INSTANT POT® CHICKEN TACOS
Shredded chicken for tacos made simple thanks to the Instant Pot ®. Add your favorite toppings like shredded lettuce, shredded cheese, chopped tomato, chopped onion, cilantro, sour cream, jalapeno, and guacamole.
Provided by Soup Loving Nicole
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 6
Number Of Ingredients 6
Steps:
- Combine chicken broth, picante sauce, green chiles, and lime juice in a multi-functional pressure cooker (such as Instant Pot®). Add chicken and sprinkle taco seasoning mix over the chicken. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the quick release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Select the keep warm setting. Transfer chicken to a cutting board and let cool for 10 minutes.
- Shred chicken and return back to the pot for 3 minutes or until heated through.
Nutrition Facts : Calories 162.3 calories, Carbohydrate 7.5 g, Cholesterol 64.9 mg, Fat 2.9 g, Fiber 0.9 g, Protein 24.3 g, SaturatedFat 0.8 g, Sodium 1003.4 mg, Sugar 3.2 g
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 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.
EASY INSTANT POT CHICKEN TACOS (5-INGREDIENTS)
Learn how to make quick and easy Instant Pot chicken tacos with avocado and salsa verde. This 5-ingredient recipe is perfect for speedy dinners, when on the budget, while travelling with your Instant Pot or making a last-minute meal for friends.
Provided by Instant Pot Eats
Categories Main
Time 30m
Number Of Ingredients 8
Steps:
- Prep. Cut chicken into 1 to 2-inch pieces. Mix the chicken in the taco spice mix.
- Add ingredients. Add the seasoned chicken, a cup of water and half a teaspoon of salt to the Instant Pot and stir through.
- Set & cook. Secure and lock the lid; make sure the pressure handle is pointing to Sealing. Select Manual/Pressure Cook and adjust the timer to 10 minutes on HIGH pressure. After a few seconds, the ON sign will come on, indicating the pressure is building (you might also hear 3 beeps on some models); pressurizing will take about 7 minutes, and then the 5-minute timer will begin.
- Once the timer is done, allow the pressure to release naturally for 5 minutes and after, manually let off the remaining steam (quick release).
- Prepare other ingredients. In a hot frying pan or the oven, toast tortillas until slightly puffed up and golden brown. Stor warm tortillas under a towel. Slice avocado and prepare the salsa verde for the table.
- Finish the chicken. Open the lid. Remove the chicken pieces to a bowl and shred them into strips using a knife and fork; you can also dice the meat. Scoop a couple of tablespoons of the cooking broth over the shredded chicken.
- Build your tacos!
Nutrition Facts : ServingSize 1 taco with chicken, avocado + 1 tbsp salsa verde, Calories 217 calories, Sugar 1.7 g, Sodium 493.2 mg, Fat 7.5 g, SaturatedFat 2.6 g, TransFat 0 g, Carbohydrate 21.3 g, Fiber 5.4 g, Protein 15.7 g, Cholesterol 36.5 mg
INSTANT POT GREEN CHILI CHICKEN TACOS
Provided by Megan Mitchell
Categories main-dish
Time 50m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Set a 6-quart Instant Pot® to high saute (see Cook's Note). When hot, add in the oil, scallions, garlic and jalapeno. Cook, stirring, until softened and fragrant, 2 to 3 minutes. Hit cancel.
- Add the stock, chiles, lime zest, cumin, oregano, salt and pepper. Mix together. Add in the chicken and stir so everything is coated and covered. Follow the manufacturer's guide for locking the lid and preparing to cook. Set pressure to normal (or "poultry" setting) for 20 minutes.
- After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid.
- Set the pot to high saute and cook 12 to 15 minutes, stirring frequently. As you stir the chicken will begin to break apart and shred. You want most of the liquid to absorb, leaving a thick sauce. Squeeze in the juice of the halved limes. Taste the chili and add more salt or pepper if needed.
- To serve, fill the lettuce cups with the shredded chicken followed by a few slices of avocado, cilantro leaves and radish rounds.
INSTANT POT SHREDDED CHICKEN TACOS
The simplest recipe to make in your Instant Pot! Serve the chicken over tacos, nachos, salad, in a burrito, or enchiladas.
Provided by Kristen Hills
Categories Main Course
Time 35m
Number Of Ingredients 6
Steps:
- Place the chicken breasts in the bottom of the Instant Pot.
- Sprinkle chili powder and cumin on top of chicken.
- Pour chicken broth (or water) into the bottom of the pot.
- Lock the lid in place and turn the knob to SEALING. Press the MANUAL or PRESSURE COOK button and set timer for 20 minutes if chicken is thawed and 25 minutes if chicken is frozen.
