Instant Pot ranch chicken tacos are tasty shredded chicken tacos. They’re made with just 5 ingredients and take just 5 minutes of prep to make.
Need a quick and easy Instant Pot dinner recipe (who doesn’t)? Instant Pot Ranch Chicken Tacos are the perfect solution!
With just 5 simple ingredients and 5 minutes of prep, you’ll have tender, flavorful shredded chicken ready to pile into warm tortillas. Whether it’s taco night or you just need an easy meal, this recipe is a total lifesaver.
This recipe is one of my kids’ favorite dinners, and I love it because it’s so simple to make. It’s delicious, effortless, and sure to be a family favorite!
Ingredient notes and substitutions
- Chicken breast: You could also use boneless, skinless chicken thighs. You’ll need to adjust the cooking time accordingly.
- Chicken broth: I like to use reduced-sodium broth because broth and the seasonings can have a lot of salt.
- Taco seasoning: You can use regular taco seasoning, reduced-sodium, hot, or make your own homemade taco seasoning blend.
- Ranch seasoning: I use Hidden Valley ranch seasoning in this recipe.
- Salsa: I like to use chunky tomato salsa. You can use any type of tomato salsa that you prefer.
How to make Instant Pot ranch chicken tacos
Here you’ll find step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Add all of the ingredients to the Instant Pot inner pot in the order listed. Do not stir.
Step 2: Close and lock the lid. Press manual high pressure and adjust the cooking time to 18 minutes. Be sure the pressure release valve is set to sealing.
Step 3: Once the cooking time has finished, let the pressure release naturally for 20 minutes.
Step 4: Unlock and remove the lid.
Step 5: Shred the chicken into the liquid.
Step 6: Let it sit for 5 minutes before serving.
Tips
- Heat: You can add some heat by using hot salsa and hot taco seasoning.
- Warm: This recipe holds well on warm. I often prep it a couple of hours in advance, let it cook, and then keep it on warm until serving.
Serving suggestions
Serve the shredded chicken in tortillas for soft tacos or taco shells for hard shell tacos with your favorite toppings like shredded cheese, sour cream, guacamole, and pico de gallo.
Storage
Store any leftover ranch chicken tacos in an airtight container in the refrigerator. The chicken will keep for up to 4 days when properly stored in the fridge.
Equipment
Ingredients
- 3 pounds boneless skinless chicken breast
- ½ cup chicken broth
- 1 packet taco seasoning
- 1 packet ranch seasoning
- ½ cup chunky tomato salsa
Instructions
- Add all of the ingredients to the Instant Pot inner pot in the order listed. Do not stir.3 pounds boneless skinless chicken breast, ½ cup chicken broth, 1 packet taco seasoning, 1 packet ranch seasoning, ½ cup chunky tomato salsa
- Close and lock the lid. Press manual high pressure and adjust the cooking time to 18 minutes. Be sure the pressure release valve is set to sealing. It should take about 10-15 minutes to come to pressure.
- Once the cooking time has finished, let the pressure release naturally for 20 minutes.
- Unlock and remove the lid.
- Shred the chicken into the liquid.
- Let it sit for 5 minutes before serving.
Notes
- Chicken breast: You could also use boneless, skinless chicken thighs. You’ll need to adjust the cooking time accordingly.
- Chicken broth: I like to use reduced-sodium broth because broth and the seasonings can have a lot of salt.
- Taco seasoning: You can use regular taco seasoning, reduced-sodium, hot, or make your own homemade taco seasoning blend.
- Ranch seasoning: I use Hidden Valley ranch seasoning in this recipe.
- Salsa: I like to use chunky tomato salsa. You can use any type of tomato salsa that you prefer.
- Nutrition values are estimates.
Nutrition
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
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