Weight Watchers Chicken Taco

Best Instant Pot Chicken Tacos

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,
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 people
Calories 475 kcal
Author Kerrie @ Family Food and Travel


  • 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


  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.