- It will take about 10 minutes for the Instant Pot to come to pressure and then the chicken will cook for 20-25 minutes (depending on what you set the timer for).
- When the timer is up, let the Instant Pot release on its own for about 10 minutes. When the 10 minutes is finished, quick release the rest of the pressure.
- After removing the lid, remove the chicken and shred.
- Turn the Instant Pot off, return the chicken into the Instant Pot, and then stir to coat in the flavorful liquid in the Instant Pot.
- Serve in tortillas or taco shells. Top as desired. Enjoy!
Nutrition Facts : Calories 290 kcal, Carbohydrate 16 g, Protein 39 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 109 mg, Sodium 422 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
More about "instant pot chicken tacos food"
INSTANT POT CHICKEN TACOS - RECIPES FROM A PANTRY
From recipesfromapantry.com
5/5 (5)Total Time 15 minsCategory MainCalories 277 per serving
INSTANT POT CHICKEN TACOS - GIMME DELICIOUS
From gimmedelicious.com
Ratings 8Calories 209 per servingCategory Dinner
- Add the salsa, chicken broth, taco seasoning, and oil to the instant pot and give it a quick stir to combine. Add the chicken breasts to the instant pot and cook on manual high pressure for 15 minutes.
- When the time is done, use the quick release option to release the pressure. You can also allow it to release naturally if desired. Shred chicken with two forks or shred with an electric mixer and give it a stir to combine.
INSTANT POT CHICKEN TACOS {BEST EVER} - IFOODREAL.COM
From ifoodreal.com
4.9/5 (28)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 - TESTED BY AMY + JACKY
From pressurecookrecipes.com
4.9/5 (23)Total Time 40 minsCuisine American, MexicanCalories 261 per serving
- Marinate Chicken: Add 1 tsp (2.5g) ground cumin seed, ½ tsp (1.5g) cinnamon powder, 1 tsp (2.8g) garlic powder, 1 tsp (2.4g) onion powder, 1 tsp (2.5g) paprika, 1 - 2 tsp (2.5 - 5g) chili powder, 4 minced garlic cloves, and 1 tbsp (15ml) regular soy sauce in Instant Pot. Add in ½ cup (125ml) unsalted chicken stock. Give the sauce mixture a quick mix. Add in 2lb - 3lb bone-in chicken thighs. Let the chicken thighs marinate for 10 - 20 minutes. *Pro Tip: If you are marinating longer, place the whole inner pot in the fridge.
- Pressure Cook Chicken: Pressure Cook at High Pressure for 12 minute and Natural Release for 12 minutes. After 12 minutes, release the remaining pressure by turning the Venting Knob to the Venting position. Remove the lid carefully.
- Shred & Season Chicken: Place cooked chicken in a large mixing bowl. Shred the meat with 2 forks. *Pro Tip: If you think the chili sauce is too oily, use a Fat Separator to remove the oil. Bring the chili sauce mixture back to a simmer by pressing the "Cancel" button, then "Saute" button. Let the sauce simmer and thicken a bit while you shred the chicken. Taste the sauce and adjust the seasoning with more salt (for reference, we used 3 large pinches of salt). Place the shredded chicken back in the sauce.
- Serve Instant Pot Chicken Tacos: Heat up the corn tortillas (optional). Add shredded chicken on top of the warmed corn tortillas with a spoonful of Salsa (Pico De Gallo). Add cheese and other toppings if desired. Serve these finger-lickin' easy chicken tacos immediately. Enjoy!~ :)
INSTANT POT CHICKEN TACOS (PRESSURE COOKER) - SPEND WITH ...
From spendwithpennies.com
4.9/5 (383)Total Time 29 minsCategory DinnerCalories 118 per serving
- Once done, release pressure and shred chicken with two forks. Combine with sauce in Instant Pot and serve as desired.
INSTANT POT CHICKEN TACOS (SHREDDED ... - THE RECIPE REBEL
From thereciperebel.com
5/5 (8)Total Time 15 minsCategory Main CourseCalories 84 per serving
- Combine chili powder, garlic, onion, salt and cumin and sprinkle over chicken. Pour pineapple juice into the Instant Pot.
- Put the lid on, turn the valve to sealing and pressure cook for 10 minutes. Let pressure release naturally for 8-10 minutes, then open the valve and remove the lid.
- Drain all but 1/4-1/2 cup of the juices. Shred the chicken in the juices and stir so the chicken soaks up the flavors. Taste and adjust seasonings as desired (adding a bit more spice if you like!). Serve.
