These Instant Pot Sriracha Chicken Tacos are a fast, healthy meal idea made in the pressure cooker and served with a delicious mango and avocado salsa!
Crazy busy weeknights, meet Instant Pot Sriracha Chicken Tacos.
These tacos are seriously the bomb.com, and they come together with just a few simple ingredients and one delicious, colourful salsa so you may as well get ready for a heavily upgraded Taco Tuesday. I mean, I think my love of tacos is pretty evident, and I even have another Instant Pot chicken taco recipe up on the blog. I think I just have a taco obsession, no matter what I do.
And how can you blame me? Tacos are the most delicious meal ever, and they're usually made delicious with the most simple ingredients, as is the case here. And they are HEALTHY. Like, you could probably eat them every day for the rest of your life and be in tip top shape.
Since creating my famous Chicken Fiesta Rice Bowls, I've been trying to really dive into what it is about my last minute meal routine that makes it so special.
Whenever I have somewhere to go and know I need to eat first, I repeatedly find myself being drawn to some sort of Mexican-inspired chicken dish. Usually I'll just whip a chicken breast out of the freezer, defrost and then saute for 10 minutes while I hastily put on eyeliner and some sort of acceptable outfit, which proves to be much harder than cooking dinner considering the fact that I barely go out anymore.
But there's always the frying pan to be attended to, and a little bit of clean up after. Imagine if you could throw everything together in one pot and leave the pot in the sink to wash the next day…
Well, this is what these Instant Pot Sriracha Chicken Tacos are all about.
A quick and easy meal idea when you're just too busy to make much of anything. And they're just as delicious as a long and well-thought out meal. You can also meal prep the chicken breasts and use them for other things like burritos, salads, collard wraps or anything else you can think of.
The mango salsa is probably one of the best parts of this recipe and can be made ahead of time too. All you need to do is dice up some fresh mango, add red onions, lime juice, cilantro and salt – I added in cherry tomatoes then topped these Instant Pot Sriracha Chicken Tacos with some avocado and extra cilantro, but you can make other sub-ins like red cabbage, bell peppers and more as you have them.
That's one of the best parts of taco night: you can literally use ANY veggie! As long as you've got some delicious sauce and some sort of salsa, you're good!
I also think the key to AMAZING tacos is using corn tortillas. They're much harder to find in your normal grocery store than most flour tortillas but the flavour is totally worth it, and they're much lower in calories than the flour kind. I'll see corn tortillas at my local grocery store from time to time in the bakery or Mexican foods section and pick up a whole pile and freeze them all at once. From there they are super handy to pull out of the freezer and microwave to use fresh.
Granted, once frozen the corn tortillas are a bit harder to use for things like enchiladas and taquitos but for tacos, they more than do.
Now who else is as big a fan of spicy food as I am?!
The sriracha sauce on this chicken is super easy and I don't even know if you can call honey, lime juice, salt and sriracha a sauce. But the combination sure is delicious and beyond easy to put together so I think I'm going to start using it on everything. You've gotta try it!
Will you be making these Instant Pot Sriracha Chicken Tacos?
You're going to love these sweet and spicy tacos – and the mango salsa/avocado combination is probably my most favourite EVER! So simple, yet so delicious. Exactly what I'm all about!
Instant Pot Sriracha Chicken Tacos
- 3 chicken breasts
- 2 cups water
- 3 tbsp Sriracha
- 2 tbsp honey
- 1 tsp salt
- 12 corn tortillas, microwaved 20 seconds
- 1 mango, diced
- 1 avocado, diced
- 1 cup cherry tomatoes, sliced in half
- 1 small red onion, diced
- 1/3 cup cilantro, finely chopped
- 2 tbsp lime juice
- 1/2 tsp salt
- Add chicken and water to Instant Pot. Cook on high pressure for 3 minutes. Instant Pot will take about 10-15 minutes to pre-heat and then the 3 minutes to cook. When complete, press cancel and do a quick release of the steam, waiting until the pressure gauge drops back down and the lid is safe to open.
- Meanwhile, mix all ingredients for mango salsa together.
- Remove chicken from Instant Pot and let cool before shredding. Add back into Instant Pot after draining water. Toss chicken with sriracha, honey and salt, mixing well. Add chicken to corn tortillas, then top with mango salsa and serve!