Instant Pot Chicken Tacos

Three chicken tacos are garnished with cilantro and greek yogurt.

5 from 3 votes

These Instant Pot Chicken Tacos are fresh, delicious, and so quick and easy to make! And thanks to a homemade taco seasoning, they are a low sodium, low calorie, gluten-free way to celebrate taco Tuesday.

Prep Time5

Cook Time15

Total Time30

Course: dinner

Cuisine: Mexican

Diet: Gluten Free

Servings: -8 servings

Calories: 146kcal

Author: Nancylynn

Ingredients

Chicken:

1-3 pounds chicken breast or tenderloins I prefer tenderloins
10 oz low sodium tomato sauce
1-2 tablespoons salt free taco seasoning
1/4 teaspoon Himalayan or Kosher salt you might need more if you use more meat, but start with less and add more after tasting
1/4 cup water or broth
Optional: squeeze of fresh lime
Favorite taco toppings: purple cabbage, greek yogurt, cheese, avocado, cilantro, fresh lime, fresh pico

Corn Tortillas:

Cooking Oil Spray
Corn tortillas
Himalayan or Kosher salt

Instructions

For the chicken:

Mix salt free taco seasoning, if you haven’t prepped it prior.
Add chicken to the instant pot inner liner and add in water.
Mix seasonings with the sauce and pour it over chicken.
Set instant pot for 15 minutes on manual, then do a 10 minute natural release before releasing the rest of the pressure. **If your chicken is a frozen block, set it for 20 minutes instead of 15.
Using two forks, shred your chicken. Taste and adjust seasoning, if desired. Optional, but recommended, squeeze in some fresh lime.
Enjoy in a salad or in a taco with your favorite toppings!

For the tortillas:

Spray olive oil spray into a cast iron or ceramic pan and set to medium high heat.
Add in 2-3 corn tortillas and sprinkle them with salt. Cook until the bottom begins to brown, then flip, browning the other side until your tortilla is golden, warmed, and pliable.

Slow Cooker

To make these in a slow cooker, mix chicken, sauce, and seasonings together and cook on high for 3-4 hours or on low for 5-6 hours or until the chicken is cooked through and shreds easily with a fork.

Video

Notes

21 Day Fix Containers: 3/4 cup of Taco Meat + 2 Corn Tortillas is 1 RED, 1 YELLOW, and 1/4 GREEN (Check your labels! Some of the Mission Brand Tortillas are 3 Tacos for 1 Yellow!)

WW: 0 points per serving for chicken; 1 point per serving for 2 thin style corn tortillas

Nutrition facts below include 1 pound chicken for 4 people, no toppings or tortillas.

To prep ahead: I love this recipe for meal prep, as it gets better as leftovers! Prep up to 4 days in advance. Also, even just prepping the taco seasoning in advance is a great time saver!

To store: Store this chicken taco meat in an airtight container in the refrigerator for up to 4 days.

To freeze: Making a double or triple batch of this chicken to freeze is an awesome idea. Freeze cooled chicken in Souper Cubes or another freezer safe container for up to 3 months.

To reheat: Reheat taco meat in a saucepan over low heat or in the microwave for 1-2 minutes, adding a little water if it seems dry.

Nutrition