5 from 1 vote
Instant Pot chicken tacos
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

Instant Pot chicken tacos are a fresh, flavorful and versatile family favorite. Not your ordinary salsa dump chicken, you'll love this combination of fresh flavors including onion, garlic, marjoram, thyme, cumin, ancho chili powder and bay leaves.

Course: Main Course
Cuisine: Mexican
Servings: 6 people
Author: Michelle Barsness
  • 2 lbs boneless, skinless chicken thighs and breast
  • 1 tsp sea salt
  • 1 pinch freshly ground black pepper to taste
  • 1 - 2 tbsp vegetable oil
  • 1/2 medium white onion chopped
  • 2 - 2 1/2 medium garlic cloves minced
  • 1/2 tsp dried marjoram
  • 1/2 tsp dried thyme
  • 1/4 tsp ancho chili powder
  • 1/4 tsp cumin
  • 2 bay leaves
  • 1/2 cup chicken broth
  • 1/2 cup Simple Truth Organic Medium salsa
  1. Remove any excess fat or skin on the chicken and pat dry. Season both sides with sea salt and freshly ground black pepper.

  2. Set the Instant Pot (electric pressure cooker) to saute function for 15 minutes. Once heated, add in a tablespoon of vegetable oil and sear the chicken on both sides. Do this in batches. Set seared chicken pieces aside on a dinner plate.

  3. Add a little more vegetable oil if necessary. Saute the onion a few minutes until it begins to turn translucent. Add in the garlic, marjoram, thyme, ancho chili powder, cumin and bay leaves.  Saute for a minute allowing the spices to bloom. This process should take about 10 - 15 minutes.

  4. Next stir in the chicken broth and salsa. Return the seared chicken pieces and any juices to the pressure cooker mixing it all together to coat it well.

  5. If there is any time left on the saute function, press cancel. Next set the pressure cooker to medium pressure and enter on the manual cook function 20 minutes. Make sure the pressure gauge is in the correct position and start pressure cooking. After the 20 minutes pressure cooking, follow natural release procedure.

  6. Remove the cooked chicken with tongs or a slotted spoon to a large casserole dish and shred it with two forks. Next set the pressure cooker to saute function again for about 7 minutes. Cook the liquid in the pressure cooker until it reduces by about half and thickens. This will take about 5 - 7 minutes. Then top the shredded chicken with the sauce and mix it in.

  7. Serve the chicken with tortillas and your favorite taco toppings such as salsa, shredded cheese or guacamole.

Recipe Notes

Use approximately 2 lbs chicken. I usually buy one package of boneless, skinless chicken thighs and one large chicken breast. You can use just breasts if you like, but thighs will produce a more juicy result.

When reheating the chicken tacos, you may need to mix in a little more chicken broth or water to avoid the chicken from drying out.

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