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Instant Pot Chicken Tacos Recipe

Our Instant Pot chicken tacos recipe will show you how to make a simple, healthy Mexican-inspired dish meal. All done in about 30 minutes.
Prep Time15 mins
Cook Time16 mins
Total Time31 mins
Course: Main Course
Cuisine: Mexican
Keyword: how to make chicken tacos in the instant pot, instant pot chicken tacos, instant pot chicken tacos recipe
Servings: 4 servings
Calories: 498kcal
Author: Luna Regina

Ingredients

  • 26 oz skinless boneless chicken breast
  • 1/4 tsp cumin powder
  • 1/4 tsp chili powder
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/2 tsp dried oregano
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp cayenne
  • 1/2 tsp paprika
  • 1 1/2 tbsp olive oil
  • 1 tbsp unsalted butter
  • 1/3 cup unsalted chicken broth
  • 8 6-inch corn tortillas
  • 1 tsp lime juice freshly squeezed
  • 1 tbsp Japanese mayonnaise
  • 2 tbsp plain Greek yogurt
  • 4 oz red cabbage thinly sliced
  • 6 oz cherry tomatoes sliced into thirds crosswise
  • 1 oz cheddar cheese grated
  • 0.5 oz jalapeño pepper deseeded, thinly sliced
  • 2 tbsp cilantro roughly chopped

Instructions

  • Marinate the chicken: Season 26 oz skinless boneless chicken breast with 1/4 tsp cumin powder, 1/4 tsp chili powder, 1/4 tsp onion powder, 1/4 tsp garlic powder, 1/2 tsp dried oregano, 1/2 tsp salt, 1/2 tsp black pepper, 1/2 tsp cayenne, 1/2 tsp paprika, and 1 1/2 tbsp olive oil. Rub to marinate evenly. Once finished, set aside and preheat the oven to 390°F.
    Step 1: Marinate the chicken.
  • Sear the chicken: Turn on your Instant Pot to the “Sauté” mode and wait for it to heat up. Add 1 tbsp unsalted butter and chicken. Sear the chicken for 2 minutes or until golden brown on both sides.
    Step 2: Sear the chicken.
  • Pressure cook the chicken: Add 1/3 cup unsalted chicken broth to the pot and cover with the lid. Turn the valve knob to “sealing position”. Set your device to the “Steam” program and cook for 5 minutes.
    Step 3: Pressure cook the chicken.
  • Reduce the broth: Carefully turn the valve to quick-release steam before opening the lid (it’s a good idea to use a wooden spoon or the like to do this). Set your device to the “Sauté” mode again and cook for 5 minutes or until the broth is completely reduced and coats the meat. Stir constantly to avoid burning. Turn off the device and remove the chicken from the pot.
    Step 4: Reduce the broth.
  • Heat up the tortillas: Place 8 6-inch corn tortillas onto a stainless steel taco holder and put them into a preheated oven. (If you don’t have a taco holder, you can improvise by turning a muffin tray upside down). Bake for 4 minutes at 390°F. Remove from the oven and set aside.
    Step 5: Heat up the tortillas.
  • Make the lime sauce: In a small bowl, combine 1 tsp lime juice, 1 tbsp Japanese mayonnaise, and 2 tbsp Greek yogurt. Mix well to combine.
    Step 6: Make the lime sauce.
  • Cut the chicken: Transfer the cooked chicken to a cutting board. Use a sharp knife to cut it into thick slices.
    Step 7: Cut the chicken.
  • Arrange the tacos: Hold a tortilla in one hand. Use the other to put the thinly sliced red cabbage on the bottom of the tortilla, then place the sliced chicken, tomatoes, grated cheddar cheese, jalapeño pepper, and lime sauce on top.
    Step 8: Arrange the tacos.
  • Garnish and serve: Transfer the tacos to a serving plate. Garnish with chopped cilantro and serve.
    Step 9: Garnish and serve.

Nutrition

Serving: 1serving | Calories: 498kcal | Carbohydrates: 32g | Protein: 47g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 156mg | Sodium: 482mg | Potassium: 841mg | Fiber: 3g | Sugar: 3g | Vitamin A: 916IU | Vitamin C: 31mg | Calcium: 88mg | Iron: 2mg