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.
Servings 6 people
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.
- 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.
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