Instant Pot Shredded Chicken Tacos Recipes
INSTANT POT® CHICKEN TACOS
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
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 SHREDDED CHICKEN TACOS
The BEST EVER Instant Pot Shredded Chicken Tacos! Easy, juicy pressure cooker Mexican chicken that's healthy and full of flavor. Use it for tacos, burritos, taco bowls, or mix with black beans and rice.
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 55m
Number Of Ingredients 16
Steps:
- Season both sides of the chicken with 1 teaspoon kosher salt and black pepper.
- Set the Instant Pot to sauté. Heat 1/2 tablespoon of the olive oil. Once hot and shimmering, add half the chicken and sear both sides for 2 to 3 minutes each, just until brown (the chicken does not need to be cooked through). Do not disturb the chicken while each side sears. Remove to a plate and set aside. Add the second half of the chicken and sear each side for 2 to 3 minutes each. Remove to the same plate.
- With the Instant Pot still on sauté, add the remaining 1/2 tablespoon olive oil. Add the onion, garlic, chili powder, and remaining 1/2 teaspoon kosher salt. Let cook 3 minutes, until the onion beings to soften. Turn the Instant Pot off (on my model, I hit CANCEL). Stir in the chipotle peppers, tomatoes, and reserved chicken. Arrange the chicken pieces in a single layer (a little overlap is OK, and the chicken will be touching). Pour the lime juice over the top.
- Lock the lid in place. Cook on manual pressure for 8 minutes. As soon as the time is up, vent immediately. Once you can open the lid, turn the Instant Pot off, and then remove the chicken to a large bowl or plate. Turn the Instant Pot to SAUTE. Bring the cooking liquid to a simmer. Let simmer for 5 to 10 minutes, stirring occasionally, until the liquid reduces by about half. Meanwhile, shred the chicken with two forks (or, once it is cool enough, your fingers).
- Once the liquid is reduced, turn the Instant Pot off, return the chicken into the Instant Pot, and then stir the chicken to coat in the sauce.
- Prepare the avocado sauce (I like to do this while the chicken is pressure cooking): In a food processor, blend together the avocado, Greek yogurt, 2 tablespoons lime juice, and salt until smooth. Taste and add additional salt or lime juice as desired.
- To serve: Fill the shells or tortillas with the chicken, drizzle with avocado sauce, and add any desired toppings. Enjoy immediately.
Nutrition Facts : ServingSize 1 taco (in hard shell), with 2/3 cup shredded chicken and 2 tablespoons sauce (no additional toppings), Calories 251 kcal, Carbohydrate 15 g, Protein 26 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 56 mg, Sodium 749 mg, Fiber 4 g, Sugar 3 g
SHREDDED CHICKEN TACOS RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, chili powder, ground cumin, pepper, garlic, salsa, tortilla, pico de gallo, guacamole, sour cream
Provided by Tiffany Lo
Categories Lunch
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place chicken breasts inside the Instant Pot.
- Add the chili powder, ground cumin, pepper, and garlic and toss until the chicken is coated on both sides. Add the salsa.
- Seal the lid in place until you hear the beep. Tip: Closing the lid can be tricky. Have the pressure knob at 11 o'clock and turn right.
- Press "Poultry" and set time to 13 minutes. Set pressure knob to "Sealing".
- Steam will release and the screen will say "On" before it starts counting down.
- Once the timer goes off, carefully turn the pressure knob to "Venting". Let all of the stream release before opening the lid.
- Shred the chicken with two forks.
- Serve with tortillas, pico de gallo, guacamole, sour cream, or other desired toppings.
- Enjoy!
Nutrition Facts : Calories 223 calories, Carbohydrate 8 grams, Fat 4 grams, Fiber 2 grams, Protein 36 grams, Sugar 4 grams
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