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Home » Instant Pot Recipes » Chicken

Instant Pot BBQ Chicken Tacos With Pineapple Salsa

Published: Jan 2, 2019 · Modified: Jan 10, 2024 by Irena Macri · This post may contain affiliate links · Leave a Comment

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Tacos night, anyone? These Instant Pot BBQ chicken tacos are both healthy and delicious. Made with shredded, saucy BBQ meat and topped with zesty and sweet pineapple salsa for that unforgettable tropical twist. This is a guest recipe from Jessie Van Slyke of Kitschen Cat.


Instant Pot Chicken Tacos

We’re big fans of this guest recipe from Jessie because you can make the shredded chicken ahead of time and enjoy it in tacos or as a filling in a lunch sandwich or a wrap, or even in a salad. Make sure to check out Jessie blog Kitschen Cat when you get a chance, as she has a lot of great Instant Pot recipes. We are loving her pressure cooker sausage and egg breakfast tacos right now.

How To Make Instant Pot Chicken Tacos

Guys, this is seriously the easiest recipe ever! Making chicken tacos in Instant Pot is eas simple as adding the meat (in this case whole chicken breasts), some seasoning (you can start with salt and pepper but why not add some cumin, paprika and coriander seed or a premixed Mexican blend), and water. You can then choose to add a cup of barbecue sauce, salsa sauce or simple marinara sauce.

Pop the lid on top, set the Instant Pot to cook (see full instructions below) and relax or use that time to make your favorite sides (such as the pineapple salsa).

Once the coked, quick release and shred the breasts with two forks or an electric whisk (did you know that trick?). This method of cooking the chicken together with the sauce and seasoning results in the most delicious, saucy shredded meat ever! Here is the version Jess made.

BBQ Instant Pot Chicken Tacos With Pineapple Salsa

Fresh or Frozen Chicken For Tacos?

Jessie originally used 2 frozen chicken breasts, which required 22 minutes under HIGH pressure but the recipe below is for regular, thawed chicken. While the chicken is cooking, prepare the pineapple salsa or one of the suggested sides below.

By the way, you can freeze the finished BBQ chicken for up to 3 months too. Defrost in the fridge overnight and reheat before using. 

Learn how to cook different types of Instant Pot frozen chicken here. 

Chicken Tacos Salsas & Fillings

Chicken tacos toppings and salsas

While the BBQ chicken meat is delicious as it is, the tacos need a little something to complete and elevate them. In Jess's recipe, she used a super simple pineapple salsa made with some green chili, onion and cilantro. It's fresh and zesty and compliments our sweet, saucy chicken.

Here are a few other toppings you can try: freshly made guacamole or chopped avocado, fresh pico de gallo salsa, freshly shredded cabbage slaw or just some cabbage, regular tomato salsa, mango salsa, pickled red onions, crumbled or grated cheese, sliced radish, halved cherry tomatoes, Mexican rice or yellow rice, shredded cos or iceberg lettuce.

We hope you enjoy these very easy Instant Pot chicken tacos with whichever toppings and salsas you choose.

More Mexican-Inspired Recipes

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Full Recipe

Find the full list of ingredients, instructions, and a nutritional breakdown below. If you have questions or cook this recipe, please let us know in the comments, and make sure to rate this recipe so it’s easy for others to find.

Instant Pot Chicken Tacos

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Instant Pot Chicken Tacos With Pineapple Salsa

Super easy BBQ Instant Pot chicken Tacos with pineapple salsa are zesty, spicy, sweet, and festive. Chicken is shredded and smothered in your favourite barbecue sauce.
Print Recipe Pin Recipe
Prep Time5 minutes mins
Cook Time30 minutes mins
Total Time35 minutes mins
Servings: 4 servings
Calories: 379kcal

Ingredients

  • 2 large chicken breasts
  • 1 cup barbecue sauce
  • ¾ cup water
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon cornstarch mixed with 1 tablespoon water
  • 4 large flour tortillas

Pineapple Slaw/Salsa

  • 1 cup pineapple fresh, diced
  • 1 jalapeño thinly sliced
  • ¼ cup white onion minced
  • ¼ cup torn cilantro leaves
  • ¼ cup cherry tomatoes quartered

Instructions

  • Whisk together water, barbecue sauce, salt, and pepper in pressure cooker then add whole chicken breasts.
  • Lock lid and set to high pressure for 15 minutes.
  • When time is up, let pressure naturally release for 10 minutes, then release all remaining pressure.
  • Remove chicken from pot and shred using two forks.
  • Turn pressure cooker onto sauté setting and add cornstarch mixture, whisking until sauce thickens.
  • Add chicken back to pressure cooker and heat through.
  • To make slaw, toss together all ingredients.
  • To assemble tacos, pile BBQ chicken onto a tortilla then top with pineapple slaw. Repeat with remaining chicken and slaw.

Notes

For a slightly healthier version, use a sugar-free or reduced-sugar BBQ sauce.

Nutrition

Calories: 379kcal | Carbohydrates: 53g | Protein: 28g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 1737mg | Potassium: 712mg | Fiber: 3g | Sugar: 30g | Vitamin A: 329IU | Vitamin C: 25mg | Calcium: 85mg | Iron: 2mg
CourseMain
CuisineTex Mex
KeywordBarbecue, Chicken Recipes, Dinner Recipes, Healthy, Pineapple, Tacos
Made this recipe?Mention @instantpoteats or tag #instantpoteats!

SAVE BBQ CHICKEN TACOS TO PINTEREST

Instant Pot BBQ Chicken Tacos

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