CHICKEN TACOS – INSTANT POT RECIPES
From recipes.instantpot.com
5/5 (5)Servings 6Cuisine ModernCategory Main Course
INSTANT POT CHICKEN TACOS - THIS IS NOT DIET FOOD
From thisisnotdietfood.com
5/5 (1)Total Time 47 minsCategory Instant Pot RecipesCalories 235 per serving
INSTANT POT CHICKEN TACO RECIPE | KITCHN
From thekitchn.com
5/5 (1)Total Time 42 minsAuthor Patty CatalanoCalories 336 per serving
INSTANT POT SHREDDED CHICKEN TACOS - CREATE KIDS CLUB
From createkidsclub.com
5/5 (2)Total Time 15 minsCategory DinnerCalories 131 per serving
SLOW COOKER CHICKEN TACOS WITH BEANS AND VEGGIES (+INSTANT ...
From yummytoddlerfood.com
5/5 (4)Total Time 7 hrs 10 minsCategory DinnerCalories 424 per serving
- In the slow cooker: Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours in the slow cooker.
- In the Instant Pot: Add 1/4 water to the vegetable mixture. Seal and cook on HIGH for 8 minutes, naturally release the pressure for 5 minutes, then quick release.
EASY INSTANT POT CHICKEN TACOS - FLOUR ON MY FACE
From flouronmyface.com
Ratings 10Category Main DishCuisine Cinco de Mayo, MexicanTotal Time 12 mins
- Place the skinless boneless chicken breasts into the Instant Pot insert. Pour the 3/4 cup of salsa and the water in and add the taco seasoning.
- With a fork mix the chicken taco ingredients so the boneless chicken breast are covered with the salsa and taco seasoning.
- Place the lid on the Instant Pot and make sure it is fully locked in place. Then check to make sure the pressure valve is in the closed position.
INSTANT POT CHICKEN TACOS RECIPE + HOMEMADE TEX MEX TACO ...
From lifemadesweeter.com
Ratings 1Category Main CourseCuisine MexicanTotal Time 25 mins
- Close the lid and turn the valve to SEALING. Press the PRESSURE COOK (HIGH) or MANUAL button and cook for 8 minutes. The Instant Pot will take a few minutes to come to pressure.
INSTANT POT CHICKEN TACOS - SALT & LAVENDER
From saltandlavender.com
5/5 (1)Category Main CourseCuisine AmericanTotal Time 35 mins
INSTANT POT CHICKEN TACOS - | BAKERSBEANS (WANDA BAKER)
From bakersbeans.ca
Ratings 3Estimated Reading Time 5 minsServings 5Calories 274 per serving
- Combine the taco seasoning and cumin and rub the mixture into both sides of the chicken breasts,.
- Once the oil is ready add your chicken breasts. In our 6 Quart Instant Pot we cook two breasts at a time so two batches.
EASY INSTANT POT CHICKEN TACOS - SIMPLY DELICIOUS
From simply-delicious-food.com
Cuisine American, MexicanCategory DinnerServings 6Total Time 20 mins
- Cover with the lid and turn the vent to sealing position. Cook on the meat function on high pressure for 8 minutes.
- Quick release the pressure once cooking has finished. Remove the chicken from the broth then set the Instant Pot to saute function.
INSTANT POT CHICKEN TACOS RECIPE - CRUNCHY CREAMY SWEET
From crunchycreamysweet.com
5/5 (23)Total Time 17 minsCategory Main DishCalories 216 per serving
INSTANT POT STREET TACOS WITH CHICKEN | BERLY'S KITCHEN
From berlyskitchen.com
Reviews 17Calories 227 per servingCategory Instant Pot Recipes
- Then, add the garlic and saute for an additional 30 seconds. Now pour in the tomatoes, chiles, and chicken broth. Scrape the bottom of the liner to keep the chicken from sticking.
- Close the lid and make sure the valve is set to "sealing," set the Instant Pot to "manual, high pressure (manual/pressure cook)," for 6 minutes.
INSTANT POT CHICKEN TACOS - SHREDDED CHICKEN IN THE ...
From dessertfortwo.com
4.5/5 (17)Total Time 20 minsCategory Dinner Recipes For TwoCalories 173 per serving
- In the bottom of an Instant Pot Mini (3 quart model), combine the salsa, chicken broth, cumin, salt and olive. Stir together very well.
- Place the lid on the Instant Pot, and turn the valve to 'SEALING'. Press 'PRESSURE COOK.' Toggle to HIGH pressure, and then add 15 minutes. The instant pot should start automatically after a few seconds.
- When the timer is done, use a wooden spoon to open the valve and do a forced pressure release.
THE BEST INSTANT POT CHICKEN TACOS | A MIND "FULL" MOM
From amindfullmom.com
4.9/5 (41)Total Time 24 minsCategory Main CourseCalories 92 per serving
- Pour chicken stock into pressure cooker. Add in taco seasoning and mix well. Place chicken breasts in chicken stock and top chicken with salsa.
