Grammy's Kitchen · Chicken Tacos · Instant Pot Chicken Tacos (Pressure Cooker)
One of 96 chicken tacos recipes we measured
692 cooks on www.spendwithpennies.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 96.
| this recipe | typical | |
|---|---|---|
| fat | 0% | 1% |
| protein add | 100% | 100% |
| aromatics | 0% | 1% |
| vegetables and beans | 0% | 2% |
| liquid | 1% | 0% |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 5400 g | 3 boneless skinless chicken breasts (fresh or frozen) |
| 28 g | 1 ounce taco seasoning (1 packet, or 2 tablespoons homemade taco seasoning) |
| 80 g | 1/3 cup chicken broth |
| 1 cup salsa | |
| 12 taco shells (or small flour or corn tortillas) | |
| toppings as desired (see notes) |
Method: 4 steps, published by www.spendwithpennies.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Delicious and extremely easy!! Worked just as well with chicken thighs (did a 1:1 substitute) and our instant pot doesn’t have a poultry setting so we pressure cooked on high for the same amount of time and it was perfect. Paired it with some cilantro lime” — a cook, 5.0★
“Truly the best party food and this recipe nails it. I prefer 12 min pressure / 8-10 min natural release. The chicken holds up well and shreds a bit easier. Always with "street" size tortillas, fresh pico, sour cream, and fresh sliced jalapenos.” — a cook, 5.0★