Instant Pot Chicken Taco Bake. Watch us make an absolutely amazing Chicken Taco Bake in our Instant Pot with Rice, Chicken, Cheese, Tortilla Chips, Salsa, Black Beans, Jalapeno, Tomatoes. These Instant Pot Chicken Tacos come together quickly and can be made from fresh or frozen chicken breasts or thighs (or both!)! January on The Recipe Rebel is all about easy, most healthy family dinners — some that double as Superbowl party recipes.

Instant Pot Chicken Tacos make a great weeknight meal. They are easy to make and a family favorite! Load these easy shredded chicken tacos up with all of your favorite Mexican We share a love of cooking, baking, and entertaining. You can have Instant Pot Chicken Taco Bake using 7 ingredients and 7 steps. Here is how you cook it.

Ingredients of Instant Pot Chicken Taco Bake

Prepare 3 of frozen chicken thighs.
Prepare 1 can of diced tomatoes drained.
You need 1/4 cup of salsa.
It's 2 tbsp of taco/chili seasoning.
Prepare 1 can of refried beans.
You need 1 cup of shredded cheese.
It's 6 of sprouted tortillas.

We enjoy creating recipes that are simple, fresh, and family friendly. Once cooked, just shred the chicken and Instant Pot Chicken is so easy to make and truly one of the most versatile recipes I have ever come across (and one you'll pull your pressure cooker. If we knew the Instant Pot could turn out delicious, juicy chicken tacos, then we would have bought one a lot sooner. If you haven't jumped on the bandwagon already you're going to want to for these.

Instant Pot Chicken Taco Bake step by step

Cook the chicken in the Instant Pot for 30 minutes. Pull the meat..
Mix in tomatoes, salsa, and taco/chili seasoning in a medium mixing bowl. Add more or less seasoning based on taste.
Use 2 tortillas to line the bottom of a Corning ware dish. Spread 1/3 of the refried beans over the tortillas. Next spread half of the chicken mixture. After that sprinkle 1/3 of the cheese..
Use 2 more tortillas to cover the layer you made in the previous step. Spread 1/3 of the refried beans and then the rest of the chicken mixture. Sprinkle another 1/3 of the cheese..
Cover this new layer with the last 2 tortillas. Spread the rest of the refried beans and sprinkle the remaining cheese..
Preheat oven to 400F. Cover the taco bake with foil and put in oven for 30 minutes. To finish, optionally, remove foil and put under the broiler for an additional 2 minutes.
Serve with typical taco tops..

You can even make these Instant Pot shredded chicken tacos with frozen chicken breast. The pressure cooker makes short work of shredded chicken! Season chicken thighs with some spices, set it, and let the pressure take over—you'll soon have enough shredded chicken taco meat to feed a crowd. Chicken Taco Chili is one of my favorite chili recipes! It's so good served in a bowl with multi-grain chips, topped with reduced fat cheddar cheese or avocados.