Instant Pot Chicken Tacos

Instant Pot Chicken Tacos boast a tender, flavorful filling that's effortlessly made in the pressure cooker...and equally delicious in burrito bowls!

Instant Pot Chicken Tacos or Burrito Bowls with text overlay.


 

Well, y'all...I've hopped on board the Instant Pot Train and I'm still zooming down the tracks! Ever since sharing my Instant Pot German Lentil Soup a few weeks ago, I've been busy converting lots of longtime favorite recipes to be cooked in this little wonder of a pressure cooker. My latest adaptation were some Slow Cooker Chicken & Black Bean Tacos from the early days o' the blog. My family loves this recipe and I make it frequently, because -- let's face it -- tomatoes, black bean, and corn are a naturally delicious combo. But now thanks to my new best buddy kitchen appliance, I can whip up Instant Pot Chicken Tacos without any forethought or planning...and using frozen chicken, at that!

Aerial view of ingredients in pressure cooker.

Ingredients

That's right...I made these Instant Pot Chicken Tacos using frozen chicken breasts that I already had in the freezer!

I also used canned black beans, a jar of salsa, and some homemade taco seasoning that was already residing in my pantry.

Are you sensing a trend here? This is a great recipe for those evenings when you didn't plan ahead for dinner and you only have a few minutes to throw something together.

Instant Pot Chicken Tacos filling served with rice, avocado, and tomatoes.

Other Ways to Enjoy Instant Pot Chicken Tacos

What's even better is that your thrown-together-something turns out pretty darn tasty for being so simple. And it's also versatile!

My kids like this shredded chicken goodness as a filling for tacos...

Aerial view of Instant Pot Chicken Tacos on plate with cilantro garnish.

...while my hubby and I love it over rice or quinoa as a burrito bowl.

In fact, I always cross my fingers for leftovers so that I can enjoy it at lunch the next day.

Close-up of ingredients in bowl.

You can also enjoy this Instant Pot Chicken Tacos concoction rolled into enchiladas or burritos, folded into quesadillas, sprinkled over nachos or chalupas...or just straight out of a bowl!

Chicken Tacos with Black Beans and Corn in Instant with Serving Spoon

Garnishes

However you choose to enjoy your Instant Pot Chicken Tacos, the real glory is in the toppings. Allow me to enumerate a few of our favorites:

  • Avocado (sliced or diced).
  • Diced tomatoes.
  • Pickled jalapeños.
  • Pico de gallo.
  • Shredded cheese.
  • Fresh cilantro.
  • Salsa.
  • Sour cream.

Cool, fresh, creamy, and/or crunchy ingredients only serve to enhance the savory, juicy chicken, the tender beans, and the sweet corn. I'm telling ya, don't skimp on the toppings!

Close-up of filling in Instant Pot Chicken Tacos.

So have y'all joined the Instant Pot/pressure cooker craze yet and, if so, are there specific recipes you'd like me to share?

I've been using mine a lot lately and I'm happy to post more of the recipes that I'm finding success with, if there's an interest. In the meantime, happy Taco Tuesday! Or Burrito Bowl Wednesday...or Nacho Thursday...or perhaps we should just call it Instant Pot January. 😉

Burrito Bowl with rice and toppings.

Helpful Tips, Tricks, & Equipment

  • This is the Instant Pot that I have.
  • Since a pressure cooker requires enough liquid to create steam, I added ½ cup of water to this recipe to be on the safe side. There is probably already enough liquid between the moisture released from the chicken and the salsa but in case your salsa is extra thick and/or your pressure cooker is extra sensitive, I don't want your pressure cooker to give you an error code.
  • If you feel that the addition of water makes your shredded chicken filling too wet, simply use a slotted spoon to serve it. The extra liquid is actually helpful if you end up having leftovers, since it continues to get absorbed by the chicken once in the refrigerator.
  • Each chicken breast should weigh between 8 and 10 ounces. You'll want to add a few minutes of extra cooking time if using very large chicken breasts...12 total minutes for thawed or 15 minutes for frozen.
  • Adjust the spiciness of these Instant Pot Chicken Tacos by using medium or hot salsa instead of mild. For extra heat, you can also sprinkle in a little cayenne or (my favorite) smoky, spicy chipotle chile pepper powder.
  • To save time when throwing together slow cooker or pressure cooker recipes, I often use jarred, refrigerated minced garlic instead of chopping up fresh cloves of garlic.
Instant Pot Chicken Taco on a plate with avocado slices.

More Taco Goodness

Aerial view of Instant Pot Chicken Tacos on plate.

