Instant Pot Chicken Tacos Recipe
User Reviews
5
Instant Pot Chicken Tacos Recipe
Description
This recipe places chicken breasts in the Instant Pot and seasons them with a low-sodium taco seasoning packet. Salsa and water or chicken broth add moisture and flavor during pressure cooking. Cooking times vary depending on whether the chicken is fresh or frozen, ensuring thorough cooking and tender meat.
After pressure cooking and a natural release, the chicken is shredded directly in the pot and stirred with the cooking liquids. This process integrates the seasonings and salsa into the meat for flavorful shredding, avoiding dryness.
The shredded chicken is traditionally served in corn or soft shell tortillas and topped with fresh ingredients like lettuce, tomato, or Pico de Gallo. The recipe also supports other uses, including taco salads, quesadillas, and nachos, offering versatility for meal variety.
Leftovers store well refrigerated for three to four days or can be frozen for up to three months. Freezing in airtight bags helps maintain freshness and convenience for future meals.
Ingredients
- 4 chicken breast about (1 ½ - 2 lb, boneless skinless
- 1.25 ounces taco seasoning low-sodium, packet
- 1 ½ cups salsa thick and chunky
- ½ cup water or chicken broth
- corn tortilla taco toppings, shredded lettuce, optional toppings
- soft shell tortilla
- lettuce
- tomato
- Pico de Gallo
Instructions
- Place chicken breasts in the bottom of an Instant Pot.
- Sprinkle taco seasoning on top of chicken breasts.
- Pour salsa over the top followed by water or chicken broth.
- Cose pressure cooker, making sure the vent knob is pointing to a sealed position. Cook on high pressure for 7 minutes for fresh chicken breasts, 11 minutes for frozen chicken breasts.
- After it is done cooking allows it to release naturally for 5 minutes, and then do a quick release if needed.
- When the chicken is done cooking shred with two forks in the Instant Pot. Stir to mix all ingredients together.
- Serve on corn or soft shell tortillas and top with favorite taco toppings.
Notes
- Leftover chicken can be refrigerated up to four days or frozen up to three months for easy future meals.
- This shredded chicken works well in taco salads, quesadillas, or nachos as alternatives to traditional tacos.
- Use low-sodium taco seasoning to control salt levels and make the dish adaptable to different tastes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 114 kcal
% Daily Value*
| Calories | 114kcal | 6% |
| Carbohydrates | 7g | 2% |
| Protein | 17g | 34% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 48mg | 16% |
| Sodium | 981mg | 41% |
| Potassium | 447mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 861IU | 17% |
| Vitamin C | 5mg | 6% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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