Instant Pot Chicken Tacos
Equipment
- 1 6 Qt. Instant Pot or other electric pressure cooker brand
Ingredients
- 2 Organic Chicken Breasts frozen or defrosted
- 1 C Organic Chicken Broth
- 3 Tbsp. Homemade Taco Seasoing or seasoning of your choice
- 16 oz. Organic Salsa
Instructions
- Pour 1 cup of organic chicken broth into the Instant Pot liner.
- Place chicken breasts in the liner and sprinkle with 3 tablespoons of homemade taco seasoning (get my recipe here: https://www.victoriacook.com/taco-seasoning/) or your preferred taco seasoning.
- Pour 8–16 oz. of organic salsa (mild or hot, based on preference) over the chicken.
- Seal the Instant Pot and cook on High Pressure for: 7–8 minutes if using fresh chicken 12–14 minutes if using frozen chicken
- Once cooking is complete, perform a quick pressure release and transfer the chicken to a dish. Shred with two forks.
- Ladle 2–3 spoonfuls of cooking liquid over the shredded chicken to keep it moist.
- Serve in corn or flour tortillas with your favorite toppings, such as homemade salsa (get my recipe here: https://www.victoriacook.com/salsa/), cheese, sour cream, and guacamole. Enjoy! 🌮
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