Easy pressure cooker chicken tacos make for a delicious dinner. It is another gluten free, dairy free, soy free pressure cooker recipe. Make sure you check your spices and make sure all your ingredients are allergy free. These tacos are becoming a staple at our house. I have found the trick to staying on the six food elimination diet is to have meals ready to go. Place all the ingredients for pressure cooker chicken tacos in a freezer bag. You can easily take it from freezer to pressure cooker. Cook for 25 mins at high pressure when frozen. I purchased a second pot for my instantpot so once chicken is done I can slip in my second pot to make pressure cooker Mexican rice.  By the time I am finished with the chicken and setting out all the toppings the rice is done.

Pressure Cooker Chicken Tacos

2 pounds chicken ( I use a mixture of boneless skinless chicken thighs and breasts cut into 2 inch chunks)

1 Tablespoon chili powder

2 teaspoons ground cumin

1 teaspoon smoked paprika

1 teaspoon dried oregano

1 tsp salt

4 garlic cloves, minced

1 can Rotel Diced Tomatoes & Green Chilies

1/2 cup chicken broth

Place everything into the pressure cooker and  set for 15 mins at high pressure. If time allows for natural release I do think it makes meat more tender.  No worries if you don’t have time it will be done with a quick pressure release. Remove chicken from juices and shred.  Add in a bit of the juice to moisten the chicken as desired.  Serve with your favorite toppings. No sour cream and cheese for me. This meat is so tender and flavorful I don’t even miss those toppings.  Fresh avocados and tomatoes are perfect!

There’s more! Check out these pressure cooker recipes.

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