Chicken Street Tacos Made Easy in Your Pressure Cooker
These juicy, flavorful Chicken Street Tacos come together easily in your pressure cooker and are perfect for quick weeknight dinners. Packed with southwestern spices, fresh toppings, and cooled down with cilantro lime crema.
Equipment
- 1 Pressure cooker For fast cooking
- 1 Large bowl For marinating
- 1 Skillet or grill pan For searing chicken
Ingredients
Main ingredients
- 1.5 lbs Boneless skinless chicken thighs Juicy and tender
- 2 tablespoon Olive oil For searing the chicken
- 2 tablespoon Lime juice Adds brightness
- 3 tablespoon Chicken Taco Seasoning For bold flavor
- 1 cup Chopped romaine lettuce For crunch
- 0.5 Red onion Sliced
- 1 Jalapeño Sliced
- 0.25 cup Chopped fresh cilantro
- Cilantro Lime Crema For drizzling
- 8 Small corn or flour tortillas For wrapping
- Lime wedges For serving
Instructions
Instructions
- In a large bowl, mix olive oil, lime juice, and taco seasoning. Add chicken and marinate for at least 15 minutes.
- Set pressure cooker to sear or use a skillet to brown chicken 5–7 minutes each side until lightly charred.
- Place chicken in pressure cooker with a splash of broth or water. Lock lid and ensure sealing ring is in place.
- Cook on high pressure for 10 minutes, then allow 5 minutes natural release before opening.
- Remove chicken and let cool slightly. Slice thinly for easy taco assembly.
- Warm tortillas, then top with lettuce, sliced chicken, red onion, jalapeño, cilantro, crema and lime.
Notes
Store any leftover chicken in an airtight container. For longer storage, freeze and reheat gently with broth to retain moisture. Keep toppings like crema and cilantro separate if freezing.