Chicken tacos made in the Instant Pot are simple to make. I have the instant pot ‘ultra’ which has more buttons to explore and play around. Start gathering your spices and mix them in a bowl together. Here is a plate with all my spices. The tablespoon in the center is chili powder, the spice on top is ground sea salt, to the right is ground annatto which is optional. If you don’t have it, no worries, maybe add more chili powder. Annatto comes from the achiote seeds of a flower that gives the red coloring to a lot of Latin dishes. I have achiote paste and that can also work. It does gives a subtle peppery flavor to the chicken. The other spices on the bottom part of the dish from left to right is oregano, garlic powder and cumin.
Spices for chicken tacos: chili powder, ground sea salt, ground annatto, oregano, garlic powder, cumin. Also add fresh garlic cloves, one juicy lime and some cilantro. Combine everything together in a bowl until you get a rub.
Here you have the chicken breasts. Marinate your chicken for at least 30 minutes letting flavors sit for a while. Warm your instant pot and sauté your chicken with regular oil on high for five minutes on both sides.
If you don’t have an instant pot, you can use a regular pot with a lid. Of course, the timing will be longer. Cook the same way, brown the chicken first, then turn the heat to medium low and cook covered until your chicken is fork tender. A dutch oven with lid will work.
That’s it, close and lock the lid of the instant pot and select pressure cook on high for 18 to 20 minutes. Once the pot beeps that it’s done, it goes to the warm setting automatically. I gather the rest of the ingredients for tacos and when we are ready, release the pressure until the valve drops. Remove lid carefully and mix the chicken with the juices. Let me know how it goes.
Chicken breasts can be a little dry but when I cook chicken breasts in the instant pressure cooker it is juicy and tender, and super easy to shred for your taco nights.
- 2 lbs. chicken breasts
- 1 tbsp. chili powder
- 1 tsp. ground annatto
- 1 tsp. garlic powder
- 1 tsp. cumin
- 1 tsp. oregano
- 1 tsp. ground sea salt
- 1 fresh lime juice
- 2 cloves garlic, minced
- 1 bunch cilantro leaves, chopped
- 1 tbsp. canola oil
Combine all spices, lime juice, minced garlic, and cilantro in a bowl.
Rub chicken with the spice mixtures, mix well and let it marinate for 30 minutes in the refrigerator.
Turn the pressure cooker on and select sauté on high. Warm oil and sauté chicken on both sides for 5 minutes on each side. Close and lock the lid. Select to pressure cook on high for 18 minutes.
When pressure cooker beeps, let it set to warm to release the pressure naturally. Prepare your tacos ingredients. Release the pressure and when the valve drops open the lid carefully. Combine chicken with the juice and serve. Enjoy with delicious tortillas and all the fixings.