Instant Pot you’re going to love this! It’s an easy to use (aka super safe) pressure cooker that takes all of the “scary-ness” out of pressure cooking. (Check them out on Amazon here).
I love being able to grab chicken breasts right from the freezer, pop them into the Instant Pot and have a meal ready to go in just a few minutes. Not only is it healthy, it’s delicious and crazy tender!
If you use a crock pot regularly, you know you need to thaw frozen meat first and then the recipe usually takes several hours to cook (like my Crockpot Chicken Tacos).
Cooking chicken in the slow cooker is perfect for when I’m gone all day and want to come home to a meal that’s ready to go but the Instant Pot cooks a meal from frozen in just minutes. I mean, I do TRY to plan meals but sometimes it’s 5pm and I really haven’t even thought about dinner (please tell me I’m not the only one)!
In this recipe, you cook fresh chicken for 12 minutes and frozen chicken for 16! Are you beginning to see what I mean when I want to call it the Miracle Pot?
4 ingredients, that’s all it takes to get started. Chicken breast, taco seasoning (I prefer homemade taco seasoning), chicken broth and salsa – that’s it! Once cooked, you simply shred the chicken and you are ready to serve!
Traditional taco fillings and hard shells are perfect, but I also love to use soft tortilla shells or even to serve this over a bed of lettuce for the perfect taco salad!
We set out a whole tray of toppings, sour cream, Homemade Salsa, lettuce, tomatoes, guacamole… pretty much whatever you want! Have a little fun with your toppings to see what you can create!
I love to make this recipe not only because it is so simple, but because everyone in my family is satisfied! Seriously, who doesn’t love tacos?!
If you’re serving a crowd, this makes the perfect taco bar… and putting the Instant Pot on warm means your guests can serve themselves whenever they want.
Add in a simple tossed salad while the chicken is cooking and you have a complete meal ready in minutes!
This recipe both freezes and reheats perfectly! Left overs can be frozen in freezer bags to use later (if there is actually any left-over!) and microwaved until hot for a quick meal. We’ve also used this chicken to make a Nacho Platter for last minute guests!
Instant Pot Chicken is so easy to make and truly one of the most versatile recipes I have ever come across (and one you’ll pull your pressure cooker out for any day of the week). Super-fast, incredibly delicious and crowd pleasing…all reasons to whip up Instant Pot Chicken Tacos tonight!
Instant Pot Chicken Tacos (Pressure Cooker)
Equipment
Ingredients
- 3 boneless skinless chicken breasts fresh or frozen
- 2 tablespoons taco seasoning store bought or homemade
- ⅓ cup chicken broth
- 1 cup salsa
FOR SERVING
- taco shells or tortillas
- cheese
- lettuce
- tomatoes
Instructions
- Place chicken breast in the bottom of the Instant Pot. Add chicken broth.
- Sprinkle taco seasoning over chicken breasts. Top with salsa.
- Press “Poultry” and cook for 15 minutes if frozen and 12 minutes if fresh.
- Once done, release pressure and shred chicken with two forks. Combine with sauce in Instant Pot and serve as desired.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Could I replace the 1 cup of salsa with 10 oz can of red enchilada sauce and a 4 oz can of diced green chiles? I have a family that won’t eat anything with chunks of tomatoes in it, but I’m not sure how to balance the amount of liquid versus chunks of veggies between the two… Any thoughts would be greatly appreciated.
I haven’t tried it so I can’t say for sure Janey. If you try it I would love to hear how it turns out!
So if I double the recipe, do I double the cook time?
To double this recipe, you can layer in the instant pot and the cook time should remain the same and you do not need to fully cover the chicken with liquid. I hope this helps Sherry!
How many pounds were your 3 breasts? I’ve never used an instapot before and I have 2 breasts at a pound. Would that be the same time you have written? Or less?
I use between 1 to 1.5 pounds of chicken so your 1 pound of chicken should work just fine.
If you don’t have poultry setting on your instant pot can u do high pressure cook for same time !
Super fast and easy! Even for a noob like me. Really tasty tacos!
This is my tried and true chicken taco recipe, so delicious! the only reason I deducted a star was because I’ve always known from my delis that a chicken breast is two segments connected to make a whole breast. I assume this recipe calls for 1.5 chicken breasts and not 3 whole chicken breasts. that would be A LOT lol.
If it’s a tried and true recipe, just give it the freaking 5 stars it deserves. What a stupid thing to knock a star off for. Any restaurant or reasonable person looks at a “segment” and sees 1 breast. When you order a chicken breast from a restaurant you get 1 breast, not two “segments”.
Hey! I think they are considering the whole chest as the “two segments”. Whereas most folks see two individual breasts I think this commenter sees one… which, if that were the case, would be a lot of chicken (6 breasts for us normies lol)