I previously made my go-to chicken tacos in the slow cooker. But since I’ve been on an Instant Pot binge, I decided to give them a try using that method. For this particular recipe, the pressure cooker significantly reduced the cooking time and resulted in just as yummy tasting chicken as the crock pot.
Chicken Tacos
Shredded Chicken for any Mexican dish
1-2 lbs. chicken breasts (I usually go more towards the 2 lb. mark for plenty of leftovers)
1 clove garlic, minced
1 jar salsa (we like newman’s own mild)
2 tsp chili powder
1 tsp ground cumin
1/2 tsp ground coriander
salt and pepper to taste
Taco Bar Toppings
shredded Mexican blend cheese
sour cream
cilantro
black beans
refried beans
shredded lettuce or arugula
diced tomatoes
diced avocado or guacamole
taco sauce
fritos (for taco salad) and/or taco or burrito shells
green onions
Mexican rice
jalapenos
- Mix together chili powder, cumin, and coriander. Sprinkle on both sides of chicken. Put chicken in instant pot. Add garlic and pour salsa over the top.
- Close lid, set to sealing, turn to high pressure cook mode and time 13 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
- Remove chicken, shred or dice and then return to the Instant Pot to marinate even further. Add salt and pepper to taste.
Notes: When make this in the crock pot, I put chicken breasts in (fresh or frozen) the pot in the morning and let it cook on low all day. Always follow the manufacturer directions for your specific Instant Pot, including on sealing, venting and cooking times.
This chicken is great for tacos, burritos and taco salads. It has a great flavorful taste and is a staple around here!!
I hope that y’all had a wonderful weekend!!
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