Instant Pot Taco Chicken – Just 5 Ingredients!

Instant Pot Taco Chicken is the perfect way to kick your chicken up a notch! A huge batch will make you numerous great meals; it can be eaten on it’s own or made into tacos, soup, etc!

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This winter has been rough. Our little man has had a harsh cold – it seems like he’s had one non-stop cold since November. And for many of the nights, he wakes himself up all night long, coughing his sad, croup-y little cough, and then crying because he’s so stinking miserable. So obviously, I’ve been up all night long, giving lots of extra cuddles and nursing sessions to help him feel better.

Also lately, he’s been waking up at 1 or 2 a.m. and just screaming – he doesn’t want to be held, fed, given a pacifier, put down, cuddled, left alone, played with, nothing. He wants nothing – and he wants everything. It’s so hard because he has no words yet to help express what he wants, but he has so much emotion. 

So we’ve been tired, like almost-bought-smart-lightbulbs-at-Costco-because-I’m-too-tired-to-turn-on-the-lights-anymore tired.

And dinner is just about the last thing I want to worry about when we’re wiping a runny nose, trying to convince Camden to eat something, sucking snot out of his nose (have y’all ever tried the Nose Frida? Such a gross concept, but so effective!), and trying to pry our eyelids open to make it through another rough day/night.

Enter this Instant Pot Taco Chicken that I found stored in our freezer.

Hello, beautiful. 

This Instant Pot Taco Chicken is so versatile and you can use it in a limitless number of dishes. I made a double batch last year when I was pregnant, and we froze it all to have as easy freezer meals when we were overwhelmed with a new baby. Somehow, one of the bags got left in our freezer, and I just found it this week. Needless to say, I was a little leery about how good it would be (can you say freezerburn?). To my surprise, though, it is still fantastic!

I used half the bag of chicken to make Chicken Taco Orzo Soup in the Instant Pot. With shredded cheese and crushed tortilla chips on top, this is our new go-to favorite soup.

The other half of the bag was used to create Chicken Taco Rice Bowls – bowls of brown rice topped with taco chicken and all your favorite taco ingredients. This is also a new dinner favorite/staple at our house!

We also made this Instant Pot Taco Chicken again and made Taco Chicken Nachos, topped with avocado, sour cream, cheese, lettuce and jalapeno lime sauce. Andrew has declared these nachos as his favorite nachos ever. That’s a bold statement. 

But the ideas don’t stop there.

Chicken tacos – duh! See the pictures? These chicken soft tacos are glorious – especially topped with this Jalapeno Lime Creamy Taco Sauce!

Or chicken enchiladas; yum!

Maybe chicken burritos; chicken taco pasta; whatever you can dream up!

This is also a great option for a meal prep Sunday, because you can make 2 or 3 dishes with it over the course of a week or little more.

To Freeze:

This Instant Pot Taco Chicken makes a great freezer meal. Freeze half of it (or make a double batch and freeze half!) by putting in a freezer Ziploc bag. I double bag it to keep out freezer burn and label it with the date so that I’ll use it within 3-4 months.

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Instant Pot Taco Chicken

An easy, flavorful taco chicken dish made in your Instant Pot in less than 20 minutes!

Servings: 8 servings

Ingredients

• 2 lb boneless, skinless chicken breasts, cut in half
• 1 (14 oz) can no-salt tomato sauce
• 2 tbsp. taco seasoning
• 1 (14 oz) can diced tomatoes
• 1 small can diced mild green chilis

Instructions

1. Pour 1 1/2 c. water in bottom of Instant Pot. Add trivet.

2. Rub chicken with taco seasoning.

3. Place chicken in a 7-inch round baking pan (make sure it's IP safe). Pour tomato sauce, tomatoes, and green chilis over top. 

4. Place baking pan on trivet. Put IP lid on, turn knob to seal and set to 'manual' for 10 minutes.

5. When timer goes off, let pressure release naturally for 8-10 minutes. Release remaining pressure, remove lid, and remove pan. Pour out about half the water in the bottom of the pan. 

6. Shred the chicken and dump chicken and sauce in bottom of IP with the remaining water. Mix together. Season with salt and pepper if needed. 

7. Use in your favorite dishes: chicken taco orzo soup, chicken taco rice bowls, chicken tacos, chicken enchiladas, chicken nachos, etc.