It’s Taco Tuesday! Let’s have Instant Pot Chicken Tacos and Easy Instant Pot Refried Beans!

That’s what you’ll hear in my house just about every single Tuesday night. Instant Pot Chicken Tacos are a huge hit. The thing I like best about them is that they don’t make as much of a mess as beef tacos do. There is no splattering or draining grease, and no little burned bits. Chicken Tacos are just about perfect.

Ingredients for Instant Pot Chicken Tacos:

4 boneless skinless chicken breasts
4 tbsp taco seasoning
1 cup water
taco shells or tortillas

Toppings:
cheese
lettuce
tomatoes
olives
onions
cilantro
sour cream

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Directions:

First, start by laying the chicken right in the bottom of the Instant Pot.

On top of that, add water and taco seasoning.

Cook for 20 minutes on the meat setting or high pressure.

Shred the meat with meat claws or two forks and return to the pot.

Serve on taco shells or tortillas with any toppings you like.

We like to have a taco bar, which is basically several bowls of toppings on the counter and everyone can pick what they like. For example, I don’t like olives, so I leave them out. My daughter loves them. The same goes for lettuce, salsa, guacamole, and sour cream. It’s just easier to let everyone get their own toppings than to try to serve them all up myself.

Sometimes I don’t serve Instant Pot Chicken tacos in taco shells at all – I just put it in a bowl and make a taco salad. Taco salad is great for a keto diet because you can really control what you’re eating.

The cool thing about taco toppings is that veggies go great on them so you can really make it friendly for most diets if you want to. There really are so many options. I listed a few standard toppings with the ingredients, but here are a few more examples:

• refried beans
• lettuce
• tomato
• onion
• bell peppers
• chili peppers
• gardiniera
• guacamole
• salsa
• taco sauce
• sour cream
• pineapple
• mango
• lime
• Greek yogurt

And that’s just the tip of the iceberg! There are so many things that you can top Instant Pot Chicken Tacos with, whether you are eating it in a bowl or on a shell. If you like soft shells, you may want to try Instant Pot Chicken Fajitas too!

How to toast a tortilla:

If you’ve got a gas stove, this is the best way to do it: Put the burner on low flame. Using tongs, flip the tortilla back and forth over the burner being careful not to burn yourself or anything else. Note: Try this at your own risk. If you’re confident in your skills, then great. Some of us are incredibly uncoordinated and prefer to use the microwave.

Microwave directions for tortillas:

Place a damp paper towel on a stack of tortillas. Microwave for about a minute, depending on the strength of your microwave and how many tortillas you are microwaving.

Don’t like that idea? Try this microwave tortilla warmer!

How to toast a taco shell:

Preheat oven to 250 degrees. Place the shells directly on the rack and let them toast until they are the color and crispness that you want.

Can I use homemade taco seasoning for Instant Pot Chicken Tacos?

You can! Honestly, I have never tried that myself, but this Taco seasoning recipe gets great reviews. If you want to take the easy way out, you can try Old El Paso taco seasoning. That’s what I use.

Pin Instant Pot Chicken Tacos For Later:

Other Instant Pot Recipes You May Like:

Instant Pot Apple Pie Rice Pudding
Instant Pot Chicken Bacon Corn Chowder
Instant Pot Chicken and Wild Rice Soup
Instant Pot Lemon Blueberry French Toast

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