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–+ servings

Instant Pot Chicken Tacos with California Twist

Quick and flavorful Instant Pot chicken tacos with just a few ingredients, perfect for weeknight dinners or taco nights with a California flair.
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Prep Time 3 minutes
Cook Time 8 minutes
Total Time 11 minutes
Servings: 1
Course: Chicken, Dinner, Quick Meals
Cuisine: American
Calories: 285
Ingredients Method Nutrition Notes

Ingredients
  

  • 3 whole boneless skinless chicken breasts (about 6 to 7 ounces each)
  • 2 tablespoons taco seasoning store-bought or homemade
  • 1 cup salsa your favorite brand or homemade
  • 1/2 cup low-sodium chicken broth

Method
 

  1. Season the chicken breasts generously on both sides with the taco seasoning. Place them into the Instant Pot insert, then pour the salsa and chicken broth over the top. Secure the lid and set the valve to sealing.
  2. Cook on high pressure for 8 minutes (if using frozen chicken breasts, increase to 12 minutes).
  3. When the cooking time is up, carefully turn the valve to quick release to release the steam.
  4. Once the pressure is fully released and the pot unlocks, remove the chicken breasts and shred them using two forks or a stand mixer. Return the shredded chicken to the pot, stir well to combine with the salsa mixture, and let it sit for a few minutes to absorb the flavors. Serve warm.

Nutrition

Calories: 285kcalCarbohydrates: 8gProtein: 35gFat: 12gSaturated Fat: 3gCholesterol: 95mgSodium: 680mgFiber: 1gSugar: 4g

Notes

For extra California flavor, top tacos with diced avocado or slices of Hass avocado. This shredded chicken is also great in burritos, nachos, or grain bowls. Leftovers can be stored in the fridge for up to 5 days or frozen for up to 6 months. To reheat, simply warm in a skillet or microwave with a splash of broth. If you like more heat, add a minced jalapeno or extra salsa.

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