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Instant pot taco chicken

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This is the best chicken I have ever had for Mexican applications.  Make it ahead, freeze it, it is super versatile


  • Frozen chicken breast (or thawed)
  • Rotel
  • Jar Salsa
  • Green chilies
  • Taco seasoning


  1. Prepare Ingredients: If using frozen chicken breast, there’s no need to thaw it. Gather a can of Rotel (tomatoes and green chilies), your favorite jar of salsa, canned green chilies, and a packet of taco seasoning.

  2. Layer in Pressure Cooker: Place the chicken breasts at the bottom of the pressure cooker. Pour the Rotel, salsa, and green chilies over the chicken. Sprinkle the taco seasoning evenly over the top.

  3. Cook: Secure the lid of your pressure cooker and set it to high pressure. Cook the chicken for 30 minutes. If you’re using thawed chicken, you may reduce the cooking time to 20-25 minutes.

  4. Natural Release: Once the cooking time is complete, allow the pressure to release naturally. This process can take about 10-15 minutes. The natural release is crucial as it helps the chicken to retain its moisture and tenderness.

  5. Serving: After the pressure has fully released, open the lid carefully. The chicken should be tender and flavorful, infused with the tastes of Rotel, salsa, and green chilies. Shred the chicken if desired and use it in tacos, burritos, salads, or as a topping for rice or nachos.

  6. Once cooled you can shred by hand.  Reserve some of the liquid to put back in the chicken till desired moisture is achieved.
  7. The broth can be saved/frozen to make a flavorful mexican soup
  • Author: Lucas Krammes
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