Best 2 Instant Pot Chicken Tacos Recipes
When it comes to quick and easy weeknight meals, instant pot chicken tacos are a lifesaver. With just a few simple ingredients and a few minutes of prep time, you can have a delicious and flavorful taco dinner on the table in no time. Whether you're a seasoned home cook or a beginner in the kitchen, this article will provide you with everything you need to know to create the perfect instant pot chicken tacos, including tips for choosing the right ingredients, cooking the chicken to perfection, and assembling the tacos with your favorite toppings.
Check out the recipes below so you can choose the best recipe for yourself!
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 GREEN CHILI CHICKEN TACOS
Provided by Megan Mitchell
Categories main-dish
Time 50m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Set a 6-quart Instant Pot® to high saute (see Cook's Note). When hot, add in the oil, scallions, garlic and jalapeno. Cook, stirring, until softened and fragrant, 2 to 3 minutes. Hit cancel.
- Add the stock, chiles, lime zest, cumin, oregano, salt and pepper. Mix together. Add in the chicken and stir so everything is coated and covered. Follow the manufacturer's guide for locking the lid and preparing to cook. Set pressure to normal (or "poultry" setting) for 20 minutes.
- After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid.
- Set the pot to high saute and cook 12 to 15 minutes, stirring frequently. As you stir the chicken will begin to break apart and shred. You want most of the liquid to absorb, leaving a thick sauce. Squeeze in the juice of the halved limes. Taste the chili and add more salt or pepper if needed.
- To serve, fill the lettuce cups with the shredded chicken followed by a few slices of avocado, cilantro leaves and radish rounds.
Tips:
- For the best flavor, use boneless, skinless chicken thighs. They're more flavorful and juicy than chicken breasts.
- Be sure to season the chicken well with the taco seasoning before cooking. This will help to give it a delicious flavor.
- If you don't have an Instant Pot, you can also make these tacos in a slow cooker. Just cook the chicken on low for 6-8 hours, or until it's cooked through.
- Serve the tacos with your favorite toppings, such as shredded lettuce, diced tomatoes, sour cream, and guacamole.
- Feel free to get creative with the toppings. You could also add things like black beans, corn, or salsa.
Conclusion:
Instant Pot Chicken Tacos are a quick, easy, and delicious meal that the whole family will love. They're perfect for busy weeknights, and they're also great for parties and potlucks. So next time you're looking for a tasty and satisfying meal, give Instant Pot Chicken Tacos a try. You won't be disappointed.
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