These easy Instant Pot chicken tacos use the freezer and a pressure cooker to be a delicious dump-and-go meal that is perfect for Taco Tuesday.
Freezer meals are the answer to school night chaos for parents and teachers alike. I have to tell you, I am slightly obsessed.
And of all the freezer meals? Instant Pot freezer meals are my favorite. My Instant Pot vegetable beef soup is a great example of an easy dump and go freezer meal, but if you are looking for a great dinner for Taco Tuesday…these Instant Pot chicken tacos fit the bill. 
This is the easiest endeavor. All you have to do to is throw the ingredients into a plastic container and freeze it until you are ready to use it. Dump the whole frozen chunk of taco chicken into the Instant Pot, sauté it for a few minutes to get it started, add a little water, cook at high pressure for 20 minutes, quick release, and shred. Voila! Instant Pot chicken tacos straight from the freezer.
My favorite containers for these Instant Pot freezer meals are Rubbermaid Takealongs 50-ounce containers. They are round and the perfect size to fit into the Instant Pot. For dishes with a lot of liquid, like the soup I mentioned earlier, their 15.7 ounce containers are perfect.
I am seriously in love with the concept of Instant Pot freezer meals. Do you guys like freezer meals? Leave a comment below to let me know what kind of freezer meals you prefer (Instant Pot, slow cooker, casseroles, etc.)!
Click here for my homemade taco seasoning recipe.
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Easy Instant Pot Chicken Tacos
- Total Time: 30 minutes
- Yield: Serves 6
- Diet: Omnivore
Description
Tender chicken, vibrant flavors, and minimal cleanup. Perfect for a quick weeknight meal or make-ahead freezer stash.
Ingredients
- 1.5-2 lbs (680-907 g) chicken thighs
- 1 packet taco seasoning
- 1.5 cups (355 ml) water
- flour tortillas
- corn tortillas
- taco shells
- lettuce
- tomatoes
- cheese
- sour cream
- avocado
- salsa
Instructions
- Combine all ingredients in a small bowl.
- Place chicken thighs, taco seasoning, and 3/4 cup water in a 50-ounce round freezer-safe container. Stir to combine. Freeze for up to 3 months.
- To prepare: run warm water around the edges of the container. Dump the chicken into the Instant Pot.
- Turn on the sauté function and cover with a lid. Cook for 10 minutes.
- Turn the Instant Pot off. Add the remaining 3/4 cup of water. Place the lid on the Instant Pot and set the vent to sealing. Cook the chicken on high pressure for 20 minutes.
- When the time is up, turn the Instant Pot off and quick release the pressure.
- Use 2 forks to shred the taco meat.
- Serve with taco ingredients.
Notes
- For even cooking, ensure chicken thighs are relatively uniform in size; trim any excess fat.
- To make ahead, freeze the seasoned chicken in the Instant Pot itself after step 2. Thaw completely before cooking.
- If using corn tortillas, warm them briefly in a dry skillet or microwave for improved texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5
- Sodium: 600
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 8
- Carbohydrates: 25
- Fiber: 3
- Protein: 35
- Cholesterol: 100
Frequently Asked Questions
Can I use frozen chicken breasts directly in the Instant Pot for this recipe?
Yes, you can use frozen chicken breasts directly; just dump the entire frozen chunk into the Instant Pot.
What should I do if I don’t have Rubbermaid Takealongs containers for freezing?
You can use any freezer-safe container that fits well in the Instant Pot, but make sure it’s suitable for both freezing and pressure cooking.
How do I adjust the cooking time if I want to use fresh chicken instead of frozen?
If you’re using fresh chicken, you can reduce the cooking time to about 10-15 minutes at high pressure.
