Making taco chicken in the Instant Pot is a super easy way to get dinner on the table or to do some advance meal prep!
This versatile pressure cooker taco chicken can be used for tacos, burrito bowls, enchiladas, quesadillas, nachos, and more!
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One of my favorite hacks for saving time in the kitchen is to “cook once, eat twice.”
It’s not unusual for me to make a meal that can serve us twice. It’s just not realistic for me to make a new and different meal every single night (I’m guessing you can relate!).
Being able to do the prep work once and then enjoy the food twice is a beautiful thing.
But sometimes we grow tired of leftovers. In those cases, it’s really helpful to be able to cook something once that can be used in different ways. Versatility is our friend around here.
If that sounds familiar to you, that’s reason enough for you to love making this taco chicken in the Instant Pot. Well, that and the fact that it’s delicious! And fast! And easy! 🙂
The resulting chicken is tender and flavorful and perfect for tacos, enchiladas, quesadillas, burrito bowls, nachos, or salsa chicken pockets.
You can make a batch of this chicken for tacos one night and then save the leftovers to make one of the other options another night. This helps to avoid getting tired of having the exact same thing.
I used to make a version of this chicken in my slow cooker, but I wanted to find a way to make it faster, particularly for those times when I forget (or don’t have time) to start it early in the day.
How to Make Taco Chicken in the Instant Pot
This recipe only requires a handful of ingredients–chicken, salsa, water, a ranch packet, and some spices. If you don’t have all the spices or need a shortcut, just add in a packet of taco seasoning.
All ingredients are added to the insert pot of the Instant Pot and cooked for a mere 5 minutes. So simple!
And just like that, you’ve got a quick and easy taco chicken that you can spoon into warm tortillas or bake into melty enchiladas.
You can add as many toppings as your heart desires–lettuce, cheese, fresh tomatoes, salsa, sour cream, avocado, guacamole, black beans, and more! The possibilities are endless!
No matter how you decide to use your taco chicken, it’s sure to become a regular staple on your meal plan. Having such a quick and easy fix for your dinner time woes is priceless.
- Instant Pot (I have the DUO60 model, but there are many options available)
Learn more about getting started making easy pressure cooker recipes here. You can also find my selection of pressure cooker recipes here!
- 1.5 lbs boneless skinless chicken breasts
- 1 cup salsa
- 1/4 cup water
- 1/2 tsp coriander*
- 2 tsp chili powder*
- 1 tsp cumin*
- 1 packet ranch dressing/dip mix
- 2 cloves garlic, minced
- *can substitute taco seasoning packet in lieu of these spices if desired
- Cut each chicken breast in half and place it in the insert pot of the Instant Pot.
- Add salsa and water. Sprinkle remaining ingredients in top of chicken breasts. Do not mix together.
- Close the lid and set the vent to the sealed position.
- Using the Manual/Pressure Cook setting, select a 5 minute cook time at high pressure.
- Once the cook time is complete, perform a quick release or allow a natural release of pressure.
- After pressure has released and the valve has dropped, carefully remove the lid.
- Remove chicken and shred or chop as desired, then return chicken to the liquid in the pot.
- Serve as desired.
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"Thanks for sharing your knowledge and experience in such a friendly and delightful way!!! So far, I'm very impressed with the results...thanks again for your guidance into this new realm of cooking!" -Margaret
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