If you’re looking for a vibrant, flavorful dinner that comes together quickly and satisfies everyone at the table, this Instant Pot Chicken Tacos Recipe is going to become your new go-to favorite. Juicy, tender chicken stewed in a tangy sweet chili sauce, paired with fresh toppings and warm, soft tortillas, makes for an irresistible meal. Whether you’re feeding a family or hosting friends, these tacos bring a burst of zest and comfort that feels like a fiesta on your plate every single time.
Ingredients You’ll Need
Getting the ingredients right is half the fun with this Instant Pot Chicken Tacos Recipe. The simplicity of fresh produce combined with pantry staples creates layers of flavor and varied textures that keep every bite exciting and balanced.
- Organic chicken breasts: The star protein that stays juicy and tender thanks to the Instant Pot’s pressure cooking magic.
- Limes: Fresh lime juice brightens the dish with acidity, lifting the rich flavors beautifully.
- Olive oil: Adds a silky base and helps tenderize the chicken for a delicious mouthfeel.
- Sweet chili sauce (Hy-vee brand recommended): Brings a sweet heat that perfectly complements the savory chicken.
- Chicken broth: Keeps the chicken moist while infusing it with subtle savory depth.
- Garlic salt and pepper: Seasonings that add essential savory notes and enhance all other flavors.
- Mini flour tortilla shells: Soft little wraps perfect for piling on the flavorful chicken and toppings.
- Spray olive oil: Ideal for lightly crisping the tortillas without excess grease.
- Shredded Colby Jack cheese: Melts beautifully for creamy, cheesy goodness in every bite.
- Red onion (finely chopped): Adds crunch and a mild pungent contrast.
- Cherry tomatoes: Juicy bursts of sweetness that refresh the palate.
- Iceberg lettuce (chiffonade cut): Crisp, cool texture to balance the rich chicken.
- Guacamole: Creamy richness made from ripe avocados and fresh herbs.
- Refried beans: Hearty and smooth, they add a lovely earthy flavor and substance.
- Avocados (for slices and guacamole): Provide healthy fats and that luscious mouth-coating texture.
- Jalapenos: Add a spicy kick for those who like it hot.
- Cilantro (finely chopped): Offers a fresh, bright, herbaceous note to finish off the tacos.
How to Make Instant Pot Chicken Tacos Recipe
Step 1: Prep Your Chicken and Ingredients
Start by patting the chicken breasts dry with a paper towel, which helps them brown slightly when cooking. Chop your red onion finely, slice the jalapenos thinly (seeds in for extra heat or remove for mild), chop cilantro, and chiffonade the iceberg lettuce. Having these fresh ingredients ready makes assembly a breeze at the end.
Step 2: Sear the Chicken in the Instant Pot
Turn your Instant Pot to the sauté function and add a drizzle of olive oil. Lightly season the chicken breasts with garlic salt and pepper, then sear them for 2-3 minutes on each side until they have a little golden color. This step locks in flavor and adds texture depth to the final dish.
Step 3: Add the Liquid and Sauce
Pour in the chicken broth to deglaze the pot, scraping up any browned bits from the bottom. Then add the bottle of sweet chili sauce. Give everything a good stir before placing the lid on and sealing the Instant Pot. This mixture steeps the chicken in a vibrant, tangy, and slightly sweet sauce that will infuse every bite.
Step 4: Pressure Cook the Chicken
Set your Instant Pot to pressure cook on high for about 15 minutes. This cooking method ensures the chicken is perfectly tender and juicy while melding with the delicious sauce. When the timer goes off, allow the pressure to release naturally for 5 minutes, then do a quick release for any remaining pressure.
Step 5: Shred the Chicken
Remove the chicken breasts and shred them using two forks right in the pot, stirring them into the sauce so they soak up all that wonderful flavor. This creates a juicy, saucy filling ideal for piling into your tortilla shells.
Step 6: Warm and Assemble Your Tacos
Spray your mini tortillas lightly with olive oil and warm them in a skillet or under a broiler until soft and slightly charred in spots. Then it’s time to build: a good scoop of shredded chicken, a sprinkle of shredded Colby Jack, fresh tomato chunks, red onion, lettuce, sliced avocado or guacamole, jalapenos for heat, and a pinch of chopped cilantro for freshness.
How to Serve Instant Pot Chicken Tacos Recipe
Garnishes
Garnishes elevate your tacos from tasty to unforgettable. Fresh cilantro and sliced jalapeno peppers add herbaceous brightness and spice, while a wedge of lime brings a citrusy zing that wakes up every flavor. Don’t forget a dollop of creamy guacamole or a sprinkle of shredded cheese for richness and indulgence.
Side Dishes
Serve these tacos with a side of refried beans for hearty comfort or a simple corn salad to add crunch and sweetness. Mexican street corn or a fresh tomato and avocado salad also pair perfectly, adding texture variety and complementing the vibrant taco flavors.
Creative Ways to Present
For a casual dinner, serve your Instant Pot Chicken Tacos Recipe family-style with all the toppings in small bowls for a fun taco bar. For something festive, line a platter with lettuce leaves, arrange the mini tortillas topped with chicken and colorful garnishes, and drizzle with extra sweet chili sauce. These little details turn weeknight meals into celebrations.
Make Ahead and Storage
Storing Leftovers
Leftover shredded chicken with sauce stores wonderfully in an airtight container in the fridge for up to 4 days. Keep your taco shells, cheese, and fresh toppings separate to maintain their texture and freshness.
