whole30 pressure cooker chicken tacos on a salad in a bowl with a fork
Pressure Cooker Chicken Tacos {Instant Pot Tacos}
Prep Time
5 mins
Cook Time
12 mins
Pressurizing/depressurizing time
10 mins
Total Time
17 mins

Juicy and flavorful Pressure Cooker Chicken Tacos are a quick and delicious weeknight dinner. Kid-friendly and great for freezer meals and make-ahead dinners. 

Course: Main Course
Cuisine: Fusion
Keyword: Instant Pot Chicken Tacos, Pressure Cooker Chicken Tacos, Whole30 Tacos
Servings: 6
Calories: 179 kcal
  1. Place chicken in the Instant Pot insert and add 3 cups of chicken broth or water.

  2. Lock the lid into place and set the steam release handle (valve on top) to “Sealing”. Press Poultry>High Pressure>12 minutes. 

  3. Allow for a 10-minute natural release and then perform a quick release. Remove the chicken and transfer to a bowl and shred with two forks. 

  4. Add 1/4 cup of the cooking liquid from the Instant Pot to the bowl along with 1.5 tbsp of taco seasoning.

  5. If desired, transfer meat to a foil-lined baking sheet and put under the broiler for 2-3 minutes.

Recipe Notes

Frozen chicken breasts will need 17 minutes at high pressure. Make sure frozen chicken breasts are separated and not in one big clump.


Store cooked shredded chicken taco meat into freezer Ziploc quart-sized bags for quick grab and go meals.


Slow cooker: use 4 cups of broth and cook on low for 4-6 hours.

Nutrition Facts
Pressure Cooker Chicken Tacos {Instant Pot Tacos}
Amount Per Serving (6 oz)
Calories 179 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 0g 0%
Cholesterol 96mg 32%
Sodium 215mg 9%
Potassium 653mg 19%
Total Carbohydrates 0g 0%
Dietary Fiber 0g 0%
Sugars 0g
Protein 32g 64%
Vitamin A 2.1%
Vitamin C 12.5%
Calcium 1.5%
Iron 4.7%
* Percent Daily Values are based on a 2000 calorie diet.