Instant Pot Chicken Tacos
User Reviews
5
-
Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
4
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Calories
277 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Chicken Tacos
Description
Instant Pot Chicken Tacos focus on rapidly cooking whole chicken breasts in a mixture of chicken stock, tomato salsa, taco seasoning, and fresh herbs, allowing the flavors to meld under high pressure. The pressure cooker tenderizes the chicken within 8 to 10 minutes, depending on thickness, producing moist meat easy to shred. The cooking liquid is then reduced on the stove to concentrate flavors, forming a sauce that coats the chicken when mixed back in. This method balances the boldness of taco seasoning with fresh lime zest and coriander for brightness.
These shredded chicken tacos are assembled using corn tortillas and topped with traditional accompaniments including radish slices, cheese, sour cream, avocado, and extra coriander, providing contrasting textures and creaminess. The use of corn tortillas adds a slightly sweet base that holds the juicy filling well.
The recipe includes suggestions for serving over lettuce for a lighter option and alternative tortillas, plus notes on the flexibility to substitute with lentil-based vegetarian filling. Cooking times given do not include pressure build or release time, which may affect timing. The recipe provides guidance on flavor customization and points for Weight Watchers, emphasizing its adaptability.
Ingredients
- 80 ml chicken stock 0.75 cup
- 3 chicken breast about 500g/1.1 lbs, large
- 235 ml tomato salsa 1 cup
- 1 tbsp taco seasoning
- 2 tbsp Coriander cilantro, optional, chopped
- 1/4 tsp lime zest optional
To serve:
- 8 corn tortilla
- corn
- radish
- lime
- sour cream
- cheese
- Coriander
- avocado
Instructions
- Add stock to Instant Pot insert.
- Add chicken breast in the stock.
- Mix together, salsa, seasoning, coriander and lime zest.
- Top chicken breast with mix.
- Close pot, set valve to sealing, select the manual or pressure cook button (dependent upon IP model), select high pressure and set the timer to 8 mins (thin breast) or 10 mins (thick breast).
- Do a NPR and take out chicken and shred.
- Sauté the remaining liquid till it reduces in about half, switch off heat and add the shredded chicken back in.
- Assemble tacos.
Notes
- Pressure cook times do not include the time for the Instant Pot to reach pressure or release pressure; factor extra time accordingly.
- For a lighter or grain-free meal, serve the shredded chicken over romaine lettuce instead of tortillas.
- Optionally, substitute corn tortillas with wheat flour tortillas if gluten is not a concern.
- To make a vegetarian version, substitute the shredded chicken with a thick lentil and Mexican-flavored stew; use a slotted spoon to drain excess liquid when assembling tacos.
- Pairing these tacos with a ginger beer complements the savory and fresh flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 277 kcal
% Daily Value*
| Calories | 277kcal | 14% |
| Carbohydrates | 26g | 9% |
| Protein | 21g | 42% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 54mg | 18% |
| Sodium | 242mg | 10% |
| Potassium | 414mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 215IU | 4% |
| Vitamin C | 5.8mg | 6% |
| Calcium | 70mg | 7% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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