Instant Pot Easy Chicken Tacos

If you love tacos as much as I do, you need to try these Instant Pot easy chicken tacos.  They are easy to make – only take about 20 minutes – and taste like they have been cooking all day long.  These are 11 SmartPoints per serving, 2 tacos filled with 1 cup of cooked chicken each.

The Instant Pot has become one of my all time favorite kitchen gadgets.  It took some getting used to, but I am all in with it now.  It really makes one pot meals so quick and simple – and it does most of the cooking for you.

If you have ever thought about buying an Instant Pot, I suggest this one (affiliate link) because it’s the one I have and use and I just love it so much.

One of my favorite food items in the whole world is tacos.  There is just something about them that makes me extremely happy.  Anyone else like that?

Now, what I love even more is when I can cook something in one pot and make it quick.  It helps when it’s healthy too and tastes delicious.  That is what these chicken tacos do.  They are healthy, quick and easy and Weight Watchers friendly.

Each serving is 2 tacos, filled with 1 cup of shredded chicken, plus 2 Tablespoons of cheese and toppings.

To make this Instant Pot easy chicken tacos recipe:

Heat the oil on HIGH on SAUTE until it’s sizzling.  Place the onion, bell pepper and jalapeno in the oil and saute until the onion is translucent.

Add the lime juice, chili powder, brown sugar, salt, salad and chicken stock to the Instant Pot and stir together.  Add the chicken breasts to the cooker.

Secure the lid to the pressure cooker and set for 12 minutes on HIGH pressure.  Use a quick release to release the pressure.  Shred the chicken in the cooker using a fork and stir into the sauce.

Assemble the tacos with 1 cup of the shredded chicken, lettuce, tomatoes and cheese (if using).

Print

Instant Pot Easy Chicken Tacos

This recipe is 11 SmartPoints, 1 cup cooked chicken and 1 taco shell for 2 tacos.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 8 servings

Calories 361 kcal

Author Dash of Herbs

Ingredients

• 2 lbs boneless chicken breast
• 1 Tablespoon olive oil
• 1 medium red onion chopped
• 1 medium red pepper chopped
• 1 medium jalapeno pepper seeded and chopped
• 1 large lime juiced
• 1 Tablespoon chili powder
• 1 Tablespoon light brown sugar
• 1/2 teaspoon salt
• 16 oz jar salsa of your choice
• 3/4 cup chicken broth
• 16 small flour taco shells
• 1 bag shredded lettuce
• 2 large tomatoes diced
• 1 cup Cheddar-Jack cheese shredded

Instructions

1. Heat the oil on HIGH on SAUTE until it's sizzling.  Place the onion, bell pepper and jalapeno in the oil and saute until the onion is translucent.

2. Add the lime juice, chili powder, brown sugar, salt, salad and chicken stock to the Instant Pot and stir together.  Add the chicken breasts to the cooker.

3. Secure the lid to the pressure cooker and set for 12 minutes on HIGH pressure.  Use a quick release to release the pressure.  Shred the chicken in the cooker using a fork and stir into the sauce.

4. Assemble the tacos with 1 cup of the shredded chicken, lettuce, tomatoes and cheese (if using).  

Recipe Notes

You can use the chicken for burritos or on top of salads.  And you can add guacamole to the tacos as well, but this will increase the SmartPoints values.