Pressure Cooker Chicken Taco Filling Recipes

CHICKEN TACO FILLING

Steps:

• Mix chicken broth and taco seasoning in a bowl.
• Place chicken breasts in a slow cooker and pour chicken broth mixture over chicken.
• Cover and cook on Low for 6 to 8 hours.
• Shred chicken to serve.

PRESSURE COOKER MEXICAN CHICKEN

Steps:

• Turn pressure cooker to "Sauté"
• Add onions, peppers, garlic, and butter.
• Sauté until onions are translucent.
• Then add chicken, green chiles, taco seasoning, ranch mix, lime juice, salt & pepper, and the secret ingredients: Pato sauce and Recaito. That stuff is SOOOO dang good.
• Turn off sauté and turn it on "Poultry" (15 min high pressure).
• Be sure valve is set to "seal" and let it go.
• When timer ends, let it NPR for 10 minutes.
• Remove chicken and shred, then return to the pot to soak up the juices.
• Serve it any way you'd like. You'll find all sorts of great things to do with it.

INSTANT POT SHREDDED CHICKEN TACOS

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.

INSTANT POT GROUND BEEF TACOS

Steps:

• In the pressure cooking pot, combine the water, chili powder, cumin, garlic powder, dried onion, salt, cayenne pepper, paprika, sugar, and beef bouillon. Add the ground beef. Lock the lid in place.
• If the beef is not frozen, select High Pressure and set the cook time for 3 minutes. For frozen beef, select High Pressure and set the cook time for 5 minutes.
• When the cook time ends, use a quick pressure release. When the valve drops, carefully remove the lid and give everything a good stir. (Note that the ground beef will not be cooked through at this point.)
• Select Sauté and cook, stirring frequently, until the water evaporates and the beef is browned and crumbled, about 5 minutes.
• Serve as desired, wrapped in flour tortillas or crisp taco shells, with cheese, salsa, fresh lettuce, diced tomatoes, and guacamole.