Easy Instant Pot Chicken Taco Meat
Taco Tuesday just got a whole lot easier thanks to this easy instant pot chicken tacos recipe. Juicy chicken is pressure cooked in a flavorful sauce and then shredded to make the best taco meat. Use skinless chicken breasts or boneless skinless chicken thighs.
Servings: 6
Calories: 272
Ingredients
- 8 boneless skinless chicken thighs
- 10 ounces enchilada sauce
- 2 tablespoons lime juice
- 3 cloves minced garlic
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon kosher salt
Instructions
- Add all ingredients to the instant pot pressure cooker and seal the lid. Cook over high pressure for 8 minutes. While the chicken cooks, make your favorite taco toppings.
- When the pot finishes cooking, let the pot naturally release the pressure for 10 minutes followed by a quick release of the remaining pressure. Shred the chicken directly in the liquid and serve with flour tortillas or corn tortillas.
Notes
- Frozen boneless skinless chicken thighs: cook under high pressure for 12 minutes
- Thawed chicken breast: cook under high pressure for 13 minutes
- Frozen chicken breast: cook under high pressure for 15 minutes
- Serve leftover chicken in an airtight container in the refrigerator for up to 4 days.
- Freezer meal: add all of the ingredients to a freezer bag for a quick dump instant pot meal.
Nutrition
Calories: 272 | Carbohydrates: 3g | Protein: 32g | Fat: 14g | Fiber: 1g