Instant Pot Taco Chicken

I have to admit…this is my first chicken recipe for the instant pot.  I have been too scared to try it.  I don’t know why beef scares me way less than chicken in this thing. But good news! If you are scared to try it also, take it from me.  It is SO easy.  What would take hours in a crockpot took me 45 minutes start to finish with just as tender chicken that shredded as I took it out of the Instant Pot.  So, thank me later.  The thing about this recipe is it can go on anything.  Literally.  Tacos. Burritos. Nachos (that’s what we had them on). Taquitos.  Salad. Seriously.  Anything!  Enjoy!

Instant Pot Taco Chicken
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  1. 2 lbs. boneless skinless chicken breasts
  2. 1/2 c. Italian dressing
  3. 1 packet ranch dressing seasoning
  4. 1/2 c. water
  5. 1 1/2 tsp chili powder
  6. 1 1/2 tsp. cumin
  7. 1 tsp coriander
  8. 3 whole garlic cloves
  9. 1 tsp onion powder
  1. Place all ingredients in the Instant Pot.
  2. Place on High pressure for 20 minutes if the chicken is thawed out OR 25 if the chicken is frozen.
  3. Once it is done, let it natural release for 10 minutes and then quick release the rest.
  4. Shred chicken with a fork or in a mixer.
  5. Serve with anything. Tacos, burritos, nachos, enchiladas, taquitos, salad...
  1. The whole garlic clove in the pressure cooker gets soft and pliable. I shredded my chicken with the garlic cloves in a kitchen aid mixer and it turned out great. The garlic gets kind of mushy so it shreds easily into it.
Adapted from Our Best Bites
Adapted from Our Best Bites
Val's Recipe Box

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