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Instant Pot Greek Chicken Tacos

Tender lemony Greek-style shredded chicken made in the Instant Pot and served in warm tortillas with a quick feta-and-vegetable salsa.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 4 large chicken breasts trimmed and cut into lengthwise strips
  • 2 lemons zest and juice of
  • 1 T Greek seasoning
  • 2 T extra-virgin olive oil
  • 1/4 cup chicken stock
  • 1/2 tsp Greek oregano
  • 1/2 tsp fresh-ground black pepper

Instructions

  • Trim the chicken breasts and slice each breast lengthwise into 2–3 strips, then place the strips in the Instant Pot insert in a single layer if possible.
  • Zest both lemons, then cut them in half and squeeze the juice into a bowl.
  • Whisk together lemon zest and juice, Greek seasoning, olive oil, chicken stock, Greek oregano, and black pepper until well combined.
  • Pour the lemon-and-herb mixture over the chicken in the Instant Pot, ensuring the strips are coated.
  • Seal the Instant Pot and set to Manual/High Pressure for 8 minutes, then allow a 10-minute natural pressure release before carefully releasing any remaining pressure.
  • Remove the cooked chicken with a slotted spoon to a cutting board, leaving the cooking liquid in the pot.
  • If the sauce seems very thin, use the Sauté function on high for a few minutes to reduce it slightly.
  • Shred the chicken with two forks, return the shredded chicken to the Instant Pot, and stir gently to coat with the sauce; keep warm on the low setting.
  • To make the Greek salsa, chop cucumbers, tomatoes, Kalamata or black olives, and red onion; combine them in a bowl and stir in 1/4 cup Italian dressing, then gently fold in crumbled feta.
  • Heat tortillas in a dry skillet over high heat until warmed and pliable, about 20–30 seconds per side.
  • Assemble tacos by filling each warm tortilla with a generous scoop of hot shredded lemon chicken and topping with a spoonful of Greek salsa, then fold and serve.

Equipment

  • Instant Pot or electric pressure cooker
  • Mixing Bowl
  • whisk or fork
  • cutting board and knife
  • Slotted Spoon
  • Two forks for shredding
  • Dry skillet (for warming tortillas)

Notes

  • Use fresh lemon juice for best flavor.
  • Reduce cooking liquid on Sauté if it is too thin before shredding.
  • Make the Greek salsa just before serving for crispness.
  • Warm tortillas in a dry pan for best texture.