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Instant Pot Chicken Tacos
Plato principal

Instant Pot Chicken Tacos

40 minPara 6Nutri-Score B€€
de @chefjoeycharney19 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

6 personas
  • boneless skinless chicken thighs (thighs or breasts, fresh or thawed)Carne900 g
  • chicken stockDespensa80 ml
  • salsaDespensa240 ml
  • taco seasoning (pre-made)Especias50 g
  • taco shells (hard and/or soft shells)Panadería12 piezas
  • lettuce (shredded)Frutas y verduras150 g
  • sour creamLácteos120 g
  • cheese (shredded)Lácteos120 g

por ración

Nutrición

361kcal

Carbohidratos
22 g
Proteínas
29 g
Grasas
18 g
Adaptar utensilios

lo que usará

Utensilios

  • Olla a presión
  • Bol

paso a paso

Preparación

  1. Load the Instant Pot

    • Place the chicken in the Instant Pot.
    • Add the chicken stock, salsa and taco seasoning.
    Paso 1

  2. Pressure cook the chicken

    • Secure the lid and select the poultry setting.
    • Cook for 15 minutes, adding a few minutes if the chicken is not thawed.
    • Do an instant release and wait for the pin to drop before opening.
    Paso 2

  3. Prepare the shells and toppings

    • While the chicken cooks, set out the taco shells.
    • Prepare the lettuce, sour cream, salsa and cheese.
    Paso 3

  4. Shred the chicken

    • Shred the chicken with a chicken shredder, a stand mixer, a hand mixer or two forks.
    • Return the shredded chicken to the pot and mix it into the juices.
    Paso 4

  5. Serve

    • Fill the taco shells with the chicken.
    • Top with lettuce, sour cream, salsa and cheese.
    Paso 5
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