Instant Pot Chicken Tacos
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Instant Pot Chicken Tacos
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These Instant Pot chicken tacos combine chicken and spices for one of the best chicken tacos recipes you can make at home! Easy and delicious!
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Ingredients
- 2 tsp cumin powder
- 1 tsp chili powder
- 1 tsp dried oregano
- ½ tsp smoked paprika
- ¼ tsp ancho chile powder or chipotle powder
- 2 lbs Perdue Harvestland Organic boneless skinless chicken thighs
- 1 tsp kosher salt
- 1 TBS ghee or other cooking oil
- 1 cup chicken bone broth
- 1 TBS lime juice
- 1 TBS honey
Instructions
- Combine the cumin, chili powder, garlic, oregano, smoked paprika, and ancho chili powder in a small bowl and mix to combine.
- Generously season each side of the chicken thighs or breasts with kosher salt; we usually use about 1 tsp.
- In a large bowl, combine the seasoned chicken and spice mix. Sprinkle the spice mix over the chicken and rub the spices into the chicken so that they coat every part of the chicken.
- Press the “Saute” button and allow the Instant Pot to heat up until the display reads “Hot.”
- Add the ghee and stir with a wooden spoon or tongs to evenly coat the bottom of the instant pot.
- Working in batches, add the chicken top side down in a single layer and brown for 3 minutes. After 3 minutes, remove the first batch and repeat for the second batch.
- Once browned, remove the chicken and set aside on a plate.
- Add the chicken broth and lime juice to the Instant Pot and use a wooden spoon or tongs to deglaze the Instant Pot, making sure to scrape up all of the bits.
- Once deglazed, add the honey and stir to combine.
- Press the “Keep Warm/Cancel” button then add the chicken back into the Instant Pot - seasoned side up. Close the Instant Pot and make sure the pressure valve is sealed.
- Press the “Manual” button and program the Instant Pot to cook for 10 minutes under high pressure if using chicken thighs. If using chicken breasts, see notes section for alternate instructions.
- When the chicken is finished cooking, allow the pressure to release naturally if using chicken thighs. If using chicken breasts, see notes section for alternate instructions.
- Remove the lid and transfer the chicken to a large bowl.
- Shred the chicken with two forks, a hand mixer, or your own hands.
- Pour the cooking liquid on top of the chicken and toss well to coat.
- Enjoy immediately in tacos, nachos, or burritos, or allow to cool and refrigerate; the flavors only get better the longer the chicken sits in the juices.
Notes
- Cooking Times for Different Types of Chicken:
- Chicken thighs - 10 minutes under high pressure
- Depressurization process for different types of chicken
- Chicken thighs - 10 minutes under high pressure
- Chicken breasts (6 oz or less) - 7 minutes under high pressure
- Chicken breasts (more than 6 oz) - 9 minutes under high pressure
- Chicken thighs - allow the pressure to release naturally
- Chicken breasts - allow the pressure to release naturally for five minutes then immediately release the remaining pressure manually
Nutrition Information
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Calories
1318kcal
(66%)
Carbohydrates
24g
(8%)
Protein
177g
(354%)
Fat
54g
(83%)
Saturated Fat
19g
(95%)
Cholesterol
900mg
(300%)
Sodium
4043mg
(168%)
Potassium
2521mg
(72%)
Fiber
2g
(8%)
Sugar
18g
(36%)
Vitamin A
1502IU
(30%)
Vitamin C
21mg
(23%)
Calcium
149mg
(15%)
Iron
11mg
(61%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 1318 kcal
% Daily Value*
| Calories | 1318kcal | 66% |
| Carbohydrates | 24g | 8% |
| Protein | 177g | 354% |
| Fat | 54g | 83% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 900mg | 300% |
| Sodium | 4043mg | 168% |
| Potassium | 2521mg | 54% |
| Fiber | 2g | 8% |
| Sugar | 18g | 36% |
| Vitamin A | 1502IU | 30% |
| Vitamin C | 21mg | 23% |
| Calcium | 149mg | 15% |
| Iron | 11mg | 61% |
* Percent Daily Values are based on a 2,000 calorie diet.
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