Instant Pot Sriracha Chicken Tacos

There’s something magical about my Instant Pot Sriracha Chicken Tacos that makes a simple weeknight dinner feel like a fiesta. I remember the first time I decided to dive into the world of taco-making; the aroma of the spices filled my kitchen, and I couldn’t help but feel like a culinary wizard. The combination of tender, juicy chicken infused with that delightful sriracha kick makes these tacos a standout. As the weather gets cooler, I find myself craving those comforting, spicy flavors even more. It’s the kind of meal that brings everyone to the table, eager for a taste. Whether you’re hosting friends or enjoying a cozy night in, these tacos are sure to impress.

Instant Pot Sriracha Chicken Tacos Ingredients

When it comes to the ingredients for my Instant Pot Sriracha Chicken Tacos, simplicity is key. Each component plays a crucial role in creating a delicious, satisfying meal. The combination of tender chicken, zesty lime, and spicy Sriracha sauce creates an explosion of flavor that’s hard to resist. Let’s dive into what you’ll need for this fantastic dish.

• 4 large boneless, skinless chicken breasts: The star of the dish, providing protein and flavor.
• 3/4 cup canned chicken broth: This adds moisture and depth to the chicken.
• 5 T fresh squeezed lime juice, divided: Brightens the dish and balances out the heat.
• 3 T soy sauce or gluten-free soy sauce: Enhances the umami flavor in the chicken.
• 1/4 cup Golden Monkfruit sweetener: A low-calorie sweetener that adds a touch of sweetness.
• 1/2 cup Sriracha sauce: For that spicy kick!
• 2 avocados, diced: Creamy texture to top the tacos.
• 1 T extra-virgin olive oil: Used for the avocado salsa.
• 4 green onions: Adds freshness and crunch.
• 3/4 cup Queso Fresco: A crumbly cheese for topping.

How to Assemble Instant Pot Sriracha Chicken Tacos

Assembling your Instant Pot Sriracha Chicken Tacos is a delightful process that’s just as enjoyable as eating them. With a few simple steps, you’ll have a mouthwatering meal ready to share. Let’s get started!

1. Begin by preparing your chicken breasts. Trim them of any undesirable parts, ensuring they are clean and ready for cooking. Cut each breast into three or four lengthwise strips. This allows the chicken to cook evenly and absorb all the delicious flavors from the sauce.

2. Next, place the chicken broth, 3 tablespoons of lime juice, soy sauce, Golden Monkfruit sweetener, and Sriracha sauce into your Instant Pot. Stir to combine all the ingredients until well mixed, creating a flavorful marinade for your chicken.

3. Add the cut chicken strips to the pot, ensuring they are fully immersed in the sauce. This is what will make your chicken so tender and flavorful!

4. Lock the lid of your Instant Pot and set it to MANUAL, HIGH PRESSURE for 8 minutes. This high-pressure cooking method will ensure your chicken is moist and cooked perfectly.

5. Once the timer goes off, allow the pressure to NATURAL RELEASE for 10 minutes. After that, you can do a QUICK RELEASE to release the remaining pressure. This step is crucial for ensuring your chicken stays juicy.

6. Carefully remove the chicken from the pot and place it on a cutting board. Set the Instant Pot to SAUTE, HIGH, and simmer the remaining sauce for about 5 to 10 minutes, or until it has reduced by half. You’ll notice the sauce thickening and concentrating in flavor.

7. While the sauce is simmering, shred the chicken apart using two forks. It should fall apart easily if cooked properly.

8. Once the sauce has reduced to your liking, turn off the Instant Pot and add the shredded chicken back into the pot. Let it warm in the sauce for a few minutes so it can soak up all that delicious flavor.

9. Now, it’s time to prepare the avocado salsa! Dice the avocados and slice the green onions. In a bowl, mix them together with the remaining 2 tablespoons of lime juice and the olive oil. This simple salsa adds a fresh touch to your tacos.

10. Finally, crumble the Queso Fresco over the top of your tacos. I recommend using Mission Carb Balance Low-Carb Tortillas or any tortilla of your choice for a delightful crunch. You can heat each tortilla on a dry hot frying pan for about a minute before filling them, or simply fill them with your chicken and avocado salsa, top with crumbled cheese, and enjoy!

Recipe Tips about Instant Pot Sriracha Chicken Tacos

When making Instant Pot Sriracha Chicken Tacos, there are some handy tips that can elevate your dish. Here are some suggestions to keep in mind.

• Storage: To store leftovers, keep the chicken and taco toppings in separate containers. This helps maintain the freshness of the ingredients and prevents the tortillas from getting soggy.
• Freezing: You can freeze the cooked chicken in an airtight container for up to three months. Just make sure to defrost it in the refrigerator before reheating.
• Pairing: These tacos pair beautifully with a side of Mexican-style rice or a fresh salad. They also go well with roasted vegetables for a more balanced meal.
• Spice Levels: Adjust the amount of Sriracha based on your preference. For a milder taste, reduce the amount, or add more if you love heat!
• Freshness: Always opt for fresh ingredients, especially when making the avocado salsa. Fresh lime and avocados make a big difference in taste and quality.

