Taco Tuesday has never been easier with this quick instant pot chicken tacos recipe. I am addicted to the convenience of an instant pot. Everything is made in a flash, even from frozen, without any sacrifices in taste. You can have a complete meal on your plate in no time, thanks to the magic of the pressure cooker. It is a perfect cooking method for a quick, hectic workweek dinner.
This recipe is so easy on the brain, but the tacos are delicious. Chicken is cooked in an instant pot together with taco seasoning and salsa and is bursting with fresh and lively Mexican flavors. After it is done, shred the chicken and assemble your tacos.
You can use crispy shells or soft tortillas and really any of your favorite taco toppings like shredded lettuce, salsa, beans, guacamole sour cream, cheese and cilantro. Set up a topping bar and let everyone pick and choose what they are in a mood for.
You can make a lot of shredded chicken in an instant pot so this recipe is wonderful if you are throwing a Mexican fiesta, it will feed a crowd.
Chicken only takes 12 minutes from fresh and 16 from frozen. And it always comes out moist and tender and very flavorful. Follow the steps below to make instant pot chicken tacos.
