Instant Pot Cilantro Lime Chicken Tacos Food

INSTANT POT CILANTRO LIME CHICKEN

Steps:

• Using at least a 6qt instant pot, add all ingredients for the chicken into the pot, except the cilantro. Close the lid, seal the pressure valve, then set on manual/high for 15 minutes.
• Once the time is up, allow the pressure to naturally release for 10 minutes (don't touch it), then manually release the rest of the pressure (by flipping the valve). Remove lid.
• Shred the chicken breast (either remove and shred or shred in pot using 2 forks); then add the cilantro into the pot. Stir everything together to coat.
• Serve as desired, top with desired garnishes.

INSTANT POT CILANTRO LIME SHREDDED CHICKEN TACOS

Steps:

• Dump all ingredients for chicken in Instant Pot, adding half of the cilantro and saving the other half for after. Add raw chicken breasts last. Set to manual and pressure cook on high for 3 minutes (add 2 more minutes if using larger breasts).
• Instant Pot will take about 10 minutes to pre-heat and then the 3 minutes to cook. When complete, press cancel and do a quick release of the steam, waiting until the pressure gauge drops back down and the lid is safe to open.
• Remove lid and chicken breasts. Shred with two forks. Add back to Instant Pot sauce along with the remaining half of the fresh cilantro. Stir well until everything is combined. Chicken will be sitting in extra liquid so use a slotted spoon to serve.
• Add chicken to warm corn tortillas along with toppings of your choice. Serve and enjoy!

INSTANT POT® CILANTRO-LIME CHICKEN TACOS

Steps:

• Combine 3 tablespoons olive oil, garlic, cumin, coriander, cilantro, and juice of 1 lime in a gallon-sized resealable plastic bag. Add chicken and marinate for 30 minutes.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat remaining 1 tablespoon olive oil. Add onion rings and cook until soft and translucent. Add diced tomatoes with liquid. Drain chicken from marinade and add to Instant Pot®. Close and lock the lid.
• Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, for 6 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Remove chicken and shred with 2 forks. Return to the Instant Pot® and mix with tomato sauce.
• Add chicken mixture to taco shells and add preferred toppings. Slice remaining lime and add lime slices to each taco plate.

BIRRIA DE POLLO (CHICKEN BIRRIA) TACOS

Steps:

• Add chicken broth to a medium saucepan and bring to a boil over medium-high. Remove from heat and add dried chiles. Cover and let sit until chiles have softened, about 10 minutes.
• Meanwhile, heat 2 tablespoons of the oil in a large pot or Dutch oven over medium-high. Add 3 of the onion quarters, reserving the last quarter for later use, and garlic to pan. Cook, flipping once, until charred, about 6 minutes. Remove from heat (do not wipe out the pot), and transfer onion and garlic to a blender. Add chicken broth, chiles, tomatoes, vinegar, 1 teaspoon salt, cumin, oregano, pepper, and cloves. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until combined, about 1 to 2 minutes. Pour through a fine mesh strainer into a large bowl.
• Season chicken with remaining 1 teaspoon salt. Add remaining 1 tablespoon oil in to the large pot; heat over medium-high. Add chicken; cook, flipping once, until golden brown, about 3 minutes per side. Pour blended chile mixture over meat chicken and top with bay leaf. Cover and cook over medium-low until chicken is cooked through, about 25 minutes.
• Meanwhile, chop remaining onion quarter. Set aside.
• Uncover pot, discard bay leaf, and remove chicken from chile mixture and shred. Transfer shredded chicken to a large bowl and top with 1 cup of the chile mixture; leave remaining mixture in the Dutch oven pot over medium-low.
• Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high. Working with 1 tortilla at a time, quickly dip tortilla into sauce until well coated. Transfer to skillet and top with 1/4 cup of the chicken. Repeat process with as many tortillas as will fit on in skillet. Cook until tortillas are golden brown and beginning to crisp, 1 to 2 minutes. Fold tortillas in half and transfer to a plate. Repeat process with remaining sauce, meat chicken and tortillas.
• Divide tacos evenly among 6 plates. Top with reserved chopped onion and cilantro and serve with lime wedges.

INSTANT POT CILANTRO LIME CHICKEN

Steps:

• Using at least a 6 quart instant pot, add all ingredients to the chicken into the pot except cilantro.
• Close lid and seal the pressure valve, then set on manual/high for 15 minutes.
• When time is up, allow the pressure to naturally release for 10 minutes. Then manually release the rest of the pressure by flipping the valve. Remove lid.
• Shred the chicken breast (either remove and shred or shred in pot using 2 forks). Then add the cilantro into the pot and stir everything together to coat.
• Serve with rice or flour/corn tortillas, quinoa, limes, and colby jack cheese.