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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
  • 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
  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.