Instant Pot Mexican Chicken Taco in Pressure Cooker | BestRecipeBox.com

Instant Pot Mexican Chicken

Course: Main Course, Salad
Cuisine: American, Instant Pot, Mexican
Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes
Servings: 6 servings
Calories: 195 kcal

Feel free to adjust the spices as you prefer. Make it more or less spicy. Add oregano or change the cumin amount, etc.. You can also just replace the spices for 1 bag of taco seasoning if you prefer.
Chicken thigh or leg meat will be juicer than breast meat, but if you prefer, the breast meat still comes out quite nice. We'll usually prefer boneless, skinless but feel free to use whatever you have available.

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Ingredients

  • 2 pounds chicken , preferrably boneless and skinless (*see head note)
  • 1 cup tomato sauce or salsa
  • 2 Tablespoons Worcestershire sauce or soy sauce
  • 1 Tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt , or more to taste
  • Fresh cracked black pepper , to taste
  • 1/2 teaspoon chipotle powder , or to taste (optional, for spicy flavor)

Directions

  1. Add everything into Instant Pot (chicken, tomato sauce or salsa, Worcestershire sauce, chili powder, cumin, onion powder, garlic powder, salt & pepper and optional chipotle powder). Stir to combine all the spices into the sauce. 

  2. Close the lid, set to high pressure, and after the pressure cooker reaches full pressure,  cook for about 15 minutes *depending on size of chicken & preferred doneness.  (These are the steps we did for our Instant Pot: Press the "Manual" button. Set the time to 15 minutes and our Instant Pot starts up automatically, counting down the timer after it reaches pressure.)

  3. Take the chicken pieces out of the Instant Pot, cut into 1-2 inch pieces, then place back in the Instant Pot. Shed with a couple forks to break up the chicken.

  4. Taste the chicken and add more salt if needed.
  5. Serve in tacos, on salads, in quesadillas, etc.

Recipe Video

Recipe Notes

For soft tortillas, we love to char them a little over a burner, or at least to warm them in the microwave. After warming, cover them in a kitchen towel, paper towels, or foil to help keep them softened and not dry out. 

For hard shells, warming them in the oven or air fryer a bit before serving makes them extra tasty.