Instant Pot Shredded Chicken Tacos
Flavorful and easy tacos with simple ingredients
Servings: 5
Calories: 471kcal
Equipment
- pressure cooker or crockpot
Ingredients
Shredded Chicken
- 16 oz chicken breast
- 1/2 container salsa
- 1/2 tsp cayenne pepper
- 1 tsp salt
- 1 tsp black pepper
- 1/2 tsp garlic powder
- t tbsp ground cumin
- 1 tbsp chili powder
- 1 tsp dried oregano
Toppings
- 10 whole wheat soft taco shells
- 1 cup mixed greens
- 1 cup diced tomatoes
- 5 tbsp sour cream
- 10 slices avocado
Instructions
- Add chicken breasts, salsa, and spices (cayenne pepper, salt, black pepper, garlic powder, ground cumin, chili powder, and dried oregano) to the Instant Pot.
- Set Instant Pot to manual (high pressure) for 20 minutes. Let your Instant Pot do a natural release (aka let it sit for 10 minutes after the timer goes off), then quick release the pressure valve.
- Shred chicken with a hand mixer or with two forks. Drain any excess liquid. Keep warm.
- (optional step) Briefly toast tortillas in a pan heated over medium heat or in a toaster oven until light brown spots begin to show. Don't over-toast!
- Assemble your toppings. Assemble each taco or serve family-style.
Notes
To make in a slow-cooker: Cook on high for 4 hours then shred, drain excess liquid, and serve.
Nutrition
Serving: 2tacos | Calories: 471kcal | Carbohydrates: 63.8g | Protein: 29.8g | Fat: 12.7g | Saturated Fat: 4.6g | Polyunsaturated Fat: 2.6g | Monounsaturated Fat: 2.3g | Cholesterol: 60mg | Sodium: 1839mg | Potassium: 297mg | Fiber: 9g | Sugar: 15.1g