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Four open tacos filled with shredded chicken, cherry tomatoes, mango and avocado cubes and parsley on white plate
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4.80 from 5 votes

Instant Pot Chicken Tacos

Sweet and spicy tender chicken tacos loaded with authentic Mexican flavors will be a family favorite.
Course Snack
Cuisine Mexican
Keyword chicken breast, corn tortillas, Sriracha Chicken Tacos
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 463kcal
Author Corrie

Ingredients

  • 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

Instructions

  • 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 :)

Video

Nutrition

Calories: 463kcal | Carbohydrates: 60g | Protein: 31g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 1312mg | Potassium: 1050mg | Fiber: 10g | Sugar: 19g | Vitamin A: 958IU | Vitamin C: 46mg | Calcium: 98mg | Iron: 2mg