CHICKEN TACOS

INSTANT POT

This Easy Instant Pot Chicken Taco Filling recipe  is so versatile! It’s great for taco salads, enchiladas, burritos, and more! And these pressure cooker shredded chicken tacos are SO convenient for busy nights—you don’t even have to remember to thaw the frozen chicken!

Chicken Breasts Oil Tomatoes with Green Chiles Onion Spices Tortillas Toppings 

Ingredients

Instructions

Saute onion in oil. Add chicken, tomatoes and spices to the pot.   

Instructions

Lock the lid in place and pressure cook on high for 12-15 minutes. Quick pressure release. 

Instructions

Remove chicken from pot reserving juices.  Shred chicken and return to pot, stirring to combine. 

TOPPINGS

I like to use lots of fresh vegetables like shredded lettuce, diced tomatoes, avocados, spinach, or cilantro. Plus lime wedges and sour cream or Mexican Crema.

TIP

If you have a stand mixer like a KitchenAid or Breville, put your cooked  chicken breasts in the mixer bowl and use the paddle attachment to shred it. You’ll shred all 6 breasts in just a few minutes!

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