Description
These flavorful Instant Pot Chicken Tacos are quick and easy, featuring tender shredded chicken with zesty seasonings, ready in about 30 minutes!
Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- Optional: 1 jalapeno pepper, seeded and diced
- 1 cup canned diced tomatoes
- 1/2 cup chicken or vegetable broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- Juice of 1 lime
For serving:
- Corn or flour tortillas
- Shredded lettuce
- Optional toppings: diced avocado, guacamole, salsa, pico de gallo, crumbled cotija cheese, sour cream, cilantro, jalapeno slices
Instructions
- Turn on the Instant Pot to Sauté mode. Add olive oil and sauté the onion for 3-5 minutes, until soft.
- Place the chicken thighs in the pot. Add diced tomatoes, jalapeno (if using), chicken broth, chili powder, cumin, smoked paprika, and salt. Stir slightly to coat the chicken.
- Cancel Sauté mode. Seal the lid and set to pressure cook on high pressure for 10 minutes. Allow a 5-minute natural release, then quick release the rest.
- Open the lid and transfer chicken to a plate. Shred with two forks, then return it to the pot. Stir in the lime juice and let it sit for a few minutes to absorb the juices.
- Warm your tortillas, fill with lettuce and shredded chicken, and top with your favorite toppings.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Instant Pot