What to Serve With Instant Pot Sriracha Chicken Tacos

Pairing your Instant Pot Sriracha Chicken Tacos with the right sides can enhance the dining experience. Here are some ideas:

• Mexican Rice: A side of fluffy Mexican rice complements the spicy tacos perfectly and adds a hearty touch to your meal.
• Fresh Salad: A crisp salad with a citrus vinaigrette refreshes the palate, balancing the spice from the tacos.
• Roasted Vegetables: Seasoned roasted vegetables add a nutritious and colorful element to your plate.
• Guacamole: Serve your tacos with a side of creamy guacamole for an extra layer of flavor and richness.
• Refried Beans: This classic side dish fills you up and pairs wonderfully with the tacos.
• Summer BBQs: These tacos are great for summer gatherings or barbecues, making them a crowd-pleaser.
• Casual Dinner Nights: Serve them during family dinners or casual nights in, allowing everyone to build their own tacos.
• Game Day Snacks: Perfect for game day, these tacos can be part of a larger spread that includes chips and dips.

FAQ

Conclusion

The Instant Pot Sriracha Chicken Tacos are a fantastic choice for anyone looking for a quick, flavorful meal. With just a handful of ingredients and the convenience of the Instant Pot, you can whip up a delicious dinner that everyone will love. I encourage you to give this recipe a try; it’s bound to become a staple in your home!

Instant Pot Sriracha Chicken Tacos

Craving a flavor-packed meal? Try these Instant Pot Sriracha Chicken Tacos for a delicious dinner option! Tender chicken, zesty lime, and a spicy kick make this easy recipe a must-try. Perfect for busy weeknights!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Dinner

Cuisine Mexican

Servings 4 servings

Calories 450 kcal

Equipment

• Instant Pot
• Skillet
• Cutting Board
• Frying Pan
• Mixing Bowl
• Wooden Spoon
• Saucepan
• Chef's Knife

Ingredients

  

• 4 large boneless, skinless chicken breasts
• 3/4 cup canned chicken broth
• 5 T fresh squeezed lime juice divided
• 3 T soy sauce or gluten-free soy sauce
• 1/4 cup Golden Monkfruit sweetener
• 1/2 cup Sriracha sauce
• 2 avocados diced
• 1 T extra-virgin olive oil
• 4 green onions
• 3/4 cup Queso Fresco

Instructions

 

• Trim the chicken breasts removing any undesirable parts, and then cut each breast into 3 or 4 lengthwise strips.
• Put chicken broth, 3 T lime juice, soy sauce, Golden Monkfruit sweetener, and Sriracha Sauce into the Instant Pot. Stir to combine, then add chicken strips.
• Lock the lid and set Instant Pot to MANUAL, HIGH PRESSURE, 8 minutes.
• After the eight minutes is ended, let pressure NATURAL RELEASE for 10 minutes, and then do QUICK RELEASE to release the rest of the pressure.
• Remove chicken to a cutting board and set Instant Pot to SAUTE, HIGH and simmer the sauce for 5-10 minutes or until it has reduced by about half.
• While sauce simmers, shred chicken apart.
• When sauce has reduced as much as you'd like, turn off Instant Pot and put shredded chicken back into the Pot and let it warm in the sauce.
• Dice avocados and slice green onions; then mix together with the other 2 T lime juice and olive oil to make the avocado salsa.
• Crumble Queso Fresco or other Mexican cheese.
• You can heat each tortilla on a dry hot frying pan for a minute or so before you fill the tacos if you like. Or just fill tortillas with shredded chicken and avocado salsa and then top with crumbled cheese and enjoy!

Notes

• Tip 1: To store leftovers, keep the chicken and taco toppings in separate containers.
• Tip 2: You can freeze the cooked chicken in an airtight container for up to three months.
• Tip 3: These tacos pair beautifully with a side of Mexican-style rice or a fresh salad.
• Tip 4: Adjust the amount of Sriracha based on your preference.
• Tip 5: Always opt for fresh ingredients, especially for the avocado salsa.

Keyword Easy Chicken Tacos, Instant Pot Chicken Tacos, Mexican Tacos Recipe, Sriracha Chicken Recipe

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Meet Sophia Hayes

I founded YumRecettes to turn my messy, joyful kitchen experiments into something I could share. While I steer the ship, I am first and foremost a cook. I love tackling every type of recipe, from grandmother’s old classics to modern fusion dishes. For me, the magic isn’t in a specific type of food, but in the act of preparing it. I’m usually the one urging the team to try that “one last idea” that ends up making the dish perfect.