Shortcut Chicken Tacos - Instant Pot Recipe

Juicy, flavorful chicken from your Instant Pot for an effortless and fast meal any time.

I have to tell you, my Instant Pot has become a lifesaver around here. There are times where I am so busy, I just don’t have time to cook. This recipe is perfect for those kinds of days. I can toss the ingredients in the Instant Pot, go back to what I was doing, and a little while later it’s ready to eat.

I made this very recipe recently when I was busy working on some projects. I had intended to make something else…looked up and saw what time it was and yikes! It was much too late to start the other recipe I had planned, and I needed to make something… so this was it. Fast and delicious!

You can also make this recipe in your slow cooker if that is your preferred method. I have both methods included in the printable version of this recipe below.

Shortcut Chicken Tacos - Instant Pot Recipe

Prep time

2 mins

Cook time

25 mins

Total time

27 mins

This recipe includes alternative slow cooker instructions.

Author: Constance Smith | CosmopolitanCornbread.com

Serves: 6

Ingredients

2 boneless, skinless chicken breasts
½ tsp chipotle chili powder
2 tsp chili powder
1 Tb ground cumin
½ c salsa (your favorite variety)
½ c chicken broth
For serving:
tortillas or taco shells
Your favorite taco toppings, such as shredded cheese, sliced black olives, guacamole, sour cream, shredded lettuce, etc.

Instructions

To begin, place the chicken breasts in the bottom of your Instant Pot (or other electric pressure cooker.)
Sprinkle the chili powders and cumin all over the top of the chicken.
Spread the salsa over the top.
Pour the chicken broth around the chicken, into the bottom of the pot.
Cover and close your pressure cooker. Cook the chicken for 25 minutes on high pressure.
When the chicken is done cooking, shred the meat with two forks.
Serve with your favorite taco toppings in hard or soft tortilla shells.
Enjoy!

Notes

To prepare this in your slow cooker, prepare it exactly as above, simply placing all of the ingredients in your slow cooker instead of a pressure cooker. Cook on low heat for 6 hours, or high heat for 4 hours. Shred the meat and serve as above.