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Instant Pot Chicken Tacos
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Instant Pot Chicken Tacos

40 minServes 6Nutri-Score B€€
from @chefjoeycharney19 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • boneless skinless chicken thighs (thighs or breasts, fresh or thawed)Meat900 g
  • chicken stockPantry80 ml
  • salsaPantry240 ml
  • taco seasoning (pre-made)Spices50 g
  • taco shells (hard and/or soft shells)Bakery12 pieces
  • lettuce (shredded)Produce150 g
  • sour creamDairy120 g
  • cheese (shredded)Dairy120 g

per serving

Nutrition

361kcal

Carbs
22 g
Proteins
29 g
Fat
18 g
Adapt tools

what you’ll use

Tools

  • Pressure cooker
  • Mixing bowl

step by step

Method

  1. Load the Instant Pot

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

  3. Prepare the shells and toppings

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

  5. Serve

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