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

Cook Time 12

All Other Recipe Time 20

Total Time 37

Servings people

Calories 244kcal

Author Tanya

Equipment

6 Qt Pressure Cooker

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.

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