![](https://images.squarespace-cdn.com/content/v1/644857b5e7870656fbdad0d9/16d33934-4f2d-463d-a8b4-e193cd366216/211129_Insta-Pot-Chicken-Tacos_372.jpg)
Instant Pot Chicken Tacos
Quick, easy, and delicious.
![Instant Pot Chicken Tacos Instant Pot Chicken Tacos](https://i.imgur.com/6i0x7zj.jpg)
Instant Pot Chicken Tacos
Yield: 6
Prep time: 20 MinCook time: 25 MinTotal time: 45 Min
Taco night just got even better (and quicker!) with the juiciest, most flavorful shredded salsa chicken!
Ingredients
For Serving
Instructions
- Set a 6-qt Instant Pot to the high sauté setting.
- Season chicken with 1 1/4 teaspoon salt and 3/4 teaspoon pepper. Heat canola oil; working in batches, add chicken and cook until golden brown, about 3-4 minutes per side; set aside.
- Add onion, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic, chipotle chili powder, cumin and oregano until fragrant, about 1 minute.
- Stir in salsa and beer, scraping any browned bits from the bottom of the pot.
- Return chicken to the pot and gently toss to combine.
- Select manual setting; adjust pressure to high, and set time for 8 minutes for chicken thighs or 13 minutes for chicken breasts. When finished cooking, quick-release pressure according to manufacturer’s directions.
- Remove chicken from the Instant Pot® and shred using two forks; season with salt and pepper, to taste, if needed.
- Serve immediately in tortillas with desired toppings.
Notes
*Chicken stock can be used for Mexican beer as a non-alcoholic substitute.