Instant Pot Chicken Tacos
This Instant Pot Chicken Tacos recipe is a godsend for busy parents. Takes half the time of braising and shredding chicken the normal way, and it's so easy!
Equipment
- Instant Pot
Ingredients
- olive oil or oil of choice (small amount, for frying)
- 1 large onion, diced
- 4 cloves garlic, finely chopped or crushed
- 3 to 4 lbs chicken breasts or tenders (leave whole)
- 2 jars salsa of choice (roughly 3 cups)
- 2 to 3 cups chicken broth
- Tortillas, rice, shredded cabbage, cilantro, avocado, cheese, white or black beans, peppers, whatever floats your taco boat! (optional – to serve)
Instructions
- Saute garlic and onion in a small amount of oil right in your Instant Pot.
- Pour in chicken and salsa, then add chicken broth so that the meat is fully submerged in liquid.
- Pressure-cook on high-manual for 20min. Quick release when complete.
- Remove chicken from liquid (set aside liquid – I froze mine to make chicken tortilla soup later).
- Shred chicken with two forks. Cover & refrigerate for later use.
- When you're ready to serve, assemble with your choice of ingredients. I served mine on flour tortillas with rice, shredded cabbage, cilantro salad dressing, avocado and cotija cheese. They were DELICIOUS!!! You can also add white or black beans, peppers, whatever floats your taco boat!
Notes
I also made lots of extra chicken and over the week we had the chicken with pasta, on salads and made super simple chicken & cheese quesadillas too!! You can even use it easily in your kids' lunches!