Instant Pot Chicken Tacos Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6 servings
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Calories
372 kcal
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Course
Main Course
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Cuisine
Mexican
Instant Pot Chicken Tacos Recipe
Description
Instant Pot Chicken Tacos combine chicken breasts with a mixture of salsa, broth, taco seasoning, and lime juice, which are pressure-cooked until the chicken is tender enough to shred easily. After removing the chicken, the cooking liquid can be simmered to thicken before stirring back in the shredded meat. This method results in juicy, flavorful chicken with a balance of tang from the lime and a savory spice blend from the taco seasoning and salsa. The dish lends itself well to being served in tortillas and topped with sour cream, cheese, avocado, pico de gallo, or cilantro, adapting to various taco preferences.
The cooking method ensures the chicken cooks evenly and quickly while soaking up the seasonings. Reducing the sauce concentrates the flavors and allows it to coat the shredded chicken well, enhancing each bite. This approach creates a moist taco filling without needing additional sauces.
For serving, warm tortillas can be filled with the shredded chicken and finished with choice toppings to suit individual tastes, making it a convenient and adaptable recipe for weeknight dinners or casual gatherings.
Adjusting heat is straightforward by adding cayenne pepper to the spice mix or choosing spicier salsa options. If the sauce is too liquid, simmering it down on the sauté function offers control over the consistency before serving.
Ingredients
- 1 cup salsa (240mL)
- ½ cup chicken broth (120mL)
- 2 tablespoons taco seasoning
- 2 teaspoons olive oil
- 1 lime juiced and zested
- 1½ pounds chicken breast 675g, boneless skinless
For Serving (optional):
- tortillas
- sour cream
- cheese shredded
- Pico de Gallo
- avocado
- cilantro
Instructions
- In the Instant pot, stir together the salsa, broth, taco seasoning, oil, lime juice and zest. Nestle the chicken breasts into the salsa mixture.
- Secure the lid, making sure the steam valve is sealed. Cook on high pressure for 10 minutes. Quick release the steam.
- Remove the chicken, reserving the liquid in the pot, and shred using 2 forks.
- If you want to reduce the cooking liquid, turn the Instant Pot onto the “Saute” setting and simmer until the liquid has reduced by about half or your desired consistency, about 10 minutes. Press ‘Cancel’ to the pot off.
- Return the shredded chicken to the pot and stir until heated through. Fill tortillas with the shredded chicken and serve with your desired toppings.
Notes
- For more heat, add ¼ teaspoon cayenne pepper with the taco seasoning or use spicier salsa and seasonings.
- If the sauce is too thin after cooking, simmer it on the sauté setting until desired thickness is reached before stirring the chicken back in.
- To speed up the reduction step, reduce liquid while shredding the chicken.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 372 kcal
% Daily Value*
| Calories | 372kcal | 19% |
| Carbohydrates | 33g | 11% |
| Protein | 30g | 60% |
| Fat | 14g | 22% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 78mg | 26% |
| Sodium | 1154mg | 48% |
| Potassium | 764mg | 16% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 595IU | 12% |
| Vitamin C | 11mg | 12% |
| Calcium | 114mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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