Turn up your Taco Tuesday with this Instant Pot chicken tacos recipe. This recipe is packed with flavor, and make a wonderful taco recipe (or you could make a taco salad). In the recipe card you’ll find instructions on how to make it in the slow cooker too.
I was a little intimidated to cook with my Instant Pot when I first got it. As excited as I was to use it, I was worried that I would blow something up.
Despite my initial hesitation with using the Instant Pot, it has become one of my most beloved kitchen devices. Why? It’s truly a one pot cooker.
Ingredients you will need for this recipe
No Instant Pot? No Problem! You can make this in the slow cooker
Check out the recipe card to find out how to make this in the slow cooker instead.
I can sauté things that need to be pre-cooked, cook chicken in about 8 minutes, and so many other things.
If you have ever thought about buying an Instant Pot or other electric pressure cooker, I highly recommend it. While it’s not really “instant”, it can get dinner on the table fairly quickly.
FAQs about these Instant Pot chipotle chicken tacos
Put the frozen chicken breasts into the Instant Pot. Add 1 cup chicken broth to the pot. Cook on High pressure for 10-15 minutes, depending on how large the chicken breasts are.
Yes you can! Follow the recipe and just substitute in the frozen chicken breasts.
I would add an additional 3-5 minutes of cooking time to make sure that the chicken is cooked through.
Spray the slow cooker with olive oil spray and place the chicken breasts at the bottom. Add the rest of the ingredients (until the Cilantro) and cook on LOW for 6-8 hours.
Remove the chicken and shred it. Add the shredded chicken back into the slow cooker and stir to combine.
Scoop out 1/2 cup of the chicken mixture onto a tortilla. Add lettuce, tomato and cheese, if desired and serve immediately.
If you are interested in additional Instant Pot recipes, I recommend this Mu Shu pork tacos recipe or this BBQ chicken sandwich recipe. You can also try this pizza soup – it’s a low carb delight.
What have you made in your Instant Pot lately?
Instant Pot Chicken Tacos
Ingredients
- 1 medium onion chopped
- 1 Tablespoon garlic minced
- 1 pound boneless chicken breasts
- 1/2 cup chicken broth
- 2 Tablespoons chipotle chiles diced
- 1 teaspoon brown sugar
- 1/2 teaspoon garlic powder
- 1 Tablespoon fresh cilantro chopped
- 1/2 small lime juiced
- lettuce
- 1 medium tomato chopped
- 12 6 inch tortillas
- 1/2 cup cheese shredded
- olive oil spray
Instructions
Instant Pot Instructions:
- With the cooker’s lid off, spray the olive oil spray and heat to “Saute” until the cooker has heated up. Add the onion and garlic and cook until the onion is translucent and the garlic is fragrant.
- Season the chicken breasts with salt and pepper and place in the Instant Pot and saute until browned. Add the chicken stock, chilies, brown sugar, cilantro and lime juice. Securely lock the pressure cooker’s lid and set to “Manual”. Cook at HIGH pressure for 8 minutes.
- Perform a quick release to release the pressure. Open the lid and remove the chicken breasts. Shred the chicken and set it back in the cooker.
- Scoop out 1/2 cup of the chicken mixture onto a tortilla. Add lettuce, tomato and cheese, if desired and serve immediately.
Slow Cooker Instructions:
- Spray the slow cooker with olive oil spray and place the chicken breasts at the bottom. Add the rest of the ingredients (until the Cilantro) and cook on LOW for 6-8 hours.
- Remove the chicken and shred it. Add the shredded chicken back into the slow cooker and stir to combine.
- Scoop out 1/2 cup of the chicken mixture onto a tortilla. Add lettuce, tomato and cheese, if desired and serve immediately.
Thank you so much – I’m so glad that you loved it.
This is so good and flavorful. Will make this again. Thanks for the recipe.
Yes, I believe you could make it in the slow cooker. I’ll update the recipe card for this to include a slow cooker option.
Is there a way to do this without an instant pot? I love love love the recipe and wanna share it with a non instant potter. Thanks
Thank you – if you use frozen chicken, you might want to up the cooking time a little, but only add 2-3 minutes. It should still come out great even if you use the frozen chicken breasts.
Hi there! These tacos look delicious! How would I alter the recipe for frozen chicken breasts? Thanks!
I would probably increase it a little bit – maybe to 10-12 minutes if you doubled the amount of meat.
If I doubled the recipe, would the cook time remain 8 minutes?
Yes, most of the points are due to the tortillas. The cheese is 2nd in line to high points, but not a much as the tortillas.
Hi,
Are the points mainly coming from the tortillas? Looks great!
No, just brown it a little bit on each side and then it will cook when you switch to Manual mode. You will shred the chicken at the end too, so you don’t have to brown the chicken if you don’t want to.
Do you cook the chicken until it is completely done cooking when sautéing it or just brown the sides too keep the juices in?
thanks!
Hi Angela – I used the chilies (canned) in the adobe sauce. I’ll update the recipe card to make it more clear. So sorry for the confusion!
Need a little help.
The recipe sayschipotle chiles diced.
I have been to 3 stores. There are dried peppers. There is powder. There are cans of chipotle chiles but they all say in adobo sauce. I can’t find any where it’s just peppers. Can someone
link me to a pic or something. Not sure what I’m looking for! Got all other ingredients but I’m stuck! Thanks
Thank you! I love the Instant Pot…it truly is a game changer – and makes cooking so quick and easy.
I am *always* down for busting out my Instant Pot. These tacos look fantastic!
It took me a long time to get on the Instant Pot bandwagon, but I am so glad that I did! This recipe is easy and the Instant Pot really does make cooking easier.
I have GOT to get myself an instant pot. This chicken taco recipe has cinched it! Wonderful recipe. Can’t wait to try it!
Thanks Rachael! They are delicious and pretty easy to make.
OMG these look sooooo good!!