Instant Pot Chicken Tacos Recipe in 35 Minutes
Restaurant-quality chicken tacos made in 35 minutes using an Instant Pot. Tender thighs, smoky seasonings, and customizable ingredients ensure a quick, flavorful meal adaptable to low-carb or gluten-free diets.
- Prep Time: 10
- Cook Time: 25
- Total Time: 35
- Yield: 12 tacos 1x
- Category: dinner
- Method: Pressure Cooking
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Chicken Thighs (boneless, skinless) 1.5 lbs
Olive Oil 2 tbsp
Corn Tortillas 12 pieces
Taco Seasoning 2 tbsp
Diced Onions 1/2 cup
Diced Green Bell Pepper 1/2 cup
Diced Tomatoes 1 cup
Instructions
Deactivate Instant Pot and add olive oil to inner pot
Sear chicken thighs on both sides using sauté function (3-5 minutes per side)
Remove chicken and set aside
Select ‘Pressure Cook’ with high pressure setting
Add onions, bell pepper, and tomatoes to pot
Stir in taco seasoning and 1 cup water
Replace chicken thighs and secure lid
Set timer for 10 minutes
After cooking completes, immediately turn valve to vent steam
Remove chicken and let rest 5 minutes
Chop chicken and season cooked vegetables
Warm tortillas using sauté function or microwave
Notes
Test vegetable mixture for seasoning balance
Use whole wheat or gluten-free tortillas for dietary needs
Substitute poblano peppers for a smokier flavor
Reduce tomatoes for a lower-carb option
Nutrition
- Serving Size: 1 taco
- Calories: 240
- Sugar: 5g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 5g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 50mg