SHREDDED CHICKEN TACOS WITH TACO SEASONING RECIPES
INSTANT POT CHICKEN TACO RECIPE - KITCHN
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
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
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
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
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