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Instant Pot Sriracha Chicken Tacos
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4.09 from 12 votes

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!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Tacos
Cuisine: American, Mexican
Keyword: instant pot, sriracha chicken, tacos
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