- Close the pressure cooker and point the vent knob to the sealed position. Cook on high pressure for 7 minutes for fresh chicken breasts or 11 minutes for frozen chicken breasts. *See time guidelines in recipe notes.
- Remove the lid from the pressure cooker and shred chicken using handheld mixer or two forks. Add zest and juice of fresh lime to shredded chicken and mix well.
INSTANT POT CHICKEN TACOS {INSTANT POT CHICKEN RECIPES}
From mommafitlyndsey.com
Ratings 1Category DinnerCuisine MexicanTotal Time 20 mins
- Carefully seal Instant Pot and follow all safety directions. Turn pressure release valve to sealing.
INSTANT POT CHICKEN TACOS - CONFESSIONS OF A FIT FOODIE
From confessionsofafitfoodie.com
5/5 (1)Category Dinner
INSTANT POT CHICKEN TACOS (LOW CARB, KETO, GLUTEN FREE)
From sugarfreemom.com
- In a small bowl, whisk together the garlic, onion, cumin, salt, pepper and optional chili powder. Rub this all over both sides of each chicken thigh.
- Pour the chicken broth into the instant pot. Add all the chicken thighs to the pot. Pour the salsa over the chicken.
- Cover the lid of the Instant pot and make sure it is set to "sealing". Press the "poultry" button and set timer for 12 minutes. Once it beeps, use a long wooden spoon to prevent steam burning your finger, switch to "venting" and the Instant Pot will quick release.
- Uncover and shred the chicken thighs using two forks and stir together with the broth and salsa and serve.
INSTANT POT CHICKEN TACOS - THE ROASTED ROOT
From theroastedroot.net
Cuisine MexicanTotal Time 45 minsCategory Main CourseCalories 357 per serving
SLOW COOKER CHICKEN TACOS (OR INSTANT POT) - THE REAL FOOD ...
From therealfooddietitians.com
5/5 (18)Total Time 4 hrs 10 minsCategory Slow Cooker-Whole 30-paleoCalories 140 per serving
CHICKEN TINGA TACOS IN INSTANT POT | FOODTALK
From foodtalkdaily.com
Servings 3Total Time 25 mins
INSTANT POT CHICKEN TACOS RECIPE - SHUGARY SWEETS
From shugarysweets.com
5/5 (1)Total Time 40 minsCategory Main DishCalories 74 per serving
CROCKPOT OR INSTANT POT CHICKEN TACOS | CLEAN FOOD CRUSH
From cleanfoodcrush.com
Category DinnerEstimated Reading Time 3 mins
EASY INSTANT POT CHICKEN TACOS | RECIPES | INSTANT POT ...
From instantpot.co.za
Cook Time 10 minsAuthor Alida RyderPrep Time 10 mins
CHICKEN TACOS - INSTANT POT RECIPES
From dev-recipes.instantpot.com
5/5 (1)Servings 6Cuisine ModernCategory Main Course
INSTANT POT CHICKEN TACOS - I HEART NAPTIME
From iheartnaptime.net
5/5 (3)Total Time 40 minsCategory Main CourseCalories 105 per serving
INSTANT POT KEY LIME CHICKEN TACOS • EASY DINNER RECIPES
From foodnservice.com
5/5 (1)Category Instant PotCuisine EntreeTotal Time 30 mins
INSTANT POT CHICKEN TACOS | SOUTHERN LIVING
From southernliving.com
Total Time 55 mins
INSTANT POT CHICKEN TACOS - MARSHA EILEEN
From marshaeileen.com
Total Time 25 mins
THESE EASY INSTANT POT CHICKEN TACOS ARE SO SIMPLE AND ...
From foxnews.com
Author Perri Blumberg
INSTANT POT CHICKEN TACOS - EASY CHICKEN RECIPES
From easychickenrecipes.com
5/5 (3)Total Time 25 minsCategory AppetizerCalories 275 per serving
INSTANT POT CHICKEN TACOS RECIPE: AN EASY, HEALTHY ...
From healthyrecipes101.com
25 BEST INSTANT POT CHICKEN RECIPES | ALLRECIPES
From turbofuture.en.from-de.com
DISCOVER CHICKEN TACOS INSTANT POT RECIPES 'S POPULAR ...
From tiktok.com
INSTANT POT CHICKEN TACOS - WENDY POLISI
From wendypolisi.com
INSTANT POT CHICKEN TACOS - RECIPES-GALORE.COM
From recipes-galore.com
RECIPE OF SPEEDY INSTAPOT SOFT CHICKEN TACOS | BEST ...
From recipes.homemades.buzz
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