Instant Pot Shredded Chicken Tacos
You can never have too many Mexican recipes, so give Instant Pot Shredded Chicken Tacos a try. This gluten free recipe serves 6 and costs $2.39 per serving. One portion of this dish contains about 38g of protein, 14g of fat, and a total of 358 calories. It is brought to you by Well Plated. A couple people really liked this main course. 11 person have tried and liked this recipe. Head to the store and pick up cilantro, chipotle peppers in adobo, olive oil, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 55 minutes. Taking all factors into account, this recipe earns a spoonacular score of 74%, which is pretty good. If you like this recipe, take a look at these similar recipes: Instant Pot® Shredded Chicken Tacos, Instant Pot Shredded Chicken, and Instant Pot Shredded Poached Chicken.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 45 minutes
Ingredients:
1 ripe avocado, peeled and pitted
1/2 teaspoon black pepper
1 (14-ounce) can diced tomatoes in their juices
2 teaspoons chili powder
3 chipotle peppers in adobo (individual peppers, NOT 3 cans), finely chopped (if you love heat, feel free to add an extra pepper or stir in 3 teaspoons of sauce from the can)
Any other bonus toppings: fresh cilantro, diced jalapeno, thinly sliced radishes, cheese, additional salsa, diced avocado (either in place of or in addition to avocado sauce above)
4 cloves garlic, minced
1/4 teaspoon kosher salt
2 teaspoons kosher salt, divided
1/4 cup freshly squeezed lime juice (from about 1 medium lime)
2–4 tablespoons fresh lime juice
3/4 cup nonfat plain Greek yogurt
1 tablespoon extra-virgin olive oil, divided
2 pounds boneless, skinless chicken breasts (about 4 small/medium or 3 medium/large), cut in half if large
Old El Paso Stand & Stuff Taco Shells
1 small (or 1/2 large) yellow onion, thinly sliced
Equipment:
instant pot
bowl
food processor
Cooking instruction summary:
Season both sides of the chicken with 1 teaspoon kosher salt and black pepper.Set the Instant Pot to saut. 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 saut, 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 with the chicken, drizzle with avocado sauce, and add any desired toppings. Enjoy immediately.
Step by step:
1. Season both sides of the chicken with 1 teaspoon kosher salt and black pepper.Set the Instant Pot to saut.
2. 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.
3. Remove to a plate and set aside.
4. Add the second half of the chicken and sear each side for 2 to 3 minutes each.
5. Remove to the same plate.With the Instant Pot still on saut, add the remaining 1/2 tablespoon olive oil.
6. Add the onion, garlic, chili powder, and remaining 1/2 teaspoon kosher salt.
7. 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).
8. 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.
9. 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 with the chicken, drizzle with avocado sauce, and add any desired toppings. Enjoy immediately.
Nutrition Information:
covered percent of daily need
