Instant Pot Chicken Tacos
These Instant Pot Chicken Tacos come together quickly and can be made from fresh or frozen chicken breasts or thighs (or both!)! Perfect for tacos, salads, or taco bowls.
Servings 8 1/2 cup servings
- 4 boneless, skinless chicken breasts
- 3 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
- 1 cup pineapple juice
- tortillas, cheese, lettuce, tomatoes, avocado and salsa as desired for serving
Place chicken breasts in the Instant Pot or pressure cooker.
Combine chili powder, garlic, onion, salt and cumin and sprinkle over chicken. Pour pineapple juice into the Instant Pot.
Put the lid on, turn the valve to sealing and pressure cook for 10 minutes. Let pressure release naturally for 8-10 minutes, then open the valve and remove the lid.
Drain all but 1/4-1/2 cup of the juices. Shred the chicken in the juices and stir so the chicken soaks up the flavors. Taste and adjust seasonings as desired (adding a bit more spice if you like!). Serve.
Calories: 84kcal | Carbohydrates: 4g | Protein: 12g | Fat: 1g | Cholesterol: 36mg | Sodium: 224mg | Potassium: 266mg | Sugar: 3g | Vitamin A: 240IU | Vitamin C: 3.6mg | Calcium: 9mg | Iron: 0.5mg