Instant Pot Chicken Tacos

Instant Pot Chicken Tacos boast a tender, flavorful filling, equally delicious in burrito bowls and effortlessly made in the pressure cooker!
Course: Main Course
Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 10 minutes
Pressure Build-Up & Release: 25 minutes
Total Time: 45 minutes
Servings: 6 servings
Calories: 307kcal
Print Pin Rate

Ingredients

  • ½ cup water
  • 1 ¾ pounds boneless skinless chicken breasts, about 4 large (7- to 8-ounce each) chicken breasts
  • 3 tablespoons Homemade Taco Seasoning, or 1 package store-bought taco seasoning
  • 2 tablespoons mined fresh garlic
  • 2 (15-ounce) cans black beans, rinsed & drained
  • 2 cups frozen corn
  • 2 cups salsa

For serving:

  • Tortillas or rice/quinoa
  • sliced avocado, diced tomatoes, shredded cheese, fresh chopped cilantro, salsa, sour cream, pico de gallo, etc., optional garnishes

Instructions

  • Pour the water into the pressure cooker insert and place the chicken breasts in the bottom. Sprinkle with the taco seasoning and minced garlic. Place black beans and corn on top, and pour salsa evenly over everything.
  • Seal the lid of the Instant Pot according to the owner's manual and cook on HIGH pressure for 10 minutes for thawed chicken breasts (or 12 minutes for frozen chicken breasts).
  • When the timer is done, allow the pressure to release naturally for 10 minutes, then carefully vent to release the remaining pressure (consult your owner's manual for more specific instructions).
  • Open the lid and use two forks to pull the chicken breasts into big chunks (remove the chicken to a plate or cutting board if that's easier). Stir all of the ingredients to combine. Taste and adjust seasonings, if desired. Scoop with a slotted spoon (or lift with tongs) and serve on flour tortillas (or over rice or quinoa) with plenty of your favorite toppings!

Notes

  • If you feel like your shredded chicken filling has too much liquid, simply use a slotted spoon to serve it. The extra liquid is actually helpful if you end up having leftovers, since it continues to get absorbed by the chicken once in the refrigerator.
  • Each chicken breast should weigh between 8 and 10 ounces. Add a few minutes of extra cooking time if using very large chicken breasts...12 total minutes for thawed or 15 minutes for frozen.
  • Adjust the spiciness of these Instant Pot Chicken Tacos by using medium or hot salsa instead of mild. For extra heat, you can also sprinkle in a little cayenne or (my favorite) chipotle chile pepper powder.

Nutrition

Calories: 307kcal | Carbohydrates: 37g | Protein: 33g | Fat: 3g | Cholesterol: 72mg | Sodium: 847mg | Potassium: 1089mg | Fiber: 9g | Sugar: 3g | Vitamin A: 565IU | Vitamin C: 8.3mg | Calcium: 58mg | Iron: 2.8mg
Made this recipe? I'd love to see on IG!Mention @FiveHeartHome or tag #FiveHeartHome!

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Recipe Rating




19 Comments

    1. Whatever I have on hand! Sometimes homemade, sometimes whatever jarred brand that's in my pantry...any salsa should work. 🙂

  1. 5 stars
    Thank you for an awesome recipe! I love making this for meal prep, it stays delicious and moist for several days. I usually eat it with rice topped with tomatoes, but I also enjoy it in tortillas or with chips. It's healthy and I don't get sick of eating it after a few days. This is definitely one of my favorite pressure cooker recipes. Thanks for a winner!

    1. I'm so happy to hear that, Lisa! And enjoying it over rice with tomatoes sounds delicious. 🙂

  2. 5 stars
    Made this last night, it was so good! My husband loved it! Will definitely be making again.
    Didn’t have frozen corn, so substituted rinsed can corn and was still delicious!
    Thank you

  3. Would this work the same with bagged beans hat have been soaked? Typically canned beans are already cooked I believe. Wondering how to translate this. Thanks!

    1. Hi Julie! Yes, canned beans are already cooked. So making this recipe with soaked dry beans is likely going to require additional liquid and a longer cooking time. I don't have a specific recommendation since I haven't actually tried this recipe with dried/soaked beans, but if you'd like to experiment, I do have an Instant Pot Refried Beans recipe (https://www.fivehearthome.com/instant-pot-refried-beans/) that starts with dried beans and may provide some insight. Good luck if you decide to give it a try! 🙂

      1. I'm trying this option tonight. non-soak beam. Just going to add more water, and cook for 25 min. I'll let you know how it turns out.

  4. 5 stars
    This recipe is so amazing, I had to comment on it. I'm usually not thrilled with proteins cooked in the instant pot or slow cooker. This recipe is company good, tailgate good, pot luck good. I will be serving it at my next event. I used half a packet of Trader Joes taco seasoning and a jar of Green Mountain Gringo medium salsa. So perfect.

  5. 5 stars
    Thank you for converting your original recipe to the pressure cooker! I make the original ALL THE TIME (last week for staff lunch, in fact 🙂 ), and it's so delicious. It's well worth the small effort to mix together your homemade taco seasoning. Thank you!

    1. I'm so happy to hear that you enjoy these tacos and my homemade taco seasoning, Jeannine! I hope this pressure cooker version is a hit as well. 🙂

      1. There can be various reasons that this happens, but adding an extra 1/2 cup water to the bottom of your Instant Pot may help. Also, be sure that you're pouring the water into the bottom of the IP and then layering the other ingredients as directed...don't stir everything together. Hope that helps! 🙂