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Instant Pot Chicken Tacos Recipe

These Instant Pot Chicken Tacos are bursting with flavor! Juicy chicken thighs cooked with zesty citrus and spices create a quick, delicious dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken:
  • 6-8 pieces Foster Farms Bone-in Skin-on Chicken Thighs or boneless skinless
  • 1 teaspoon kosher salt plus more to taste
  • 1 teaspoon dried Mexican oregano rubbed between fingers
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon freshly ground black pepper
  • 1 piece onion peeled and sliced into large rings
  • 1 piece jalapeno halved
  • 4 cloves garlic minced
  • 1 piece orange zest and juice
  • 1 piece lime zest and juice

Equipment

  • Instant Pot
  • Cutting Board & Knife
  • Measuring spoons
  • Wooden spoon
  • Serving platter

Method
 

Instructions:
  1. Start by patting the chicken thighs dry with paper towels. Season the chicken with kosher salt, oregano, chili powder, cumin, and black pepper.
  2. Using the sauté function on your Instant Pot, add a splash of oil and sauté the onion, jalapeno, and garlic until fragrant and softened, about 3-4 minutes.
  3. Nestle the seasoned chicken thighs into the pot on top of the sautéed vegetables. Pour in the orange juice, lime juice, and add the zest from both fruits.
  4. Close the lid of the Instant Pot and set it to pressure cook on high for 12 minutes if using boneless skinless thighs, or 15 minutes for bone-in skin-on thighs. Allow for a natural release for 10 minutes before a quick release.
  5. Once cooked, carefully remove the chicken thighs from the pot. Shred the meat with two forks, discarding skin and bones if using bone-in. Return the shredded chicken to the pot and mix with the remaining juices.
  6. Warm your tortillas and fill each with the shredded chicken mixture. Top with your favorite toppings.

Notes

  • Store leftovers in an airtight container for up to 3 days.
  • Freeze extra chicken in portions for easy meals later; it can be frozen for up to 3 months.
  • Reheat chicken with a splash of water to maintain moisture.