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Instant Pot Chicken Tacos

Instant Pot Chicken Tacos With Pineapple Salsa

  • Author: Jessie of
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 4 1x
  • Category: Main
  • Method: Instant Pot
  • Cuisine: Tex Mex


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.



2 large chicken breasts

1 cup bbq sauce

3/4 cup water

1 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon cornstarch mixed with 1 tablespoon water

4 large flour tortillas

Pineapple Slaw/Salsa

1 cup diced fresh pineapple

1 jalapeño, thinly sliced

1/4 cup minced white onion

1/4 cup torn cilantro leaves

1/4 cup quartered cherry tomatoes


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


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


  • Serving Size: 1 tortilla
  • Calories: 395
  • Sugar: 28.8 g
  • Sodium: 1654.4 mg
  • Fat: 5.8 g
  • Saturated Fat: 1.1 g
  • Carbohydrates: 45.2 g
  • Fiber: 1.7 g
  • Protein: 38.7 g
  • Cholesterol: 118.9 mg