Description
These Instant Pot Chicken Tacos offer a stress-free way to prepare delicious, tender shredded chicken in under thirty minutes. By using the pressure cooking method, the meat retains its moisture while absorbing deep, aromatic spices like cumin and garlic. It is an ideal meal for busy weeknights or feeding a crowd, delivering consistent, restaurant-quality results every single time without the hassle of stovetop monitoring.
Ingredients
2 lbs boneless, skinless chicken breasts
1 cup mild or medium salsa
1 tbsp chili powder
1 tsp ground cumin
1 tsp garlic powder
0.5 cup low-sodium chicken broth
Instructions
Place chicken breasts into the inner pot of the Instant Pot in a single layer.
Combine the chili powder, cumin, and garlic powder in a small bowl.
Sprinkle the spice mixture evenly over the chicken breasts.
Pour the salsa and chicken broth carefully around the edges of the pot.
Seal the lid and set the valve to sealing.
Cook on manual high pressure for 12 minutes.
Allow a natural pressure release for 10 minutes once the timer expires.
Remove the chicken to a bowl and shred using two forks.
Return the shredded meat into the pot to soak up the juices and serve.
Notes
Serve in warm soft flour or corn tortillas with your favorite toppings like cilantro, diced onions, lime wedges, and sliced avocado. Store leftover chicken in an airtight container in the refrigerator for up to three days.
- Prep Time: 5
- Cook Time: 20
- Category: Dinner
- Method: Pressure Cooking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 taco portion
- Calories: 210
- Sugar: 2g
- Sodium: 450mg
- Fat: 4g
- Saturated Fat: 1g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 95mg