Instant Pot Chicken Tacos Recipes

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INSTANT POT® CHICKEN TACOS



Instant Pot® Chicken Tacos image

Shredded chicken for tacos made simple thanks to the Instant Pot ®. Add your favorite toppings like shredded lettuce, shredded cheese, chopped tomato, chopped onion, cilantro, sour cream, jalapeno, and guacamole.

Provided by Soup Loving Nicole

Categories     World Cuisine Recipes     Latin American     Mexican

Time 50m

Yield 6

Number Of Ingredients 6

¼ cup chicken broth
1 cup picante sauce
1 (4 ounce) can chopped green chilies
2 tablespoons lime juice
1 ½ pounds boneless, skinless chicken breasts
1 (1 ounce) envelope chicken taco seasoning mix (such as McCormick®)

Steps:

  • Combine chicken broth, picante sauce, green chiles, and lime juice in a multi-functional pressure cooker (such as Instant Pot®). Add chicken and sprinkle taco seasoning mix over the chicken. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the quick release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Select the keep warm setting. Transfer chicken to a cutting board and let cool for 10 minutes.
  • Shred chicken and return back to the pot for 3 minutes or until heated through.

Nutrition Facts : Calories 162.3 calories, Carbohydrate 7.5 g, Cholesterol 64.9 mg, Fat 2.9 g, Fiber 0.9 g, Protein 24.3 g, SaturatedFat 0.8 g, Sodium 1003.4 mg, Sugar 3.2 g

INSTANT POT® CILANTRO-LIME CHICKEN TACOS



Instant Pot® Cilantro-Lime Chicken Tacos image

Take your tacos and elevate them with this flavorful cilantro lime taco. It cooks in an Instant Pot® so dinner is done fast! Serve with assorted toppings like red cabbage, onions, cilantro, cotija cheese, etc.

Provided by thedailygourmet

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h15m

Yield 6

Number Of Ingredients 10

¼ cup olive oil, divided
4 cloves garlic, minced
1 teaspoon ground cumin
½ teaspoon ground coriander
3 tablespoons chopped fresh cilantro, plus more for garnish
2 limes, divided
1 ½ pounds boneless, skinless chicken breasts, cut into strips
½ onion, thinly sliced
¼ cup canned diced tomatoes, undrained
6 tortilla shells

Steps:

  • Combine 3 tablespoons olive oil, garlic, cumin, coriander, cilantro, and juice of 1 lime in a gallon-sized resealable plastic bag. Add chicken and marinate for 30 minutes.
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat remaining 1 tablespoon olive oil. Add onion rings and cook until soft and translucent. Add diced tomatoes with liquid. Drain chicken from marinade and add to Instant Pot®. Close and lock the lid.
  • Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, for 6 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Remove chicken and shred with 2 forks. Return to the Instant Pot® and mix with tomato sauce.
  • Add chicken mixture to taco shells and add preferred toppings. Slice remaining lime and add lime slices to each taco plate.

Nutrition Facts : Calories 290.1 calories, Carbohydrate 13.9 g, Cholesterol 64.6 mg, Fat 15 g, Fiber 2.2 g, Protein 25.2 g, SaturatedFat 2.5 g, Sodium 124.6 mg, Sugar 1.6 g

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