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 CHICKEN TACOS



Instant Pot Chicken Tacos image

Let the Instant Pot do the work cooking these shredded chicken tacos. Serve with your favorite taco toppings for a hearty family meal.

Provided by Leah Maroney

Categories     Dinner     Sandwich

Time 35m

Yield 6

Number Of Ingredients 13

1/2 pound chicken breasts
1 pound chicken thighs
1 small onion, roughly diced
3 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon ground coriander
1 tablespoon paprika
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 tablespoon ground cumin
2 canned chipotle peppers, chopped
8 to 10 corn tortillas
Chopped white onion, chopped cilantro, for garnish

Steps:

  • Gather the ingredients.
  • Chop the onion into a small dice. Add the chicken breasts and thighs to the pot of the Instant Pot. Add the onion, garlic, olive oil, spices, and chipotle peppers to the pot. Toss all of the ingredients with the chicken to coat completely.
  • Cook the chicken on the meat setting for 30 minutes. Allow the chicken to cool slightly and remove the chicken from the pot, leaving the cooking liquid behind, then shred the chicken. You can use two forks or even use a hand mixer. Just make sure your bowl is big enough. You can reduce the cooking liquid with the sauté setting if you wish, then add it back to the chicken.
  • Top warmed corn tortillas with the pulled chicken, chopped cilantro, and chopped onion. Add taco sauce or a shredded cheese if you wish!

Nutrition Facts : Calories 352 kcal, Carbohydrate 22 g, Cholesterol 129 mg, Fiber 4 g, Protein 33 g, SaturatedFat 4 g, Sodium 891 mg, Sugar 1 g, Fat 16 g, ServingSize 1 pot (serves 6), UnsaturatedFat 0 g

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