Instant Pot Chicken Breast Mexican Recipes : Instant Pot Chicken Tacos

Instant Pot Chicken Breast Mexican Recipes Video

Instant Pot Chicken Breast Mexican Recipes

Instant Pot Chicken Tacos

Instant Pot Chicken Tacos

In this episode, Pamela shows you how to make perfect back to school Instant Pot Chicken Tacos.


* 2 pounds boneless, skinless chicken breasts and/or thighs (I used 2 breasts and 3 thighs.)
* 1 teaspoon chili powder
* 1 teaspoon ground cumin
* ½ teaspoon ground chipotle powder
* 4 cloves garlic, minced
* 1 teaspoon sea salt
* black pepper to taste
* ½ cup prepared tomato salsa (I used pico de gallo.) + more for serving
* suggested accompaniments: corn tortillas, guacamole, salsa, shredded lettuce, cilantro-lime slaw

1. Place the chicken in the Instant Pot and sprinkle with chili powder, cumin, chipotle powder, garlic, salt and pepper. Add garlic and salsa and rub around to combine. Cover; Flip the valve to “seal”. Set on manual to 9 minutes.* Once it says “On”, which will indicate it is achieve pressure. When you see the number 9 again, it will be ready to cook for 9 minutes.
2. Once it’s ready, flip the valve over from “seal” to “venting”. After the instant pot has full vented, open the lid.
4. Either shred the chicken with 2 forks right in the slow cooker or transfer to a plate to shred. Moisten chicken with cooking juices and serve with desired tortillas/taco shells and toppings. You could even serve the chicken over rice with salsa and diced avocados.

*If you’re doubling this recipe you need to cook it on manual for 11-12 minutes.
**Leftovers are great in a quesadilla!
***Oven method: preheat oven to 350 degrees. In step 1, place all ingredients (except accompaniments) in a 5-quart Dutch oven or ovenproof pot with a tight-fitting lid. Add 2 cups water or chicken stock. Cover and bake until chicken is fork-tender, about 2 hours. Proceed with step 2.

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#InstantPot #ChickenTacos #Tacos #Chicken #Easy #HealthyRecipes #HealthyDinner #backtoschool

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  1. So I didnt see you add any water in this dish…. why is that?
    Thought the pressure cook had to have at least 1 cup of water?

  2. Hi Pamela, and thank you for the recipe. Have you ever tried searing the chicken first? Just wondering how that would affect the time for pressure cooking. Thanks again!

  3. This was my first time cooking with the Instant Pot, so it could have been my error. The chicken was tender and very tasty, but there was a lot of extra juice (runny) not very thick like yours. Perhaps you can make a recommendation to that issue. Thank you very much for posting your video on using the Instant Pot. Looking forward to more like that.

  4. I love this thing and use it all the time.>>> Mostly for chili and pozole, but I've also made yogurt in it. I've barely scratched the surface of its capabilities, but easily prefer it over my crockpot.

  5. Do you find this recipe tastes better in the slow cooker or the Instant Pot or is it exactl the same? I’m trying to decide if it’s worth getting an Instant Pot since I already have a slow cooker.

  6. Is the 9 minutes for 1 pound of chicken? I love this in the slow cooker, can’t wait to try it in the Instant Pot!

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