INSTANT POT SHREDDED CHICKEN TACOS
The BEST EVER Instant Pot Shredded Chicken Tacos! Easy, juicy pressure cooker Mexican chicken that's healthy and full of flavor. Use it for tacos, burritos, taco bowls, or mix with black beans and rice.
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 55m
Number Of Ingredients 16
Steps:
- Season both sides of the chicken with 1 teaspoon kosher salt and black pepper.
- Set the Instant Pot to sauté. Heat 1/2 tablespoon of the olive oil. Once hot and shimmering, add half the chicken and sear both sides for 2 to 3 minutes each, just until brown (the chicken does not need to be cooked through). Do not disturb the chicken while each side sears. Remove to a plate and set aside. Add the second half of the chicken and sear each side for 2 to 3 minutes each. Remove to the same plate.
- With the Instant Pot still on sauté, add the remaining 1/2 tablespoon olive oil. Add the onion, garlic, chili powder, and remaining 1/2 teaspoon kosher salt. Let cook 3 minutes, until the onion beings to soften. Turn the Instant Pot off (on my model, I hit CANCEL). Stir in the chipotle peppers, tomatoes, and reserved chicken. Arrange the chicken pieces in a single layer (a little overlap is OK, and the chicken will be touching). Pour the lime juice over the top.
- Lock the lid in place. Cook on manual pressure for 8 minutes. As soon as the time is up, vent immediately. Once you can open the lid, turn the Instant Pot off, and then remove the chicken to a large bowl or plate. Turn the Instant Pot to SAUTE. Bring the cooking liquid to a simmer. Let simmer for 5 to 10 minutes, stirring occasionally, until the liquid reduces by about half. Meanwhile, shred the chicken with two forks (or, once it is cool enough, your fingers).
- Once the liquid is reduced, turn the Instant Pot off, return the chicken into the Instant Pot, and then stir the chicken to coat in the sauce.
- Prepare the avocado sauce (I like to do this while the chicken is pressure cooking): In a food processor, blend together the avocado, Greek yogurt, 2 tablespoons lime juice, and salt until smooth. Taste and add additional salt or lime juice as desired.
- To serve: Fill the shells or tortillas with the chicken, drizzle with avocado sauce, and add any desired toppings. Enjoy immediately.
Nutrition Facts : ServingSize 1 taco (in hard shell), with 2/3 cup shredded chicken and 2 tablespoons sauce (no additional toppings), Calories 251 kcal, Carbohydrate 15 g, Protein 26 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 56 mg, Sodium 749 mg, Fiber 4 g, Sugar 3 g
INSTANT POT® CHICKEN TACOS WITH CHORIZO AND SAFFRON YOGURT SAUCE
Perfect for hangovers! I love frying the tortillas as it releases a special flavor in the corn or flour.
Provided by Genii Tully
Categories Mexican Recipes
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Combine chicken, chicken broth, onion, and jalapenos in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
- Meanwhile, heat a skillet over medium-high heat. Saute chorizo in the hot pan until browned and crumbly, 5 to 7 minutes.
- Mix yogurt and saffron together in an electric blender or food processor until blended and saffron starts to turn the yogurt yellow. Place in the refrigerator until chicken is done.
- Lightly oil a pan placed over medium heat. Fry tortillas lightly until the bubbles in the flour turn brown, 3 to 4 minutes.
- Release pressure from the cooker using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Cut up chicken breast. Place some onto each tortilla with some of the cooked onion and jalapenos. Drizzle with saffron yogurt sauce. Serve with lime wedges.
Nutrition Facts : Calories 654.2 calories, Carbohydrate 32.5 g, Cholesterol 154.7 mg, Fat 40.3 g, Fiber 3.1 g, Protein 39.7 g, SaturatedFat 6.1 g, Sodium 1484.1 mg, Sugar 8.1 g
INSTANT POT TACOS
Everyone's favorite night of the week just got easier. The Instant Pot® is the perfect tool for when you've forgotten to defrost your ground beef ahead of time.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Put 1 cup of water and the beef into a 6-quart Instant Pot®. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on manual high pressure for 10 minutes (see Cook's Note).
- After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid.
