Fiesta Chicken Tacos

Create a fun and delicious Saturday-Fiesta for the whole family with this tender, juicy, and delicious chicken tacos recipe!

Prep Time:  3 minutes

Cook Time:   22 minutes

Serves:  4

By:  Jeffrey Eisner




16-ounce red salsa (1 jar) Use your favorite

1 cup chicken broth

1/4 cup taco sauce such as Old El Paso

1-ounce taco seasoning (1 packet)

1 teaspoon garlic powder

1 teaspoon Goya sazón seasoning optional

2 pounds boneless, skinless chicken breasts

10 tortillas or taco shells


sour cream


Shredded cheese

Diced tomatoes



  1. Stir together the salsa, chicken broth, taco sauce, taco seasoning, garlic powder, and sazón seasoning (if using) in the Instant Pot. Add the chicken breasts.

  2. Secure the lid, move the valve to the sealing position, and hit Manual or Pressure Cook on High Pressure for 12 minutes. Quick release when done.

  3. Place the chicken in a bowl and shred it using two forks (or a hand mixer to really make it easy).

  4. After the chicken is shredded, mix in as much of the sauce as you’d like to keep the chicken moist and juicy. Serve with tortillas or taco shells and your favorite taco fixings—like sour cream, shredded cheese, guacamole, tomatoes, and more of the fiesta sauce the chicken cooked in.


Recipe Notes

Jeff’s Tips: If using very thick breasts, slice them in half before pressure cooking. If you decide not to, pressure cook for 17 minutes to ensure they’re cooked through.