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Instant Pot Chicken Enchilada Tacos


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These Instant Pot Chicken Enchilada Tacos are a tasty way to shake up Taco Tuesday. It’s one of my favorite Instant Pot Mexican Recipes because it’s full of flavor, but is fast and easy to make.

a collage of Chicken Enchilada Tacos with title text reading Instant Pot Chicken Enchilada Tacos

We have tacos a lot because they’re so easy to customize for each person and they’re easy dinners to put together. Because I also love the saucy goodness of enchiladas, I combined the two for this dish.

We’re going to make a delicious chicken enchilada filling, but then skip the messy and time-consuming assembly process. We’ll just scoop the filling right into taco shells and get to eating!

chicken enchilada tacos on a cutting board with a bowl of salsa, chips, and garlic in the background

How to Make Instant Pot Chicken Enchilada Tacos

To make these chicken tacos, you are going to need the following ingredients:

  • 3 tablespoons or 1 packet taco seasoning  
  • 1 tablespoon light brown sugar
  • 1 teaspoon chili powder
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 2 tablespoons olive oil
  • 4 boneless, skinless chicken breasts
  • 1 small can of diced green chilies
  • 2 cups chicken broth
  • 1/4 cup enchilada sauce
  • 2 tablespoons fresh lime juice

raw chicken breasts, glass bowls with the seasonings and other ingredients needed for chicken enchilada tacos all on a cloth on a table

Homemade Taco Seasoning

If you don’t have (or don’t want to use) packaged taco seasoning, you can easily make your own. Just combine:

  • 1 tablespoon chili powder
  • 1/2 tablespoon cumin
  • 1/2 tablespoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon oregano

Step 1 – Season and Sauté Chicken

First, we need to brown the chicken. Set your Instant Pot to Sauté and wait until the display reads “Hot” before adding the olive oil.

While you’re waiting for the pot to heat, combine the first five ingredients in a small bowl and stir to combine.

Stir enchilada taco seasoning together in small glass bowl with a whisk

Then, rub the mixture on both sides of each chicken breast.

enchilada taco seasoning mix on a raw chicken breast on a wooden cutting board on a cloth

When the pot is hot and you’ve added the olive oil, place the chicken breasts in and cook for 2-3 minutes on both sides.

Brown seasoned chicken breasts on both sides in an instant pot

Step 2 – Make Sauce

In a medium bowl combine the remaining ingredients. Stir to combine, then pour the mixture over the chicken breasts in the Instant Pot.

enchilada sauce being poured from a glass bowl over chicken breasts in Instant Pot

Step 3 – Pressure Cook

Now it’s time to let the Instant Pot take over. Secure the lid and turn the valve to “sealing.” Press “Manual” or “Pressure Cook” (high pressure) and set the time for 14 minutes.

Instant Pot set to high pressure with a timer for 14 minutes

When the cook time ends, allow for a natural release (don’t move the valve to “venting” until the pin drops indicating the pressure has completely released) for 10 minutes, then you can quick release the remaining pressure.

When the pressure is fully released, carefully remove the lid. Shred the chicken.

shredded chicken and liquid in an instant pot

Your Instant Pot Chicken Enchilada Tacos are ready to serve! Simply spoon the chicken enchilada mixture into taco shells or flour or corn tortillas and add your favorite toppings (e.g. pico de gallo, sour cream, avocado, jalapenos).

an overhead view of chicken enchiladas, a white bowl of salsa and garlic on a wooden cutting board with chips and a glass of water in the background

Instant Pot Chicken Enchilada Tacos Recipe

close up of Instant Pot Chicken Enchilada Tacos

Instant Pot Chicken Enchilada Tacos

Making enchiladas in an instant pot makes it a lot easier.
No ratings yet
Prep Time 15 mins
Cook Time 15 mins
10 mins
Total Time 40 mins
Course Dinner
Cuisine Mexican
Servings 4
Calories 2994 kcal

Ingredients
  

  • 3 tablespoons or 1 packet taco seasoning
  • 1 tablespoon light brown sugar
  • 1 teaspoon chili powder
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 2 tablespoons olive oil
  • 4 boneless skinless chicken breasts
  • 1 small can of diced green chilies
  • 2 cups chicken broth
  • 1/4 cup enchilada sauce
  • 2 tablespoons fresh lime juice

Instructions
 

  • In a small bowl, add taco seasoning, brown sugar, chili, onion and garlic powders. Mix thoroughly.
  • Rub dry mixture on both sides of each chicken breast and set aside.
  • Set your Instant Pot to the sauté function. Add the olive oil and allow to heat up. Add chicken breasts and brown 2-3 minutes. Turn and brown on other side.
  • In a small bowl, add chicken broth, enchilada sauce and lime juice. Add green chilies and mix well.
  • Pour mixture over the chicken breasts.
  • Close and lock the lid on the Instant Pot and make sure the vent is closed. Set Instant Pot to 14 minutes. Once 14 minutes are up, allow the pressure to release naturally for 10 minutes. Open the vent and release the remaining pressure.
  • Shred chicken and serve on a tortilla or hard taco and add your favorite toppings.

Nutrition

Calories: 2994kcalCarbohydrates: 8gProtein: 492gFat: 96gSaturated Fat: 28gCholesterol: 1383mgSodium: 1797mgPotassium: 8322mgFiber: 1gSugar: 4gVitamin A: 424IUVitamin C: 12mgCalcium: 117mgIron: 12mg
Keyword instant pot, instant pot chicken enchilada tacos
Tried this recipe?Let us know how it was!

chicken enchiladas, a white bowl of salsa and garlic on a wooden cutting board

Common Questions

Every time I publish a recipe, I get several of the same questions so here are the answers to some of the things you might be wondering about after you read this recipe.

Can I use frozen chicken breasts?

Yes! To get the seasoning to stick to the breasts better, simply rinse the chicken first. The frozen chicken will release some liquid so to avoid an overly runny sauce, reduce the amount of chicken broth by 1/4 cup.

If I use frozen chicken breasts do I need to adjust the cook time?

You may need to saute a minute or two longer on each side to get a sear. However, you’ll still pressure cook for 14 minutes. The pot will take longer to come to pressure so your overall cook time will be longer.

Can I make this in a slow cooker?

Absolutely! Skip the saute, reduce the chicken broth to 1/2 cup, and just throw everything in the Crock-Pot at once. Cook on low for 6 to 8 hours or on high for 3 to 4 hours.

My pressure cooker is a different brand. Will this recipe work in it?

It should. I only own the Instant Pot brand but several members of my Facebook group have different brands and are able to make all of my recipes in them. The buttons may be labeled differently, but the overall functions are very similar.

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