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Home » Recipes » Instant Pot Sriracha Chicken Tacos

Instant Pot Sriracha Chicken Tacos

4/2/20

30 Minute Meals
Jump to Recipe Pin Recipe
This post may contain affiliate links which won’t change your price but will share some commission

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! 

Instant Pot Sriracha Chicken Tacos

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Ingredients in sriracha chicken

These sriracha chicken tacos are super easy to make, and the ingredient list is pretty short too! Here's what you need:

  • Chicken breasts
  • Sriracha hot sauce
  • Honey
  • Lime juice
  • Corn tortillas
  • Veggies to make your salsa

Ingredient substitutions

You can sub in a few ingredients if you need to. Here's what you have some flexibility with:

  • Use boneless, skinless chicken thighs instead of chicken breasts
  • You can use any type of chili garlic sauce instead of sriracha. You can also try making your own homemade sriracha sauce
  • Instead of honey, you can use white or brown sugar
  • You can use any type of tortilla that you prefer for tacos
  • Veggies are also an easy thing to substitute! If you can't make the mango salsa, try using store bought salsa, onion and lettuce. Sour cream and guacamole are also great toppings for these tacos

Instant Pot Sriracha Chicken Tacos

How to make Instant Pot tacos

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. Here's how you make them:

  1. Add chicken and water to your Instant Pot, then cook on high pressure for 5 minutes.
  2. Make your mango salsa and/or prep your toppings while the chicken is cooking.
  3. Do a quick release of the pressure, then drain the water from the Instant Pot, shred the chicken and add it back to the pot.
  4. Toss the chicken with sriracha, honey and salt.
  5. Serve chicken over tortillas and with salsa/toppings of choice. Serve and enjoy!

Instant Pot Sriracha Chicken Tacos

Frequently asked questions

What tortillas to use

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.

How to make these tacos less spicy

If you'd like to make these tacos less spicy, you can cut the sriracha in half and sub in ketchup for the other half.

Instant Pot Sriracha Chicken Tacos

What does Sriracha taste like?

Sriracha is a spicy, Asian-style chili sauce that is reminiscent of a very spicy ketchup. It brings a delicious flavour to tacos!

Making the mango salsa

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!

Instant Pot Sriracha Chicken Tacos

Storing and reheating

You can store the leftover chicken and taco toppings in the fridge up to 5 days. Sprinkle some water overtop and reheat the chicken in the microwave for 1-2 minutes, then add your toppings fresh.

Freezing the pulled chicken

You can freeze the cooked seasoned chicken in a glass container or freezer bag for up to 3 months. To reheat, defrost the chicken in the fridge overnight, then reheat in the microwave for 1-2 minutes. Make sure to sprinkle some water overtop before reheating and/or add more sriracha to avoid the chicken drying out.

Instant Pot Sriracha Chicken Tacos

More easy taco recipes

  • Instant Pot cilantro lime chicken tacos
  • Instant Pot chicken tinga tacos
  • Crockpot chicken tacos with pineapple salsa

Meal prep tools

  • The Instant Pot DUO Plus 60 is the version I use in this recipe
  • Order extra sriracha here
  • Get your square glass meal prep bowls here for your leftovers
  • I get all my free-range chicken breasts from Butcher Box

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Instant Pot Sriracha Chicken Tacos

Instant Pot Sriracha Chicken Tacos

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!
4 from 13 votes
Print Pin Rate
Course: Tacos
Cuisine: American, Mexican
Keyword: instant pot, sriracha chicken, tacos
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 423kcal
Author: Taylor Stinson

Ingredients

  • 1 lb chicken breasts
  • 2 cups water
  • 3 tbsp Sriracha
  • 2 tbsp honey
  • 1 tbsp lime juice
  • 1 tsp salt
  • 12 corn or mini flour tortillas, microwaved 20 seconds

Mango Salsa

  • 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

Instructions

  • Add chicken and water to Instant Pot. Cook on high pressure for 3-6 minutes (the larger the breast, the longer the cook time). 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 slightly before shredding. Add back into Instant Pot after draining water. Toss chicken with sriracha, honey and salt, mixing well. Add chicken to tortillas, then top with mango salsa and serve!

Video

Nutrition

Calories: 423kcal | Carbohydrates: 55g | Protein: 25g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 52mg | Sodium: 286mg | Potassium: 736mg | Fiber: 9g | Sugar: 8g | Vitamin A: 950IU | Vitamin C: 37.1mg | Calcium: 90mg | Iron: 2.3mg

 

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! #sriracha #chickentacos #instantpot 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! #instantpot #srirachachicken #tacos 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! #instantpot #srirachachicken #tacos 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! #instantpot #srirachachicken #tacos

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About Taylor Stinson

Hey there, my name's Taylor! I’m the founder of The Girl on Bloor, a food blog where I share healthy meal prep recipes for busy people. I'm a busy city girl living in downtown Toronto on (you guessed it!) Bloor Street. I've got 10 years experience meal prepping, along with a Master's degree in journalism, and you can find my work across the internet featured on publications such as Buzzfeed, HuffPost, Women's Health, Reader's Digest and more. I also run the awesome 5-Day Meal Prep Challenge, which is a free email course and Facebook group where I share my meal planning strategies and easy meal prep tips and recipes. Be sure to check out my free beginner’s guide to meal prep and follow me on Facebook, YouTube and Instagram to get my latest recipes and meal prep tips!

Comments

  1. Melissa Griffiths says

    April 20, 2018 at 20:47

    Tacos are the best. Fact. Also, that salsa is everything. SO gorgeous!

    Reply
  2. Mike Hultquist says

    April 27, 2018 at 12:21

    Gorgeous colors! I could chow down about a dozen of these. Extra spicy for me, please!

    Reply
  3. Mary says

    October 10, 2018 at 10:29

    I have not yet invested in an Instant Pot. Can you prepare this recipe in a slow cooker?

    Reply
    • Taylor Stinson says

      October 10, 2018 at 10:56

      Hey Mary – you could definitely try making these in the slow cooker…I haven’t tried it myself so cannot give specific directions, but you should be able to cook the chicken on low for 6-8 hours.

      Reply
  4. Susanna Pemberton says

    January 13, 2019 at 11:40

    How hot is it with the Sriracha? I’m sensitive to hot foot, but I love flavor. Is there a substitute?

    Reply
    • Taylor Stinson says

      January 14, 2019 at 08:07

      Hey Susanna – the chicken is tossed in sriracha which is a hot sauce so it does make them fairly spicy. If you’re sensitive to heat, I would recommend making these tacos instead: https://thegirlonbloor.com/instant-pot-cilantro-lime-pulled-chicken-tacos/ Hope that helps 🙂

      Reply
  5. Kate says

    August 22, 2019 at 12:04

    Hmmm… 3 minutes to cook chicken? Mine was still completely raw in the instant pot after that time frame.

    Reply
    • Taylor Stinson says

      August 26, 2019 at 06:58

      Hi Kate – it depends on your size of chicken breasts. Adding a couple of extra minutes to the cooking time will do the trick if your breasts are larger than 1 lb!

      Reply

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