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Instant Pot Chicken Tacos

Print Recipe
Cuisine Meat, Mexican

Ingredients

  • 1 cup chicken stock
  • 2 tsp taco seasoning
  • 1 lb chicken breasts 8 ounces each For larger breasts, cut apart for even cooking
  • 1/3 cup salsa
  • 1 fresh lime optional, but highly encouraged

Instructions

  • Pour chicken stock into pressure cooker.
  • Add in taco seasoning and mix well.
  • Place chicken breasts in chicken stock and top chicken with salsa.
  • Close pressure cooker and point vent knob to sealed position.
  • Cook on high pressure for 7 minutes for fresh chicken breasts, 11 minutes for frozen chicken breasts.
  • Let pressure release naturally.
  • Remove lid from pressure cooker and shred chicken using hand held mixer or two forks.
  • Add zest and juice of fresh lime to shredded chicken and mix well.
  • Serve as base for chicken tacos, in burrito bowls or in enchiladas.

Notes

For an 8 quart Instant Pot, use 1.5 to 2 cups chicken stock to cook your chicken breasts in.