Instant Pot Chicken Tacos Recipe
Try these Instant Pot chicken tacos if you are looking for a simple, tasty dinner that makes wonderful leftovers. Excellent for meal prep.
Equipment
- Instant Pot
Ingredients
- 1 cup salsa (240mL)
- ½ cup chicken broth (120mL)
- 2 tablespoons taco seasoning
- 2 teaspoons olive oil
- 1 lime juiced and zested
- 1½ pounds boneless skinless chicken breasts (675g)
For Serving (optional):
- Tortillas
- Sour cream
- Shredded cheese
- Pico de gallo
- Avocado
- Cilantro
Instructions
- In the Instant pot, stir together the salsa, broth, taco seasoning, oil, lime juice and zest. Nestle the chicken breasts into the salsa mixture.
- Secure the lid, making sure the steam valve is sealed. Cook on high pressure for 10 minutes. Quick release the steam.
- Remove the chicken, reserving the liquid in the pot, and shred using 2 forks.
- If you want to reduce the cooking liquid, turn the Instant Pot onto the “Saute” setting and simmer until the liquid has reduced by about half or your desired consistency, about 10 minutes. Press ‘Cancel’ to the pot off.
- Return the shredded chicken to the pot and stir until heated through. Fill tortillas with the shredded chicken and serve with your desired toppings.
Notes
- If you like heat: Stir ¼ teaspoon cayenne pepper in along with the taco seasoning blend, or choose a spicy salsa and taco seasoning. You can also top your tacos with hot sauce.
- If there’s too much liquid: After removing the chicken, change to the Saute setting and simmer until the sauce reaches your desired consistency. To save time, reduce the liquid while shredding the chicken.
Nutrition
Calories: 372kcal Carbohydrates: 33g Protein: 30g Fat: 14g Saturated Fat: 4g Polyunsaturated Fat: 2g Monounsaturated Fat: 6g Trans Fat: 0.01g Cholesterol: 78mg Sodium: 1154mg Potassium: 764mg Fiber: 5g Sugar: 7g Vitamin A: 595IU Vitamin C: 11mg Calcium: 114mg Iron: 2mg