
Try these easy Instant Pot Chicken Tacos for your next Taco Tuesday! Quick-cooking shredded chicken, flavored with classic Mexican spices and stuffed into warmed corn tortillas to make super tasty carnitas tacos. Top with freshly diced onions, chopped cilantro, sour cream or Mexican crema, and serve with lime wedges. Perfect!
Start out by adding the chicken thighs to a bowl or large resealable bag and pour in the olive oil, vinegar, lime juice, chili powder, smoked paprika, onion powder, cumin, garlic powder, coarse ground black pepper, and salt. Refrigerate the chicken for 30 minutes. When ready to cook, add the chicken along with its marinade and the broth to the Instant Pot and then set the Instant Pot to do its thing. The chicken only takes about fifteen minutes to cook. Once that is done, release the pressure, transfer the chicken to a plate and shred it. To build the tacos, layer the chicken and lots of toppings in warm tortillas. Enjoy!
To make the Instant Pot Chicken Tacos, you will need the following ingredients:
To a medium bowl or a gallon-size resealable bag, add 4 tablespoons olive oil, 2 teaspoons white wine vinegar, 2 teaspoons chili powder, 2 teaspoons ancho chili powder, 1 ½ teaspoons kosher salt, 1 teaspoon onion powder, 1 teaspoon garlic powder, ½ teaspoon ground cumin, ½ teaspoon smoked paprika, ½ teaspoon coarse ground black pepper, 4 tablespoons lime juice, and 2 pounds boneless skinless chicken thighs. Mix together until the chicken is evenly coated. Refrigerate for 30 minutes.
These Instant Pot Chicken Tacos make for an easy weeknight dinner that all will love. Loaded with bright flavors, these tacos are filled with juicy chicken and delicious toppings. Give this recipe a try, and please come back to leave a comment below with your thoughts.