These Instant Pot Chicken Tacos are quick and easy to make. Plus, they’re sooo colorful you won't be able to stop taking photos!
If you’re a taco fan, then you’ve come to the right place! Every taco lover is sure to be thrilled with these Instant Pot Chicken Tacos with mango salsa.
Why This Recipe Works
With so many chicken taco recipes out there, it’s hard to choose. This Instant Pot Chicken Tacos recipe is unique because it’s flavored with sriracha and honey for this amazing sweet and spicy combo that’s an interesting twist from your typical taco seasoning.
The tacos are then topped with an easy homemade mango salsa. The mango compliments the sweetness of the honey marinade. And there’s also avocado in the salsa, which adds a nice creamy contrast.
The best part is, using your Instant Pot to make tacos will have them ready in no time. The chicken cooks in just 10 minutes and comes out perfectly cooked every time.
Chicken – this recipe calls for boneless chicken breast, which I prefer here. You could use chicken thighs as well.
Sriracha – while you can use any type of hot sauce here, I like sriracha for the way it pairs with the honey and mango salsa.
Tortillas – I'd suggest using corn tortillas. I admit you won't find them as easily at your grocery stores as the flour ones but believe me the taste is gonna be worth it in the end as well as are lower in calories so it is a win-win situation.
Mango – if mangoes aren’t in season, you can use canned or frozen mango or peaches.
Cherry tomatoes – you can also use a regular tomato, diced into small pieces.
Cilantro – using fresh cilantro makes the salsa! It adds brightness and freshness. Do not substitute dried herbs here.
Lemon juice – you can also substitute lime juice.
How to Make
Take 2 chicken breasts and add them to the pot.
Add 2 cups of water.
Add 1 teaspoon of salt.
Set the pot to Manual High Pressure for 10 minutes. Do a quick pressure release.
Take 1 cup of cherry tomatoes and slice them.
Take ½ onion and chop it into small pieces.
Take a mango and cut it into cubes.
Take one avocado and dice it.
Take ANOTHER bowl, and add the mango, onion, cherry tomatoes, and avocado into it.
Take 2 tablespoon of lemon juice, and add into the bowl.
Add ½ teaspoon of salt into the bowl and mix well.
Take ⅓ cup of Cilantro and mix with all the other ingredients in the bowl.
Take the cooked chicken breasts and shred them finely.
Add 3 tablespoon of Sriracha to the shredded chicken.
Add 2 tablespoon of honey into the shredded chicken and mix well.
Now, take some corn tortillas and microwave them to warm them up. Put the shredded chicken and all the other mixed ingredients into it.
Voila! Your Instant Pot Chicken Tacos with mango salsa are ready to be served 🙂
- While you can substitute beef or pork, in my opinion this recipe works better with chicken. If you want to use beef, check out this Instant Pot Carne Asada. For pork tacos, try this Instant Pot pork carnitas recipe.
- It’s important to warm up the tortillas so they’re nice and pliable. As an option, you can warm them over an open flame to char them a bit for extra flavor. Yum!
How to Serve
This Instant Pot Chicken Tacos recipe is a complete meal, fill with protein, fruit, vegetables, and starch from the tortillas. If you want to skip the tortillas, check out this Instant Pot chicken burrito bowl recipe.
What is Sriracha?
Sriracha is an Asian spicy chili sauce that is somewhat similar to spicy ketchup in appearance and texture. Sriracha never disappoints in bringing a delicious flavor to Tacos!
Can I use fish instead?
I think the sauce of this recipe would suit chicken much better. If you are into fish, check out this Instant Pot Fish Tacos recipe.
I don’t like things too spicy. Will this recipe be too spicy for me?
Don’t worry too much about the spice, as the mango salsa balances it and cools it down. If you don’t love spicy food, try lowering the amount of sriracha and adding more if desired. Also, I always find a dollop of sour cream helps to counteract the spiciness of tacos.
Can I use another kind of salsa other than mango?
Absolutely! You can adjust this Instant Pot Chicken Tacos recipe using any salsa you like according to your taste and preferences. (But just so you know, this salsa is amazing, and you should definitely try it! 🙂 )
More Mexican Inspired Recipes
There are so many Mexican-inspired recipes made quicker and easier using the Instant Pot! Here are some of my personal favorites for you to try:
Instant Pot Chicken Tacos
- 2 chicken breast
- 2 cups water
- 3 tablespoon sriracha
- 2 tablespoon honey
- 1 teaspoon salt
- 12 corn tortillas 20 seconds microwaved
- 1 mango diced
- 1 avocado diced
- 1 cup cherry tomatoes halved
- 1 onion diced
- ⅓ cup cilantro chopped
- 2 tablespoon lemon juice
- ½ teaspoon salt
- Add water and chicken to the Instant Pot and close the lid.
- Cook on high pressure for 10 minutes.
- When cooking time is complete, do a quick pressure release and open the lid.
- Drain and place the chicken back in the Instant Pot.
- In a bowl, mix cherry tomatoes, onion, mango, avocado, lemon juice, cilantro and ½ teaspoon of salt.
- Shred chicken using a fork.
- Toss shredded chicken with 1 teaspoon of salt, honey and sriracha and mix well.
- Microwave the tortillas for 20 seconds.
- Serve and enjoy 🙂
Welcome to my kitchen! I am Corrie, the blogger behind Corrie Cooks. I run this blog with my wife since 2017, so you can enjoy quick, easy and delicious Instant Pot recipes. Thank you for stopping by 🙂