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Instant Pot Chicken Tacos

Easily one of the simplest one-pot meals and one my whole family will eat! Make taco night great with these shredded gluten-free tacos! In 20 minutes you can combine chicken, fresh veggies, and taco seasoning for an easy Mexican entrée. Keep in mind, these can be done in a slow cooker as well (set on high for 4 hours). They take about 20 minutes in an Instant Pot or pressure cooker.

The Instant Pot

If you don’t have one of these, I can think of a million reasons you should. If for nothing else than to make hard-boiled eggs. They don’t cook faster, but they peel effortlessly, without ending up pockmarked and riddled with craters the way they do when I boil them in a pot. This is because the pressure helps inflate the air pocket between the cooked white and the shell, which makes separating the two go more smoothly.

On top of that, here are some other reasons to love and use this thing:

  • You can cook frozen foods just as fast
  • It cuts cooking times for meats in half or more
  • It makes everything from yogurt to bone broth
  • The saute function makes it so you can do multiple steps in one appliance
  • You can program it
  • It takes the scariness out of using a pressure cooker

And if you DO have one, you know. These things are awesome. I use it every time I make this family favorite!

These ingredients can be switched out for things your family loves! Or, omit the things you know they won’t eat. But trust me with the stuff that goes in the pot – it’s so cooked down that your family won’t know what’s in there. Only that it’s SUPER yummy!

You can also use flour tortillas if you don’t have gluten-intolerant eaters!


• • •

And you can never go wrong with a little sriracha or Tajin! Check out the entire recipe below!

Xx Tara

Instant Pot Chicken Tacos

Print Recipe


1 Can Black Beans (drained)

1 Can Diced Green Chilis

1 Can Corn (drained)

1 Can Diced Tomatoes

4 Chicken Breasts (frozen is fine)

3 Tbsp Taco Seasoning

1 Brick Cream Cheese


Place chicken breasts in Instant Pot.

Layer all canned ingredients on top of chicken.

Add taco seasoning and mix together.

Hit ‘Manual’ and then adjust the time to 20 minutes. Make sure your vent is sealed.

When done, vent the seal.

Removed lid and shred chicken.

Add the brick of cream cheese and stir to combine.

If there is too much liquid, select ‘saute’ and cook for 5-10 minutes.

Serve on warmed corn tortillas.

Have fun with them and make them your own by adding avocados, cheese, or sriracha!

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    1. I think so! I honestly have never had enough left over to freeze. We keep it in the fridge and it goes really quickly!


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