Need an easy dinner everyone will love? These Instant Pot Chicken Tacos come together with simple ingredients and bold flavor, making them perfect for busy weeknights. Don’t have an Instant Pot? I’ve included easy stovetop instructions too.
These Easy Instant Pot Chicken Tacos have become one of my favorite ways to make shredded chicken for taco night. Fresh orange juice, chipotle peppers in adobo, garlic, Worcestershire sauce, and spices create a flavorful cooking liquid that keeps the chicken tender and juicy. Once it’s shredded, the sauce is reduced and stirred back into the meat so every bite is packed with smoky, citrusy flavor. Whether you use the Instant Pot or stovetop, this recipe is simple enough for weeknights but delicious enough to serve to guests.
Why You’ll Love This Recipe
These flavorful shredded chicken tacos are easy enough for busy weeknights but delicious enough to serve family and friends. Here’s why they’ll earn a regular spot in your dinner rotation.
- Easy weeknight dinner that’s mostly hands-off.
- Includes both Instant Pot and stovetop instructions.
- Tender, juicy shredded chicken every time.
- Fresh orange juice and chipotle peppers create incredible flavor.
- Perfect for tacos, burrito bowls, nachos, quesadillas, or salads.
- Leftovers freeze beautifully.
The sauce that’s created for this recipe is so good, I can’t expound enough. I actually double it sometimes just to have more for pouring over the shredded chicken. Excellent in the tacos or on top of a salad or over rice.
Recipe Tips
- Let the chicken rest for a few minutes before shredding.
- Reduce the cooking liquid so the flavor concentrates.
- Toss the shredded chicken back into the reduced sauce.
- Adjust the amount of chipotle peppers for more or less heat.
- Chicken thighs work well if you prefer darker meat.
Favorite Taco Toppings
Serve these chicken tacos with any of your favorite toppings.
- Cotija cheese
- Shredded Monterey Jack
- Pickled red onions
- Avocado
- Pico de gallo
- Salsa verde
- Fresh cilantro
- Sour cream
- Lime wedges
- Shredded lettuce
- Jalapeños
What to Serve with Chicken Tacos
These tacos pair well with all your favorite Mexican-inspired side dishes. Try serving them with Mexican rice, black beans, jicama slaw, elote-style corn, tortilla chips and salsa, guacamole, or a fresh salad for a complete meal.
I’ve made these tacos many times over and they’re so flavorful that serving the chicken in flour tortilla wraps is often enough, but they’re also a hearty meal served with a full-on taco bar of condiments and veggies.
A full feast of Easy Chicken Tacos, Classic Mexican Rice, Jicama Slaw, and Pickled Red Onions is about to become my go-to meal for family get-togethers, as well as something to take to a friend or neighbor in need. Because the Easy Chicken Tacos, apart from being what the name claims, are fresh, surprising, and not like any other taco dish you’re used to. Leftovers are fantastic especially when you double the sauce so the chicken can continue to marinate in the juices in the fridge. In fact, feel free to make a day ahead of time. I hope you enjoy this recipe and if you make it, be sure to let me know what you think!
Storage and Freezing
These tacos are excellent for meal prep because the shredded chicken stores and reheats beautifully.
- Refrigerate up to 4 days.
- Freeze up to 3 months.
- Reheat gently with a splash of the cooking juices or chicken broth.
Frequently Asked Questions
Can I make these chicken tacos on the stovetop?
Yes. Full stovetop instructions are included in the recipe, making this an easy option even if you don’t own an Instant Pot.
Can I use chicken thighs instead of breasts?
Absolutely. Boneless, skinless chicken thighs stay especially juicy and work beautifully in this recipe.
Are these tacos spicy?
They have a mild smoky heat from the chipotle peppers. Use fewer peppers for a milder version or add extra for more spice.
Can I freeze the shredded chicken?
Yes. Freeze it in an airtight container with a little of the cooking liquid for up to three months.
What else can I make with this chicken?
Use it for burritos, quesadillas, taco salads, rice bowls, enchiladas, nachos, or stuffed baked potatoes.
Whether it’s Taco Tuesday or just a busy weeknight, these Easy Instant Pot Chicken Tacos are one of those recipes that never disappoints. The chicken is flavorful, juicy, and incredibly versatile, making leftovers just as delicious the next day. Keep this recipe in your dinner rotation and you’ll always have an easy meal everyone looks forward to.
