I’ve been making these tacos in the instant pot or crockpot for years and they’re a family favorite! Super easy to throw everything in and tastes DELICIOUS. Plus, they’re gluten free!
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We love making these when we have hectic nights, sometimes I remember early enough to put get the crock pot going.. but lots of times I use the instant pot because it’s so quick. Since there’s so many canned goods involved in this recipe you’re gonna want this handy electric can opener too!
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Instant Pot Tacos
Equipment
- 1 pressure cooker OR crockpot
Ingredients
- 1 can black beans (drained)
- 1 can diced green chilis
- 1 can corn (drained)
- 1 can diced tomatoes
- 4 chicken breasts (can be frozen!)
- 3 tbsp taco seasoning
- 1 brick cream cheese
Instructions
FOR INSTANT POT:
- Place chicken breasts in instant pot
- Layer all canned ingredients on top of the chicken
- Add taco seasoning and mix together until well combined
- Turn the instant pot on high pressure and set the time to 20 minutes, make sure the vent it sealed
- When the timer goes off, vent the seal and remove the lid
- Shred the chicken (I like to do this with a hand mixer, goes so quick!)
- Add in 1 brick of cream cheese and stir to combine
- If there’s too much liquid, hit sauté and cook for 5-10 minutes
- Serve on warm corn tortillas
- We like to add avocados, shredded cheese, onions, and sriracha too!
FOR CROCK POT:
- Place chicken breast and canned ingredients into crockpot
- Add taco seasoning and mix to combine
- If chicken is frozen, cook on LOW for 6-8 hours or HIGH for 4-6 hours. If chicken is thawed 4-6 hours on LOW and 2-4 hours on HIGH
- Once chicken is cooked, shred
- Add in cream cheese and stir to combine
- Serve on warm corn tortillas
- We like to add avocados, shredded cheese, onions, and sriracha too!