Instant Pot 5-Ingredient Chicken Tacos

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Saucy and succulent, this easy 5-ingredient recipe is sure to please the whole family!

instant pot chicken tacos

Make the most of your Instant Pot with flavorful recipes such as this easy, 5-ingredient Chicken Taco recipe! It’s just as easy as it sounds, but even more delicious. This simple recipe calls for boneless chicken breasts and various types of seasonings, including chili powder and balsamic vinegar. But what gives the recipe its Mexican flair is the chunky salsa. Once you’ve put all the ingredients into your Instant Pot, in under half an hour, you will have savory, satisfying Mexican chicken. Once it’s done, all you have to do is prep the tacos with tortillas of your choice.

This is a great meal for those long days at work or busy evenings with the kids. With delicious, fresh ingredients and easy clean up, you can’t go wrong! You can have a full-fledged meal in such a short time and satisfy the entire family’s Mexican craving.

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Instant Pot 5-Ingredient Chicken Tacos

This Chicken Taco recipe is an easy way to eat healthy and delicious food with little effort.
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Yield 6 people
Serving Size 0.25 cup
Course Dinner
Cuisine Mexican
Author SkinnyMs.


  • 18 to 24 ounces boneless and skinless chicken breasts if using frozen thaw before using
  • 14 to 16 ounces chunky salsa jar, no sugar added
  • 1/4 cup dark balsamic vinegar
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin


  • Place all ingredients into Instant Pot and close the lid, ensuring the vent is positioned to "sealed"
  • Press the "poultry" button and adjust the pressure to high using the "adjust" button. Set the timer for 25 minutes. In a few seconds, the Instant Pot will being to preheat and will begin the cooking process after.
  • When the 25 minutes are up, wait 5 minutes and then carefully vent the Instant Pot and remove lid. Remove chicken and shred the breasts using a fork. Return to the Instant Pot and stir until chicken is coated in the sauce.
  • Serve on corn or whole wheat four tortillas with your favorite taco toppings!

Nutrition Information

Serving: 0.25cup | Calories: 143kcal | Carbohydrates: 8g | Protein: 21g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 62mg | Sodium: 619mg | Fiber: 2g | Sugar: 5g |
SmartPoints (Freestyle): 3
Keywords Budget-Friendly, Gluten-Free, Instant Pot, Keto, Kid-Friendly, Low-Carb, Quick and Easy

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    1. Hi Barbara! We actually have a Crockpot recipe for a balsamic chicken that’s very close to this one! It’s called “Crock Pot 3-Ingredient Balsamic Chicken“. Just add the spices listed in the Instant Pot recipe! I’ve personally made the Crock Pot recipe for tacos and it’s delicious! I prefer to add the spices listed in the Instant Pot version.

  1. Tried the 5 Ingredient in the crock pot and worked out well. My question: why the difference between amounts and points when using same ingredients? Crock pot = 1.5 cups for 4 points and Instant Pot is 3 points for 1/4 cup?

    1. Barbara, You’ll have be more specific. Are you referring to one of our crock pot chicken taco recipes for comparison?

    1. Hi Rachael, if you don’t have a poultry button, you can use the manual button with high pressure. Use the same amount of time.

  2. can’t wait to try this recipe. I’m fairly new to indtant pot life.. but this sounds delicious and easy

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