Easy Instant Pot Chicken Tacos with Stovetop Instructions
Ingredients
- 3 Tablespoons unsalted butter
- 4 cloves garlic minced
- 2 tsps minced chipotle chiles in adobo sauce
- ½ cup fresh squeezed orange juice or undiluted frozen concentrate
- 1 Tbsp Worcestershire sauce
- 4 chicken breasts, boneless, skinless (1 ½ pounds)
- ¾ cup fresh cilantro leaves
- 1 tsp yellow mustard
- Salt and pepper
- 12 flour tortillas (6-inch)
Instructions
For the Instant Pot or pressure cooker (see note #4 below):
- Select Sauté function and melt butter, add garlic cloves and chipotle. Cook until fragrant, about 30 seconds. Stir in orange juice (see note#1), and Worcestershire sauce. Once mixture starts boiling, add chicken breasts in a single layer. Turn the chicken over once, this will distribute the sauce mixture and garlic over the top of the chicken. Or spoon a little on top. Turn the Instant Pot off (cancel).3 Tablespoons unsalted butter, 4 cloves garlic, 2 tsps minced chipotle chiles in adobo sauce, ½ cup fresh squeezed orange juice, 1 Tbsp Worcestershire sauce, 4 chicken breasts,
- Place the lid on Instant Pot/pressure cooker. Turn vent to Sealed position, select Manual and 8 minutes cooking time. Once the cooking is finished, release the steam with Vent immediately. After steam has released completely, remove the lid and remove chicken to a cutting board. Using two forks (or your hands if the chicken is not hot), shred the chicken and set aside for a few minutes.
- Turn the Sauté function back on the Instant Pot/pressure cooker, add ½ cup of the cilantro to the liquid in the pot and allow everything to boil and reduce and thicken slightly, adding in 1 teaspoon mustard right at the end. Add the chicken back into the pot with the remaining ¼ cup cilantro and toss until well combined. Season with salt and pepper. Serve with tortillas.¾ cup fresh cilantro leaves, 1 tsp yellow mustard, Salt and pepper, 12 flour tortillas
For Stove Top:
- Melt butter in a 12-inch skillet over medium-high heat. Add minced garlic, chipotle and cook until fragrant, about 30 seconds. Stir in ½ cup orange juice, Worcestershire, and ½ cup cilantro and bring to boil. Add chicken and simmer, covered, over medium-low heat until meat registers 160 degrees, 10 to 15 minutes, flipping chicken halfway through cooking. Transfer to plate and tent with foil.3 Tablespoons unsalted butter, 4 cloves garlic, 2 tsps minced chipotle chiles in adobo sauce, ½ cup fresh squeezed orange juice, 1 Tbsp Worcestershire sauce, 4 chicken breasts,
- Increase heat to medium-high and cook until liquid is reduced to ¼ cup, about 5 minutes. Off heat, whisk in 1 teaspoon mustard. Using 2 forks, shred chicken into bite-sized pieces and return to skillet. Add remaining cilantro to skillet and toss until well combined. Season with salt and pepper. Serve with tortillas.¾ cup fresh cilantro leaves, 1 tsp yellow mustard, Salt and pepper, 12 flour tortillas
Equipment
Notes
- Fresh squeezed orange juice or orange concentrate provides more orange flavor and intensity to the recipe. Bottled orange juice is still great if that's what you have on hand, just with a milder result.
- I frequently double the garlic, chipotle, orange juice, and Worcestershire because the sauce in the recipe is so flavorful. Everyone loves it and comments on how it makes the tacos.
- The chicken tacos are perfect alone in flour tortillas. We also add onions, cotija cheese, grape tomatoes, and lettuce for a "fuller" meal.
- Some of you may be concerned about the small quantity of liquid used in the Instant Pot for this recipe. I've made it a few times in my 6 quart Instant Pot with complete success. I cannot speak to the success of a larger pot or other brand of pressure cooker. If you're concerned, there is no harm in increasing the orange juice, Worcestershire sauce, chipotle peppers and garlic even further.
May I substitute olive oil for the butter?
Hi Patty, olive oil can be used in this recipe in place of the butter.
I LOVED this chicken and my family did too. I still have a few cups of it leftover and wonderif this would be good in an enchilada….
You did it again Sally, These were amazing! so easy to make and perfect for a quick meal. served our with Spanish rice. Delicious!
Yummy, easy recipe! We all loved it. I followed the directions except I didn’t have fresh garlic so I used garlic powder instead of cloves. I will definitely use this recipe again! Great with avocado, cilantro, and onion.
Super easy in the insta pot and VERY tasty! Wasn’t sure about the orange juice, but we loved the flavor!
Right?! The orange juice does have a lot of people scratching their head but it makes the recipe. Thanks for commenting, Ashley!
I added 1 tsp of cumin but beyond that I followed the recipe exact and it was amazing!! I ate mine over shredded cabbage for a super healthy and tasty Baja bowl. Squeezed some extra lime over the top and was in heaven. Wonderful recipe Sally, thank you!
This recipe is absolutely delicious! I used all boneless chicken breasts and followed directions exactly. The flavor was amazing and chicken was moist and tender. Looking forward to leftovers tomorrow.
We’ve made this 2 times over the past 10 days, and it’s amazing!! I love how easy it is and very flavorful.
Can you do this recipe in a slow cooker??
I made these last night in the Instant Pot. I sautéed some red pepper and onion first and then placed the chicken on top and It was so delicious! Having the video to go back and refer to also helped as I’m still trying to figure out my isnta pot lol. Thanks Sally!
Mary, I love this! Thanks for taking the time to comment and I love your additions. Welcome to life-changing Instant Pot cooking!
Love, love this chicken! It’s easy and SO good. Highly recommend!