Instant Pot Chicken Tacos

super tasty carnitas tacos
Super tasty carnitas tacos
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For tacos:
4 tbsp Olive oil
2 tsp White wine vinegar
2 tsp Chili powder
2 tsp Ancho chili powder
1 ½ tsp Kosher Salt
1 tsp Onion powder
1 tsp Garlic powder
½ tsp Cumin ground
½ tsp Smoked Paprika
½ tsp Black pepper coarse ground
2 Lime juiced, about 4 tbsp
2 lbs Chicken thighs boneless skinless
¼ cup Chicken broth
For serving:
Tortillas warm, corn or flour
Onion diced
Cilantro chopped
Sour cream
Lime wedges

Nutritional information

  • For tacos:

  • For serving:

Instant Pot Chicken Tacos


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:

Ingridiens for Instant Pot Chicken Tacos

Steps to make Instant Pot Chicken Tacos


Marinate chicken


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.


Cook chicken


When ready to cook, add the chicken along with its marinade and ¼ cup chicken broth to the Instant Pot. Cover, seal, and cook on high pressure for 15 minutes. Manually release the pressure.


Shred chicken


Transfer the cooked chicken to a plate and use two forks to shred it.


Coat chicken with juices


Return the shredded chicken back to the Instant Pot and toss to coat with juices.



Layer the chicken and desired toppings in warm tortillas and serve.

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.

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.

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Total Reviews: 1

So easy and delicious! Thanks for sharing the recipe!

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