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Instant Pot® Chicken Tacos

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"Shredded chicken for tacos made simple thanks to the Instant Pot ®. Add your favorite toppings like shredded lettuce, shredded cheese, chopped tomato, chopped onion, cilantro, sour cream, jalapeno, and guacamole."
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50 m servings 162
Original recipe yields 6 servings


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  1. Combine chicken broth, picante sauce, green chiles, and lime juice in a multi-functional pressure cooker (such as Instant Pot(R)). Add chicken and sprinkle taco seasoning mix over the chicken. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
  2. Release pressure using the quick release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Select the keep warm setting. Transfer chicken to a cutting board and let cool for 10 minutes.
  3. Shred chicken and return back to the pot for 3 minutes or until heated through.

Nutrition Facts

Per Serving: 162 calories; 2.9 7.5 24.3 65 1003 Full nutrition

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