These Creamy Instant Pot Chicken Tacos are juicy, creamy, and full of flavor. They are easy to make and are perfect for wrapping in a tortilla, putting in a bowl, or any other recipe using shredded chicken.
Creamy Instant Pot Chicken Tacos
Nothing beats a quick weeknight meal and tacos win in our house for a fast dinner option. I use my Instant Pot to make this taco recipe as it’s hands-off for the most part. Plus the Instant Pot is awesome for making shredded chicken.
My family thanks me everytime I make this recipe, but my kids love tacos. This happens to be one of their favorites and lucky for me, it’s so easy to make.
How to make Instant Pot Chicken Tacos
First, place 1/2 cup chicken broth, 1.5 pounds of boneless/skinless chicken breast, and 1.5 Tablespoons of taco seasoning in the Pressure Cooker insert. Lay 1 cup of salsa on top of the chicken breast, making sure the salsa is placed on top of your chicken. This order of placement is important to prevent a burn signal.
Cover and cook on high pressure for 12 minutes. Once done, allow the pressure to naturally release for 10 minutes, then quick release any remaining pressure. Press “Cancel” on the Instant Pot.
You’ll notice that the amount of liquid has increased after pressure cooking. That’s because the chicken has released some juices as it cooked. The amount of liquid released will depend on the chicken and the amount of liquid added, if any. The chicken in this photo is organic with no liquid added.
Once done, remove chicken from the Instant Pot and place it in a separate bowl. Use two forks or a hand mixer to shred the chicken. Set aside.
Then press “Sauté” on the Instant Pot and bring the liquid to a boil. Allow the liquid to simmer until it’s reduced by half, this should take about 5 minutes. Add in chicken, 4 ounces of softened cream cheese, and 1/2 cup of Mexican Crema and stir until incorporated. Press “Cancel” on the Instant Pot and serve chicken on tortillas, in rice bowls, or lettuce wraps.
There you have it! Creamy Chicken Tacos that are perfect for taco night.
– This recipe was made in a 6qt Instant Pot. Although the minimum liquid requirement on ta 6qt Instant Pot is 1 cup, I reduced the liquid to accommodate the fact that chicken breast and salsa both produce liquid.
– How much liquid is released in the pressure cooking cycle will depend on your choice of chicken. Some chicken breast is injected with water solutions. I use organic no water added chicken for this recipe.
– Mexican Crema can be found in most supermarkets. If you can’t find it, you can use sour cream or make your own.
Looking for other Instant pot inspired recipes? Try these out: