clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Easy Chicken Tacos With Salsa Verde Instant Pot

Easy Instant Pot Chicken Tacos (5-Ingredients)

  • Author: Instant Pot Eats
  • Prep Time: 10 minutes
  • Cook Time: 22 minutes
  • Total Time: 30 minutes
  • Yield: 10-12 tacos 1x
  • Category: Main
  • Method: Instant Pot
  • Cuisine: Tex Mex


Learn how to make quick and easy Instant Pot chicken tacos with avocado and salsa verde. This 5-ingredient recipe is perfect for speedy dinners, when on the budget, while travelling with your Instant Pot or making a last-minute meal for friends.



23 medium chicken breasts, cut into 1– to 2-inch pieces
23 tablespoons favourite taco spice mix
1/2 tsp salt
1 cup water

A jar of salsa verde
1 avocado
1012 tortillas
Optional: fresh cilantro and lime


The recipe works with either 2 or 3 chicken breasts using the same amount of water. Adjust the taco spice amount based on the chicken, 1 tablespoon per chicken breast. 

  1. Prep. Cut chicken into 1 to 2-inch pieces. Mix the chicken in the taco spice mix.
  2. Add ingredients. Add the seasoned chicken, a cup of water and half a teaspoon of salt to the Instant Pot and stir through.
  3. Set & cook. Secure and lock the lid; make sure the pressure handle is pointing to Sealing. Select Manual/Pressure Cook and adjust the timer to 10 minutes on HIGH pressure. After a few seconds, the ON sign will come on, indicating the pressure is building (you might also hear 3 beeps on some models); pressurizing will take about 7 minutes, and then the 5-minute timer will begin.
  4. Once the timer is done, allow the pressure to release naturally for 5 minutes and after, manually let off the remaining steam (quick release).
  5. Prepare other ingredients. In a hot frying pan or the oven, toast tortillas until slightly puffed up and golden brown. Stor warm tortillas under a towel. Slice avocado and prepare the salsa verde for the table.
  6. Finish the chicken. Open the lid. Remove the chicken pieces to a bowl and shred them into strips using a knife and fork; you can also dice the meat. Scoop a couple of tablespoons of the cooking broth over the shredded chicken.
  7. Build your tacos!


Pressurizing time: 7 minutes | Cooking under pressure: 10 minutes (on HIGH) | Release: 5 minutes NPR + Quick Release  Total cooking time: 22 minutes

CHICKEN: you can also use 4 x skinless chicken thighs in this recipe.

ADDITIONAL TOPPINGS: fresh cilantro, grated cheese if you like, diced pineapple works well here as well. 


  • Serving Size: 1 taco with chicken, avocado + 1 tbsp salsa verde
  • Calories: 217
  • Sugar: 1.7 g
  • Sodium: 493.2 mg
  • Fat: 7.5 g
  • Saturated Fat: 2.6 g
  • Carbohydrates: 21.3 g
  • Protein: 15.7 g
  • Cholesterol: 36.5 mg

Keywords: Instant Pot, Pressure Cooker, Chicken, Tacos, Salsa Verde, Dinner, Easy, Quick