Instant Pot Chicken Ranch Tacos
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!
Servings 4 servings
Calories 150kcal
Equipment
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
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
Serving: 1 serving | Calories: 150kcal | Carbohydrates: 5g | Protein: 25g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 630mg | Potassium: 586mg | Fiber: 1g | Sugar: 3g | Vitamin A: 405IU | Vitamin C: 3mg | Calcium: 26mg | Iron: 1mg