If you’re looking for a quick, flavorful, and satisfying dinner, these Instant Pot Chicken Ranch Tacos are a must-try! With just a handful of ingredients and minimal prep, you can whip up tender, juicy shredded chicken infused with a delicious blend of ranch seasoning, taco spices, and salsa, creating an irresistible taco filling. The Instant Pot (pressure cooker) makes this process effortless, allowing you to have dinner ready in under 30 minutes with bold flavors and a perfect texture.

These tacos are perfect for busy weeknights, offering a simple yet delicious meal that the whole family will love. Whether you serve them in soft tortillas, crunchy taco shells, or even as a taco bowl, they’re completely customizable with your favorite toppings like cheese, avocado, sour cream, lettuce, or pico de gallo. Plus, they’re great for meal prep—make a big batch and enjoy leftovers for nachos, quesadillas, or taco salad throughout the week!

Ingredients for Instant Pot Chicken Ranch Tacos

FROZEN BONELESS SKINLESS CHICKEN BREASTS
SALSA
TACO SEASONING
DRY RANCH DRESSING MIX
WATER
TORTILLAS
DESIRED TACO TOPPINGS

Instructions for Instant Pot Chicken Ranch Tacos

Prepare the Chicken: Place chicken breasts directly into the Instant Pot, making sure they are evenly spread out.

Add Seasonings & Salsa: Pour salsa over the chicken, then sprinkle in taco seasoning and ranch seasoning mix. Add water to help create moisture for pressure cooking.

Cook in the Instant Pot: Secure the lid on the Instant Pot and set the valve to “Sealing”. Select Manual (Pressure Cook) mode and set the timer to 25 minutes on high pressure.

Quick Release: Once cooking time is up, quickly release the valve to “Venting”. Wait for the pressure to fully release before opening the lid.

Shred the Chicken: Carefully remove the chicken from the pot and shred it using forks or a hand mixer. If there is excess liquid in the pot, you can discard some before returning the shredded chicken.

Mix & Serve: Return the shredded chicken to the Instant Pot and stir to coat it with the flavorful sauce. Spoon the ranch-infused taco filling into warm tortillas and top with your favorite toppings like cheese, sour cream, avocado, lettuce, guacamole, or diced tomatoes.

Frequently Asked Questions

Can I use fresh chicken instead of frozen?
Yes! If using fresh chicken, reduce the cooking time to 12-15 minutes on high pressure instead of 25 minutes. Always check that the internal temperature reaches 165°F (74°C) before shredding.

What type of salsa works best for these Instant Pot chicken tacos?
You can use any salsa you like! Chunky, smooth, mild, or spicy—it all depends on your preference. If you want a smoky flavor, try using fire-roasted salsa.

Can I make this in a slow cooker?
Yes! Place the chicken in the slow cooker, cover it with salsa, taco seasoning, ranch mix, and water, then cook on low for 6-8 hours or high for 3-4 hours until tender enough to shred.

How do I avoid watery chicken?
If there’s too much liquid after cooking, simply remove some before shredding the chicken.

Can I store and reheat leftovers?
Yes! Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet or microwave until warmed through.

Can I freeze the cooked chicken?
Yes! Let the chicken cool completely, then store it in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge before reheating.

Can I make this recipe spicier?
Definitely! For extra heat, use spicy salsa, add hot sauce, diced jalapeños, or a pinch of cayenne pepper.

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Instant Pot Chicken Ranch Tacos

Name: Instant Pot Chicken Ranch Tacos
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 2 frozen boneless skinless chicken breasts (**see note); 1 cup salsa; 1 Tbsp taco seasoning; 1 dry dry ranch dressing mix; 1 cup water; tortillas; desired taco toppings

Real Mom Kitchen

These Instant Pot Chicken Ranch Tacos are a quick and flavorful meal. They combine tender shredded chicken with ranch seasoning, taco spices, and salsa for a bold, delicious filling. With minimal prep and a fast cooking time, they’re perfect for busy weeknights and can be customized with your favorite toppings like cheese, avocado, sour cream, or pico de gallo. Whether served in tortillas, taco shells, or as a taco bowl, this easy recipe is sure to be a crowd-pleaser!

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Prep Time 5

Cook Time 25

Total Time 30

Course chicken, Main Dish

Cuisine Mexican

Servings servings

Calories 150 kcal

Equipment

Instant Pot

measure

Ingredients

Instructions

Place chicken in the instant pot.
Cover with salsa, taco seasoning, ranch seasoning mix, and, water.
Place the lid on and make sure valve is set to seal. Set to cook on manual for 25 minutes.
Do the quick release when finished cooking. Remove the chicken and shred the chicken. If there is too much liquid in the pot, you can remove some of it. Return chicken to the instant pot and stir.
Serve chicken in tortillas. Top with your favorite toppings.

Notes

If you’re using fresh chicken instead of frozen, the Instant Pot cook time will be about 12-15 minutes on high pressure. After cooking, allow for a quick release and check that the chicken is fully cooked by ensuring it reaches an internal temperature of 165°F (74°C).

Nutrition

Keyword tacos

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This recipe is adapted from Eating on a Dime.

Instant Pot Chicken Ranch Tacos

Ingredients for Instant Pot Chicken Ranch Tacos

Instructions for Instant Pot Chicken Ranch Tacos

Frequently Asked Questions

FOR MORE RECIPES LIKE THIS, TRY: