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Instant Pot Sriracha Chicken Tacos

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!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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