Instant Pot Shredded Chicken Tacos Food

INSTANT POT SHREDDED CHICKEN TACOS

Steps:

• Add all of the ingredients in the order listed, except for the corn tortillas, lettuce and guacamole, to you Instant Pot Pressure Cooker. Do not stir. Place the lid on your pot and make sure the vent knob is in the SEALING position.
• Using the display panel select the MANUAL/PRESSURE COOK function. Use the +/- arrows until the time reads 15 minutes. When the pot has finished cooking let it naturally release the pressure, about 12 minutes.
• Using a hand mixer, carefully shred the chicken inside the pot. Spread tortillas with guacamole, top with lettuce and chicken. Serve with your favorite hot sauce.

INSTANT POT® CHICKEN TACOS

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.

INSTANT POT SHREDDED CHICKEN TACOS

Steps:

• In your instant pot/pressure cooker combine chicken, broth or water, cumin, chili powder, garlic powder, and fire roasted tomatoes (with liquid).
• Cover and set to PRESSURE COOK or MANUAL for 20 minutes. (30 minutes if using frozen chicken breasts)
• Do a quick release (turn vent knob to the VENT position and allow to de-pressurize until the float valve drops down) then uncover and shred chicken with two forks.
• Serve chicken in tortillas topped with cheese, tomatoes, avocado, cilantro, or any other favorite toppings.

INSTANT POT SHREDDED CHICKEN TACOS

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.

INSTANT POT SHREDDED CHICKEN TACOS

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!

SHREDDED CHICKEN TACOS RECIPE BY TASTY

Steps:

• Place chicken breasts inside the Instant Pot.
• Add the chili powder, ground cumin, pepper, and garlic and toss until the chicken is coated on both sides. Add the salsa.
• Seal the lid in place until you hear the beep. Tip: Closing the lid can be tricky. Have the pressure knob at 11 o'clock and turn right.
• Press "Poultry" and set time to 13 minutes. Set pressure knob to "Sealing".
• Steam will release and the screen will say "On" before it starts counting down.
• Once the timer goes off, carefully turn the pressure knob to "Venting". Let all of the stream release before opening the lid.
• Shred the chicken with two forks.
• Serve with tortillas, pico de gallo, guacamole, sour cream, or other desired toppings.
• Enjoy!