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Instant Pot Chicken Taco Filling
Making Instant Pot chicken tacos is a great way to get dinner on the table quickly and ensure that it’s going to taste delicious.
Prep Time
5 mins
Cook Time
5 mins
Additional Time
6 mins
Total Time
17 mins
Servings: 8 people
Calories: 58 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 1 cup broth chicken or veggie
- 1 teaspoon cumin
- 1 teaspoon Coriander
- ½ teaspoon salt
- 1 cup salsa verde
- 6 chicken tenders frozen or fresh
Instructions
- Combine all of the ingredients except the chicken tenders in the instant pot liner.
- Add the chicekn tenders, submerging them into the liquid.
- Cook on manual high pressure for 6 minutes.
- Let the Instant Pot naturally release pressure for 6 minutes.
- Vent the remaining pressure.
- Remove the lid and shred the chicken.
- Fill taco shells as desired!
Cup of Yum
Notes
- For fresh chicken tenders, you can reduce the cooking time to 3 minutes and keep the 6 minutes NPR.
Nutrition Information
Calories
58kcal
(3%)
Carbohydrates
2g
(1%)
Protein
8g
(16%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Trans Fat
1g
Cholesterol
24mg
(8%)
Sodium
510mg
(21%)
Potassium
201mg
(6%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
254IU
(5%)
Vitamin C
2mg
(2%)
Calcium
4mg
(0%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 58
% Daily Value*
| Calories | 58kcal | 3% |
| Carbohydrates | 2g | 1% |
| Protein | 8g | 16% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 24mg | 8% |
| Sodium | 510mg | 21% |
| Potassium | 201mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 254IU | 5% |
| Vitamin C | 2mg | 2% |
| Calcium | 4mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.