- Turn the pot to the saute function and stir in the onion, garlic, chili powder, cumin, cornstarch, 1 tablespoon salt and 2 teaspoons pepper until combined and the meat is broken up. Let simmer until thickened and the onions are softened, about 8 minutes.
- Serve with the taco shells and toppings.
ONE-POT CHICKEN AND CHORIZO
One for all the family, this is a versatile recipe that can be prepped in advance and any left overs stored for lunches. The chorizo provides a delicious amount of flavour to really spice up this chicken dish.
Provided by Alice Liveing
Categories HarperCollins Chicken Sausage Dinner Winter Healthy Braise Asparagus Wheat/Gluten-Free One-Pot Meal
Yield Serves 2
Number Of Ingredients 8
Steps:
- Preheat the oven to 200°C/400°F/Gas Mark 6.
- Lightly grease a baking dish with a little coconut oil and then place the chicken thighs into the dish.
- Tuck the onion wedges underneath the thighs, then season each thigh well with a good grind of pepper and a pinch of salt.
- Pour the chicken stock into the dish then place in the oven to cook for about 30 minutes.
- Once 30 minutes is up, add the chorizo then place back in the oven and cook for a further 15 minutes.
- Remove the chicken from the oven and top with the rosemary. Reduce the heat slightly, give the dish a good stir, before placing back into the oven for a further 10 minutes.
- Meanwhile, heat a small amount of coconut oil in a frying pan and gently fry the asparagus, seasoning it with salt and pepper. Cook until slightly browned and softened then remove and serve alongside the chicken.
More about "instant pot chicken tacos with chorizo and saffron yogurt sauce food"
INSTANT POT CHICKEN TACOS {BEST EVER} - IFOODREAL.COM
From ifoodreal.com
4.9/5 (29)Calories 117 per servingCategory Dinner
- To any size Instant Pot, add chicken breasts, sprinkle with taco seasoning and add salsa on top.
- Close the lid, set pressure vent to Sealing and press Pressure Cooking on High for 12 minutes for fresh or 15 minutes for frozen.
- Display will say ON, Instant Pot will take about 10 minutes to come to pressure, you will see a bit of steam coming out from a release valve, then float pin will rise and countdown will begin.
- After release pressure right away by turning valve to Venting position, wait until the float pin drops down and open the lid.
INSTANT POT CHICKEN TACOS • SALT & LAVENDER
From saltandlavender.com
INSTANT POT CHICKEN TACOS RECIPE - SHUGARY SWEETS
From shugarysweets.com
INSTANT POT CHICKEN TACOS - CONFESSIONS OF A FIT FOODIE
From confessionsofafitfoodie.com
INSTANT POT CHICKEN TACO RECIPE | KITCHN
From thekitchn.com
INSTANT POT CHICKEN ENCHILADAS | EASY HEALTHY ENCHILADA …
From wellplated.com
THE BEST INSTANT POT CHICKEN TACOS | A MIND "FULL" MOM
From amindfullmom.com
INSTANT POT CHICKEN TACOS - JUST 3 INGREDIENTS! - TWO HEALTHY …
From twohealthykitchens.com
INSTANT POT CHICKEN TACOS [VIDEO] - SWEET AND SAVORY MEALS
From sweetandsavorymeals.com
INSTANT POT® CHICKEN TACOS WITH CHORIZO AND SAFFRON YOGURT …
From pinterest.com
CHICKEN AND CHORIZO TACOS - SIDEWALK SHOES
From sidewalkshoes.com
INSTANT POT CHICKEN TACOS - TESTED BY AMY + JACKY - PRESSURE …
From pressurecookrecipes.com
BEST INSTANT POT CHICKEN TACOS RECIPE - HOW TO MAKE INSTANT POT …
From delish.com
INSTANT POT® CHICKEN TACOS WITH CHORIZO AND SAFFRON YOGURT SAUCE
From cookthismeal.com
THE EASIEST INSTANT POT CHICKEN TACOS RECIPE - A MOM'S IMPRESSION
From amomsimpression.com
INSTANT POT CHICKEN TACOS (PRESSURE COOKER) - SPEND WITH …
From spendwithpennies.com
INSTANT POT CHICKEN TACOS RECIPE - CRUNCHY CREAMY SWEET
From crunchycreamysweet.com
INSTANT POT CHICKEN TACOS | GIMME DELICIOUS
From gimmedelicious.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love