Freezing
You can freeze the cooked chicken and sauce in portioned containers for up to 3 months. Let it thaw overnight in the fridge before reheating. Tortillas and fresh ingredients are best added fresh after thawing the chicken.
Reheating
Reheat the shredded chicken gently on the stovetop or microwave with a splash of chicken broth to keep it moist. Warm tortillas on a skillet or microwave for 20 seconds wrapped in a damp paper towel to keep them soft and pliable.
FAQs
Can I use frozen chicken breasts in this recipe?
Absolutely! The Instant Pot is perfect for cooking chicken from frozen. Just add a couple of extra minutes to the pressure cooking time and ensure the chicken reaches a safe internal temperature before shredding.
Is the sweet chili sauce spicy?
Sweet chili sauce has a mild heat balanced with sweetness, making it a crowd-pleaser. If you like it spicier, add extra jalapenos or a dash of hot sauce after cooking.
What if I don’t have an Instant Pot?
You can make this recipe on the stovetop by simmering the chicken in sauce until fully cooked and tender, then shredding it similarly. It just takes a bit longer but still yields delicious results.
Can I substitute the mini flour tortillas with corn tortillas?
Definitely! Corn tortillas are an excellent gluten-free option with a slightly different flavor and texture that works wonderfully for tacos.
How do I make the guacamole mentioned in the toppings?
Simple guacamole is mashed ripe avocados mixed with lime juice, salt, chopped cilantro, and optional diced tomato or onion. It’s creamy and fresh and perfectly complements the spicy-sweet chicken.
Final Thoughts
This Instant Pot Chicken Tacos Recipe is a vibrant, effortless dish that brings joy and flavor to any table. The combination of tender chicken, lively seasoning, and fresh garnishes makes every bite a celebration. I can’t wait for you to try it and discover how easy and delicious tacos can be when made with a little love and your trusty Instant Pot!
Print
Instant Pot Chicken Tacos Recipe
- Prep Time: 22 minutes
- Cook Time: 20 minutes
- Total Time: 42 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: Mexican
Description
These Instant Pot Chicken Tacos are a flavorful and easy-to-make meal perfect for a quick weeknight dinner. Tender chicken breasts are cooked in a zesty mix of lime, sweet chili sauce, and chicken broth, then shredded and served in mini flour tortillas topped with fresh ingredients like shredded cheese, chopped red onion, cherry tomatoes, lettuce, guacamole, and jalapeños. The recipe also includes instructions for homemade guacamole and refried beans to complete the authentic taco experience.
Ingredients
Chicken and Cooking Base
- 2 large Organic chicken breasts
- 3–4 limes, juiced
- 1 bottle of Sweet Chili Sauce (Hy-vee brand)
- 2 cups of Chicken Broth
- Olive Oil, for searing
- Garlic salt, to taste
- Pepper, to taste
Tortillas and Toppings
- 1 package of Mini flour Tortilla shells
- Spray Olive Oil, for warming tortillas
- 1 package of Shredded Colby Jack Cheese
- 1 Red onion, finely chopped
- 1 package of Cherry Tomatoes, halved
- 1 small head of Iceberg Lettuce, chiffonade cut
- 5 to 6 Avocados (2 sliced for topping, 4 for guacamole)
- Jalapeños, sliced thin
- Cilantro, chopped fine
Guacamole
- 4 ripe Avocados
- 1 small Red onion, finely chopped
- 1–2 limes, juiced
- Salt, to taste
- Optional: diced jalapeño for heat
Refried Beans
- 1 can Refried Beans or homemade
- Optional: cheese for topping
Instructions
- Prepare the Chicken: Season the chicken breasts generously with garlic salt and pepper. Turn your Instant Pot to the sauté setting and add a splash of olive oil. Once hot, sear the chicken breasts on both sides until lightly browned to lock in flavors.
- Add Liquids and Cook: Squeeze the juice of 3 to 4 limes over the chicken. Pour in the chicken broth and the bottle of sweet chili sauce, ensuring the chicken is mostly submerged. Close the lid of the Instant Pot, seal the valve, and set to pressure cook for 20 minutes.
- Release Pressure and Shred: After the cooking time, perform a quick release by carefully opening the valve. Remove the chicken breasts and shred them with two forks. Return the shredded chicken to the Instant Pot and mix with the cooking juices to keep it moist and flavorful.
- Prepare Toppings and Sides: While the chicken cooks, chop the red onion, halve the cherry tomatoes, chiffonade the lettuce, slice 2 avocados, and finely chop cilantro and jalapeños. Prepare guacamole by mashing 4 ripe avocados and mixing with lime juice, chopped onion, salt, and optionally jalapeños. Warm refried beans on stovetop or microwave.
- Warm Tortillas: Lightly spray the mini flour tortillas with olive oil and warm them in a skillet or in the Instant Pot on sauté mode, turning until soft and pliable.
- Assemble the Tacos: Fill each warmed tortilla with a generous amount of shredded chicken, top with shredded Colby Jack cheese, chopped onions, tomatoes, lettuce, sliced avocado, jalapeños, cilantro, guacamole, and refried beans on the side. Enjoy immediately while warm.
Notes
- For extra flavor, marinate chicken in lime juice and spices for 30 minutes before cooking.
- Sweet chili sauce brand can be substituted with any preferred spicy-sweet sauce.
- Adjust jalapeño quantity based on your heat tolerance.
- Use gluten-free tortillas if needed for dietary restrictions.
- Leftover shredded chicken can be stored in the fridge for up to 3 days.
- Guacamole can be made ahead and refrigerated but consume within 24 hours for freshness.
