Instant Pot Shredded Chicken Tacos
Enjoy quick and delicious Instant Pot Shredded Chicken Tacos, perfect for a hassle-free meal any day of the week.
Ingredients
- 2 Chicken Breasts cut into cubes
- 3 tablespoons Taco Spice Mix
- ½ teaspoon Salt
- 1 cup Water
- 1 tablespoon Salsa Dip
- 1 Avocado
- tablespoon Cilantro
- 1 Lime Wedge
- Jalapeños optional
- Sour cream optional
Instructions
- In a bowl, sprinkle taco seasoning over the boneless skinless chicken breasts (cubes-sized). If you love the heat, you can also add some chili powder (optional) into the mix.
- Add the seasoned chicken, a cup of water, and salt to the Instant Pot and stir to mix. You can also use chicken broth instead of water to make it extra flavorful.
- Select the PRESSURE COOK button on HIGH PRESSURE for 10 minutes. (Make sure the valve is in the SEALING position).
- Once done, let the pressure naturally release for 5 minutes, then quick release pressure by manually moving the valve from SEALING to VENTING position.
- Open the lid carefully and select the CANCEL button. Remove the chicken pieces to a bowl and shred them using two forks.
- Open the lid carefully and select the CANCEL button. Remove the chicken pieces to a bowl and shred them using two forks.
- Optionally can also add some sour cream and a few jalapenos for extra flavors. Squeeze some lime juice on top. Serve your Instant Pot Shredded Chicken Tacos hot and enjoy.
Notes
- Use Homemade Salsa: I used packaged store-bought salsa and taco mix for this recipe. However, if you want to use homemade salsa try this Instant Pot Salsa Recipe.
- Enhance Flavors: Add garlic powder to the taco spice mix or sprinkle directly on the chicken before cooking for a richer, more aromatic taste.
Nutrition
Calories: 86kcalCarbohydrates: 2gProtein: 10gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 29mgSodium: 242mgPotassium: 271mgFiber: 2gSugar: 0.4gVitamin A: 122IUVitamin C: 3mgCalcium: 6mgIron: 0.3mg
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