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instant pot chicken tacos
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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 Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Dinner
Cuisine: Mexican
Keyword: Budget-Friendly, Gluten-Free, Instant Pot, Keto, Kid-Friendly, Low-Carb, Quick and Easy
Servings: 6 people
Calories: 143kcal
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!


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
SmartPoints (Freestyle): 3