Creamy Instant Pot Chicken Tacos

These Creamy Instant Pot Chicken Tacos are juicy, creamy, and full of flavor. They are easy to make and are perfect for wrapping in a tortilla, putting in a bowl, or any other recipe using shredded chicken.

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Full Recipe Ingredients/Instructions are available in the 
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You can find important tips/tricks in the
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Nothing beats a quick weeknight meal and tacos win in our house for a fast dinner option. I use my Instant Pot to make this taco recipe as it’s hands-off for the most part. Plus the Instant Pot is awesome for making shredded chicken. 

My family thanks me everytime I make this recipe, but my kids love tacos. This happens to be one of their favorites and lucky for me, it’s so easy to make.

How to make Instant Pot Chicken Tacos

First, place 1/2 cup chicken broth, 1.5 pounds of boneless/skinless chicken breast, and 1.5 Tablespoons of taco seasoning in the Pressure Cooker insert. Lay 1 cup of salsa on top of the chicken breast, making sure the salsa is placed on top of your chicken. This order of placement is important to prevent a burn signal. 

Cover and cook on high pressure for 12 minutes. Once done, allow the pressure to naturally release for 10 minutes, then quick release any remaining pressure. Press “Cancel” on the Instant Pot.

**You’ll notice that the amount of liquid has increased after pressure cooking. That’s because the chicken has released some juices as it cooked. The amount of liquid released will depend on the chicken and the amount of liquid added, if any. The chicken in this photo is organic with no liquid added.**

Once done, remove chicken from the Instant Pot and place it in a separate bowl. Use two forks or a hand mixer to shred the chicken. Set aside.

Then press “Sauté” on the Instant Pot and bring the liquid to a boil. Allow the liquid to simmer until it’s reduced by half, this should take about 5 minutes. Add in chicken, 4 ounces of softened cream cheese, and 1/2 cup of Mexican Crema and stir until incorporated. Press “Cancel” on the Instant Pot and serve chicken on tortillas, in rice bowls, or lettuce wraps.

There you have it! Creamy Chicken Tacos that are perfect for taco night. 

Pro Tips:

• I like to use this homemade taco seasoning and this salsa recipe for this recipe. You can use these recipes or the store brands would work as well. 
• This recipe was made in a 6qt Instant Pot. Although the minimum liquid requirement on ta 6qt Instant Pot is 1 cup, I reduced the liquid to accommodate the fact that chicken breast and salsa both produce liquid. 
• How much liquid is released in the pressure cooking cycle will depend on your choice of chicken. Some chicken breast is injected with water solutions. I use organic no water added chicken for this recipe.  
• Mexican Crema can be found in most supermarkets. If you can’t find it, you can use sour cream or make your own with this Mexican Crema recipe. 

Looking for other Mexican inspired recipes? Try these out:

• Ground Turkey Tacos
• Air Fryer Fried Chicken Tacos
• Ninja Foodi Pork Carnitas

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5 from 2 votes

Creamy Instant Pot Chicken Tacos

These Creamy Instant Pot Chicken Tacos are juicy, creamy, and full of flavor. They are easy to make and are perfect for wrapping in a tortilla, putting in a bowl, or any other recipe using shredded chicken.

Course Main Course

Cuisine American

Keyword instant pot chicken tacos

Prep Time 5 minutes minutes

Cook Time 12 minutes minutes

All Other Recipe Time 20 minutes minutes

Total Time 37 minutes minutes

Servings 6 people

Calories 244kcal

Author Tanya

Cook ModePrevent your screen from going dark

Ingredients

• 1.5 lbs chicken breast boneless and skinless
• ½ cup chicken broth
• 1.5 Tablespoon taco seasoning
• 1 cup salsa
• 4 oz cream cheese softened
• ½ cup Mexican Crema

Instructions

• Place chicken broth, chicken, and taco seasoning in Instant Pot insert. Lay salsa on top of chicken breast.
• Cover and cook on high pressure for 12 minutes. Once done, allow pressure to naturally release for 10 minutes, then quick release any remaining pressure. Press “Cancel” on the Instant Pot.
• Once done, remove chicken from Instant Pot and place it in a separate bowl. Use fork or hand mixer to shred chicken. Set aside.
• Then press “Sauté” on the Instant Pot and bring the liquid to a boil. Allow the liquid to reduce until it’s reduced by half, about 5 minutes. Add in chicken, cream cheese, and crema and stir until incorporated. Press “Cancel” in the Instant Pot and serve chicken on tortillas, in rice bowls, or lettuce wraps.

Suggested Tools

6 Qt Pressure Cooker

Notes

• This recipe was made in a 6qt Instant Pot. Although the minimum liquid requirement on the pot is 1 cup, I reduced the liquid to accommodate the fact that chicken breast and salsa both produce liquid.
• How much liquid is released in the pressure cooking cycle will depend on your choice of chicken. Some chicken breast is injected with water solutions. I use organic no water added chicken for this recipe.

Nutrition

Calories: 244kcal | Carbohydrates: 5g | Protein: 27g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 104mg | Sodium: 701mg | Potassium: 585mg | Fiber: 1g | Sugar: 3g | Vitamin A: 643IU | Vitamin C: 4mg | Calcium: 69mg | Iron: 1mg

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