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Instant Pot Chicken Tacos
Plat

Instant Pot Chicken Tacos

40 minPour 6Nutri-Score B€€
par @chefjoeycharney19 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

6 personnes
  • boneless skinless chicken thighs (thighs or breasts, fresh or thawed)Viandes900 g
  • chicken stockÉpicerie80 ml
  • salsaÉpicerie240 ml
  • taco seasoning (pre-made)Épices50 g
  • taco shells (hard and/or soft shells)Boulangerie12 morceaux
  • lettuce (shredded)Fruits et légumes150 g
  • sour creamProduits laitiers120 g
  • cheese (shredded)Produits laitiers120 g

par portion

Nutrition

361kcal

Glucides
22 g
Protéines
29 g
Lipides
18 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Autocuiseur
  • Saladier

pas à pas

Préparation

  1. Load the Instant Pot

    • Place the chicken in the Instant Pot.
    • Add the chicken stock, salsa and taco seasoning.
    Étape 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.
    Étape 2

  3. Prepare the shells and toppings

    • While the chicken cooks, set out the taco shells.
    • Prepare the lettuce, sour cream, salsa and cheese.
    Étape 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.
    Étape 4

  5. Serve

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