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Instant Pot Chicken Tacos come together in under 30 minutes in your pressure cooker for the perfect weeknight meal! Cooks up tender, juicy and full of flavor with a homemade Tex Mex taco seasoning and fire roasted tomatoes. Best of all, low carb, keto & paleo friendly options.

Instant Pot Chicken Tacos

Instant Pot Chicken Tacos come together in under 30 minutes in your pressure cooker for the perfect weeknight meal! Cooks up tender, juicy and full of flavor with a homemade Tex Mex taco seasoning and fire roasted tomatoes. Includes low carb, keto & paleo friendly options.

Course Main Course
Cuisine Mexican
Keyword chicken, chicken tacos, healthy, Instant Pot, Instant Pot chicken recipe, keto, low carb, mexican, paleo, tacos
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 398 kcal
Author Kelly

Ingredients

HOMEMADE TACO SEASONING (OR USE YOUR FAVORITE BRAND):

  • 2 teaspoons chili powder
  • 1 teaspoon sea salt
  • 1 teaspoon cumin
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon oregano

FOR THE CHICKEN:

  • 3-4 medium boneless skinless chicken breasts
  • 1 1/2 cups canned fire roasted diced tomatoes OR jarred salsa

FOR SERVING:

  • Flour tortillas
  • Your favorite toppings:
  • shredded lettuce tomatoes, red bell peppers, diced avocado, shredded cabbage, fresh cilantro, thinly sliced radishes, cheese

Instructions

  1. In a small bowl or small resealable spice jar, combine all the spices for the taco seasoning.
  2. Place the chicken in the Instant Pot and rub the taco seasoning on both sides.
  3. Pour in the diced tomatoes or jarred salsa, making sure to cover the chicken.
  4. Close the lid and turn the valve to SEALING. Press the PRESSURE COOK (HIGH) or MANUAL button and cook for 8 minutes. The Instant Pot will take a few minutes to come to pressure.
  5. While the chicken is cooked and the Instant Pot beeps, do a quick release by using a long spoon to push the valve to VENTING to release all the pressure.
  6. Carefully open the lid and using tongs, transfer chicken to a large bowl. Press the SAUTE button and allow the taco sauce to cook and reduce. Shred the chicken with two forks and return the shredded chicken back to the Instant Pot coating with the sauce. Squeeze in lime juice and adjust seasoning, as needed.
  7. Serve immediately by assembling in taco shells with toppings of your choice; over salad or with your favorite sides.
Nutrition Facts
Instant Pot Chicken Tacos
Amount Per Serving (1 g)
Calories 398 Calories from Fat 216
% Daily Value*
Fat 24g37%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 2g2%
Protein 27g54%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.