“My head says gym but my heart says tacos.”
If your head is saying gym but your heart says tacos, go ahead and have your cake and eat it too because you’ll have no regrets with these Instant Pot Chicken Tacos!
I don’t know who couldn’t love a good taco, and when they’re healthy AND made in the Instant Pot completely effortless and hands off, well, that’s what I call winning at life.
Let’s taco bout it…
If you follow me on Instagram then you know me and my Instant Pot have an on again off again love hate kind of relationship. Some days I love to hate it and other days I hate to love it.
While my Instant Pot isn’t exactly the most reliable of creatures, it handled these chicken tacos perfectly and wow, was my family ever excited about them!
If you don’t have an Instant Pot, don’t stress because you can always make these in the slow cooker (just follow the steps and cook on high 4 hours or low 6 hours) or boil the chicken on the stove top until cooked through and then follow the steps from there.
Let’s start with the basics.
Today I’m using a six quart Instant Pot DUO electric pressure cooker.
Place two frozen boneless, skinless chicken breasts in the Instant Pot insert.
Cover the chicken with about three cups of water.
As a side note, I have no idea why my water looks soapy there because there is definitely not any soap in that water!
Time to cook it!
Lock the lid of your Instant Pot in place and place the steam release valve to the sealing position.
Select the “poultry” feature on the Instant Pot and then just let the pot do it’s thing!
Once the cooking cycle is complete, allow the pressure to release naturally for fifteen minutes, then quick release the pressure by moving the pressure release valve toward you.
I recommend using a long handled cooking spoon or spatula to release the pressure from the pressure release valve because otherwise you may get burned from the steam being released.
Time to shred it!
You can either discard the water that the chicken cooked in or pour it into freezer safe containers with airtight lids and freeze it for broth.
I recommend freezing your homemade chicken broth because ya never know when you may need some – and homemade broth is always better than store bought!
But, I digress. Remove the cooked chicken breasts from the Instant Pot, place them on a plate or cutting board, and grab two forks.
Shred your chicken breasts between two forks.
I like my chicken very finely shredded but you can shred this chicken as large or as fine as you like.
Do the salsa baby!
Once you have your chicken shredded to your liking, add in 1 1/2 cups of salsa.
Now, about that salsa, I like to make my own. I have a recipe for Blender Salsa (<<click that link for the recipe!) that is simple, delicious, and literally only takes about 2 minutes to make.
The best part about making your own blender salsa is that you get to control the sodium that is added and eliminate the sugar that most store bought brands sneak into their salsa.
Give the chicken and salsa a good stir to make sure the ingredients are well combined, prepare any toppings you may want to add, and you’re good to go!
Taco bout a party!
Now wasn’t that fast and easy?! These Instant Pot Chicken Tacos also make a great meal for meal prep! The meat mixture for these chicken tacos re-heats very well and makes for perfect lunches to take to work.
Go ahead and grab some toppings and prepare for a fiesta!
My husband prefers his chicken tacos on heated corn tortillas with shredded lettuce, shredded cheddar cheese, and plain, nonfat Greek yogurt (a more nutritious sour cream substitute).
I eat my tacos on butter lettuce wraps and honestly, I don’t even miss the tortillas because these butter lettuce wraps are so good!
I hope you’ve enjoyed your time in my Speedy Spatula kitchen today and hopefully you have another meal to add to your arsenal of fast and healthy recipes.
If you make one of my recipes, be sure to share it with me on Instagram, Facebook, or Pinterest!
Instant Pot Chicken Tacos
Easy, simple, and delicious chicken tacos made hands off in the Instant Pot! This is a great whole foods meal that is also low carb and Keto approved!
- 2 large boneless skinless chicken breasts frozen
- 3 cups water
- 1 1/2 cups salsa see blog post for salsa recipe
Place the chicken breasts and water into an Instant Pot Pressure Cooker, lock the lid on and place the steam release valve in the sealing position.
Select the "poultry" cook setting. Once the cooking cycle is complete, quick release the pressure after 15 minutes.
Remove the lid from the Instant Pot, remove the chicken, and shred the chicken between two forks.
Place the shredded chicken in a bowl and add in the salsa (recipe for salsa linked in blog post) and stir until well combined.
Discard the chicken broth or place in freezer safe containers and freeze for future use.
This chicken can also be cooked in a slow cooker on high for 4 hours or low 6 hours, and it can also be boiled on the stove top. Use any of your favorite toppings for the chicken tacos. These Instant Pot Chicken Tacos taste best served on heated corn tortillas or butter lettuce leaves.
Shared at Foodie Friday Link Party