This recipe for instant pot chicken tacos is one of my favorites especially for taco night. Whenever I make these tacos, I always have to cook another half serving because my kids are always asking for seconds—that’s how good they are. One reason why I love this recipe is that it only has 7 ingredients and they’re probably already sitting in your kitchen, and it takes less than half an hour to prepare. Such a fantastic recipe for a quick but quality lunch or dinner.

7-Ingredient Instant Pot Shredded Chicken Tacos

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Author: Anna - MissWish.com
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 6 1x

Scale

1 ½ pounds skinless boneless chicken breast

½ cup chipotles in adobo sauce

1 (14 oz) can crushed tomatoes

2 garlic cloves, minced

1 tsp dried oregano

1 tsp cumin powder

1 tsp onion powder

2 tsp sugar

3 tbsp oil

salt, black pepper to taste

Season the chicken with salt and black pepper to taste. Set aside.
Grease the Instant pot insert with nonstick cooking spray.
In a bowl combine the crushed tomatoes, chipotles in adobo sauce, dried oregano, cumin, onion powder, sugar and 1/3 cup of water.
Place the chicken in the Instant pot.
Pour the sauce over and toss to combine.
Close and seal the Instant pot.
Turn the venting knob to SEALING.
Press the PRESSURE COOK button and check to make sure the pressure level shows as “High” on the display.
Adjust the timer to 35 minutes.
When finished cooking, release pressure naturally according to manufacturer’s directions.
Open the lid and remove the chicken from the pot.
Shred the chicken with 2 forks.
Using an immersion blender, puree the sauce.
Season to taste with salt and black pepper.
Place the chicken in a single layer in a large baking dish.
Drizzle with olive oil and toss to coat.
Broil in the oven until golden brown.
Toss the chicken with sauce or serve the sauce on the side.
Serve with tacos and your favorite toppings.