- 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 Cuminground
- ½ tsp Smoked Paprika
- ½ tsp Black peppercoarse ground
- 2 Limejuiced, about 4 tbsp
- 2 lbs Chicken thighsboneless skinless
- ¼ cup Chicken broth
- Tortillaswarm, corn or flour
- Sour cream
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:
Steps to make Instant Pot Chicken Tacos
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.
Coat chicken with juices
So easy and delicious! Thanks for sharing the recipe!
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