BEST CHICKEN TACO RECIPE RECIPES

INSTANT POT CHICKEN TACO RECIPE | KITCHN

Instant Pot Chicken Taco Recipe | Kitchn image

Salsa-seasoned shredded chicken tacos topped with a cool avocado dressing is the ultimate taco dinner.

Provided by Patty Catalano

Categories Whole protein Main dish Dinner Poultry dish Meal prep components Dip

Total Time 2520S

Prep Time 900S

Cook Time 1620S

Yield 6

Number Of Ingredients 15

Ingredients

1 (1-ounce) packet taco seasoning, or 5 tablespoons homemade taco seasoning
1 cup salsa
1/2 cup water
2 1/2 pounds boneless, skinless chicken breasts (3 to 4)
1 medium lime
1 medium avocado
1/3 cup sour cream or plain Greek yogurt
1/2 teaspoon kosher salt
Tortillas
Lime wedges
Shredded cheese
Shredded lettuce
Diced tomatoes
Sliced pickled or fresh jalapeños
Thinly sliced radishes

Steps:

Make the tacos: Combine 1 package taco seasoning, 1 cup salsa, and 1/2 cup water in a 6-quart or larger Instant Pot or electric pressure cooker. Add 2 1/2 pounds boneless, skinless chicken breasts, turn to coat in the salsa, then arrange in an even layer.
Lock the lid into place and make sure the valve is set to seal. Set to cook for 15 minutes on HIGH pressure. It will take 10 to 12 minutes to come up to pressure. Meanwhile, make the creamy avocado sauce.
Make the creamy avocado sauce: Juice 1 lime until you have 2 tablespoons and place the juice in a food processor fitted with the blade attachment or a blender. Add 1 pitted and peeled avocado, 1/3 cup sour cream, and 1/2 teaspoon kosher salt. Process until smooth. Thin out with more lime juice if desired.
When the cook time is up, let the pressure naturally release for 5 minutes. Quick release any remaining pressure. Use two forks to shred the chicken in the Instant Pot, then toss to coat in the sauce. Serve in tortillas with desired toppings.

Nutrition Facts : SaturatedFatContent 3.3 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 10.2 g, SugarContent 3.0 g, ServingSize Serves 6, ProteinContent 44.4 g, FatContent 12.5 g, Calories 336 cal, SodiumContent 740.3 mg, FiberContent 4.0 g, CholesterolContent 0 mg

INSTANT POT CHICKEN TACO RECIPE | KITCHN

Instant Pot Chicken Taco Recipe | Kitchn image

Salsa-seasoned shredded chicken tacos topped with a cool avocado dressing is the ultimate taco dinner.

Provided by Patty Catalano

Categories Whole protein Main dish Dinner Poultry dish Meal prep components Dip

Total Time 2520S

Prep Time 900S

Cook Time 1620S

Yield 6

Number Of Ingredients 15

Ingredients

1 (1-ounce) packet taco seasoning, or 5 tablespoons homemade taco seasoning
1 cup salsa
1/2 cup water
2 1/2 pounds boneless, skinless chicken breasts (3 to 4)
1 medium lime
1 medium avocado
1/3 cup sour cream or plain Greek yogurt
1/2 teaspoon kosher salt
Tortillas
Lime wedges
Shredded cheese
Shredded lettuce
Diced tomatoes
Sliced pickled or fresh jalapeños
Thinly sliced radishes

Steps:

Make the tacos: Combine 1 package taco seasoning, 1 cup salsa, and 1/2 cup water in a 6-quart or larger Instant Pot or electric pressure cooker. Add 2 1/2 pounds boneless, skinless chicken breasts, turn to coat in the salsa, then arrange in an even layer.
Lock the lid into place and make sure the valve is set to seal. Set to cook for 15 minutes on HIGH pressure. It will take 10 to 12 minutes to come up to pressure. Meanwhile, make the creamy avocado sauce.
Make the creamy avocado sauce: Juice 1 lime until you have 2 tablespoons and place the juice in a food processor fitted with the blade attachment or a blender. Add 1 pitted and peeled avocado, 1/3 cup sour cream, and 1/2 teaspoon kosher salt. Process until smooth. Thin out with more lime juice if desired.
When the cook time is up, let the pressure naturally release for 5 minutes. Quick release any remaining pressure. Use two forks to shred the chicken in the Instant Pot, then toss to coat in the sauce. Serve in tortillas with desired toppings.

More about "best chicken taco recipe recipes"

INSTANT POT CHICKEN TACO RECIPE | KITCHN

Salsa-seasoned shredded chicken tacos topped with a cool avocado dressing is the ultimate taco dinner.
From thekitchn.com
Reviews 5
Total Time 2520S
Category Whole protein, Main dish, Dinner, Poultry dish, Meal prep components, Dip
Cuisine United states, Mexican, Tex-mex, Latin america
Calories 336 cal per serving

When the cook time is up, let the pressure naturally release for 5 minutes. Quick release any remaining pressure. Use two forks to shred the chicken in the Instant Pot, then toss to coat in the sauce. Serve in tortillas with desired toppings.

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