Instant Pot Chicken Tacos

Tacos!

Truly, aren’t tacos the most delicious food on the planet?

Mexican recipes are some of our favorite to make. Packed with flavor and natural, whole foods they are delicious and healthy too!

Our recipe for Instant Pot Mexican Chicken Tacos focuses on authentic flavor, pulled chicken breasts and a 20 minute cooking time – what could be better?

Serve with Strawberry Aqua Fresca or for an alcoholic drink our Blueberry Passionfruit Margaritas are made with fresh blueberries! Antioxidants in your margarita is a win-win.

We served our tacos with soft shells in a taco rack. It’s a fun way to carry pre-filled tacos to the table and great for a party where you are passing them around to guests. We left them topped only with cilantro so you can top it with your favorite taco toppings at the table. Our favorite way to enjoy them? A fresh squeeze of lime, some sour cream, and a few jalapenos.

How do you like your tacos?

We love making Weight Watchers Recipes as they help us stay on track with Weight Watchers Freestyle – an easy to follow program that focuses on whole foods and healthy eating. You’ll love our Instant Pot Tomato Soup, Spicy Salsa Instant Pot Chicken and Waffle Maker Omelette – perfect for those tracking WW SmartPoints.

These tacos are only 3 WW  Smart Points per taco (with no toppings). Or, if you are just having the chicken taco meat in a lettuce wrap it’s 1 WW Smartpoint = dinner perfected. And, the kids love these Instant Pot Chicken Tacos too. (rentalsfloridakeys.com)

Simple ingredients and fast cooking time will make these Mexican Chicken Tacos a new family favorite. Finish your meal with our Homemade Ice Cream Sandwiches.

Instant Pot Mexican Chicken Tacos

Instant Pot Mexican Chicken Ingredients:

2 tbsp ground cumin
2 tsp dried oregano
2 tsp kosher salt
1 tsp black pepper
1 tbsp chili powder
1 tbsp coconut oil (or olive oil)
1 medium onion, chopped
1 clove garlic, minced
1 tsp lime zest
Juice of two limes
1/2 cup orange juice (or orange pineapple juice)
1/2 cup low sodium chicken stock
2 lbs skinless chicken breasts (3-4 large chicken breasts)
Dash of Tabasco
Sour cream (optional)
Fresh Parsley or Cilantro (optional)

Instant Pot Mexican Chicken Instructions:

Mix the cumin, oregano, salt, pepper and chili powder in a small bowl. Set aside.
Turn Instant Pot onto Saute. Add coconut oil.
Once the oil is melted add onion and cook for  2-3 minutes stirring with a wooden spoon.
Add the garlic and stir often for another minute.
Press cancel to stop sauteeing.
Add in lime juice, lime zest, orange juice, chicken stock, and spices. Stir to combine.
Add in chicken breasts turning to coat in sauce.
Make sure the Instant Pot steam value is set to ‘closed’ and press the ‘meat’ button.
Cook for 20 minutes.
Release steam as soon as finished cooking.
Shred chicken with two forks
Serve with freshly chopped cilantro and sour cream.
Top with your favorite taco toppings – jalapenos, cheese, etc.

5 from 6 votes

Print

Best Instant Pot Chicken Tacos

Prep Time

10 mins

Cook Time

20 mins

 

Juicy chicken tacos made in the Instant Pot. Chicken breasts, spices, onion and garlic combine for perfect chicken tacos ready in just 20 minutes.

Course:

dinner

Cuisine:

Mexican

Keyword:

chicken, instant pot, taco,

Servings: 4 people

Calories: 475 kcal

Author: Kerrie @ Family Food and Travel

Ingredients

• 2
  tbsp
  cumin
  ground
• 2
  tsp
  oregano
  dried
• 2
  tsp
  salt
  Kosher
• 1
  tsp
  black pepper
  ground
• 1
  tbsp
  chili powder
• 1
  tbsp
  coconut oil
• 1
  onion
  medium
• 1
  clove
  garlic
  chopped
• 1
  tsp
  lime zest
• 2
  limes
  juiced
• 1/2
  cup
  orange juice
• 1/2
  cup
  low sodium chicken stock
  or water
• 4
  chicken breasts
  boneless, skinless
• Tabasco
  dash
• sour cream
  optional
• cilantro
  fresh

Instructions

1. Mix the cumin, oregano, salt, pepper and chili powder in a small bowl. Set aside.

2. Turn Instant Pot onto Saute. Add coconut oil.

3. Once the oil is melted add onion and cook for  2-3 minutes stirring with a wooden spoon.

4. Add the garlic and stir often for another minute.
   Press cancel to stop sautéing.

5. Add in lime juice, lime zest, orange juice, chicken stock, and spices. Stir to combine.

6. Add in chicken breasts turning to coat in sauce.

7. Make sure the Instant Pot steam value is set to 'closed' and press the 'meat' button.
   Cook for 20 minutes.

8. Release steam as soon as finished cooking.

9. Shred chicken with two forks
   Serve with freshly chopped cilantro and sour cream.

10. Top with your favorite taco toppings – jalapenos, cheese, etc.

Don’t forget to make some Air Fried Corn Tortilla Chips and our World’s Best Guacamole as a starter for your Mexican feast!

Check out more Instant Pot Recipes and 51 Favorite Instant Pot Recipes.