Instant Pot Chicken Tacos
These Instant Pot Chicken Tacos are a healthy and easy meal prep recipe made with shredded chicken and all of your favourite taco toppings.
Servings: 4 servings
Calories: 434kcal
Ingredients
- 1 tbsp olive oil
- 3 chicken breasts
- 1 (500mL) container salsa (ideally fresh salsa but jarred will work)
- 2 cloves garlic, minced
- 1 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp each salt and pepper
To serve
- Corn tortillas
- Avocado
- Pico de gallo
- Lettuce
- Cilantro
- Red onion
- Shredded cheese
Instructions
- Add all ingredients for chicken in the order listed to Instant Pot. Place lid on Instant Pot and make sure valve is set to seal.
- Press the pressure cook button and set to high, then cook for 5 minutes. Meanwhile, prepare toppings for tacos. Instant Pot will take about 10-15 minutes to come to pressure then pressure cook the 5 minutes.
- Do a quick release of the pressure on the Instant Pot by flicking the switch at the top with a spoon. Open the lid when pressure gauge has dropped and the lid opens easily.
- Shred chicken, then serve in corn tortillas or atop lettuce in meal prep bowls with toppings of choice. Enjoy!
Video
Notes
Repurpose the shredded chicken to make taco salad, wraps or chili.
Store the leftovers separately in the fridge for 3-5 days. Sprinkle some water over top of the chicken then microwave for 1-2 minutes.
Freeze the shredded chicken for up to 3 months. Defrost in the fridge overnight then reheat and serve with fresh toppings.
Nutrition
Calories: 434kcal | Carbohydrates: 32g | Protein: 31g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 77mg | Sodium: 771mg | Potassium: 689mg | Fiber: 8g | Sugar: 6g | Vitamin A: 400IU | Vitamin C: 14mg | Calcium: 90mg | Iron: 2.2mg