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Chicken tacos in butter lettuce wraps sit on a black platter with a floral, multi colored towel around the platter. The platter is sitting on a wooden board.

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! 

Course Main Course
Cuisine Mexican
Keyword chicken tacos, crockpot chicken tacos, easy chicken tacos, instant pot chicken tacos, keto chicken tacos, low carb chicken tacos, slow cooker chicken tacos, tacos, whole 30 chicken tacos
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 20 tacos
Author Amy - The Speedy Spatula

Ingredients

  • 2 large boneless skinless chicken breasts frozen
  • 3 cups water
  • 1 1/2 cups salsa see blog post for salsa recipe

Instructions

  1. 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.

  2. Select the "poultry" cook setting. Once the cooking cycle is complete, quick release the pressure after 15 minutes.

  3. Remove the lid from the Instant Pot, remove the chicken, and shred the chicken between two forks.

  4. Place the shredded chicken in a bowl and add in the salsa (recipe for salsa linked in blog post) and stir until well combined.

  5. Discard the chicken broth or place in freezer safe containers and freeze for future use. 

  6. Enjoy! 

Recipe Notes

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.