Instant Pot Chicken Tacos

$- 1.5 lbs chicken breasts, diced - 1 cup chicken broth - 1 small onion, diced - 3 cloves garlic, minced - 2 teaspoons ground cumin - 1 teaspoon chili powder - 1 teaspoon smoked paprika - ½ teaspoon salt - ½ teaspoon black pepper - 8 small corn tortillas - Toppings: Chopped cilantro, diced avocado, shredded lettuce, lime wedges, sour cream When making these instant pot chicken tacos, fresh ingredients shine. The chicken breasts are the star. I love using 1.5 pounds of diced chicken. It cooks well and becomes tender. The chicken broth adds depth and richness. One cup is all you need. The vegetables give the dish flavor. I use one small onion, diced finely. It adds a sweet taste. Three cloves of minced garlic bring out great aroma. Together, they form a tasty base. Spices are key to flavor. I use two teaspoons of ground cumin for warmth. One teaspoon of chili powder adds a nice kick. Smoked paprika gives a hint of smokiness, while salt and black pepper round it out. Just half a teaspoon of each is enough. Don’t forget the tortillas! I prefer eight small corn tortillas. They hold the chicken well. For toppings, I recommend fresh cilantro, diced avocado, and shredded lettuce. Lime wedges provide a zesty touch, and sour cream adds creaminess. These toppings make each bite special! {{ingredient_image_1}} First, I set my Instant Pot to sauté mode. I add a splash of olive oil and let it heat. Then, I add the diced onion and sauté for about three minutes until it turns soft. Next, I toss in the minced garlic and cook for one more minute. The smell is amazing! After that, I add the diced chicken breasts. I sprinkle in the ground cumin, chili powder, smoked paprika, salt, and black pepper. I stir it all together well to coat the chicken in those tasty spices. Now, I pour in one cup of chicken broth and add the can of diced tomatoes with green chilies. I make sure to stir everything together. After that, I close the lid of the Instant Pot. I check that the steam valve is set to sealing. Then, I select the manual or pressure cook setting and set the timer for ten minutes. When the cooking time is up, I perform a quick release of steam. I wait until all the steam has escaped, then remove the lid. Using two forks, I shred the chicken right in the pot. I stir the shredded chicken into the sauce for extra flavor. Next, I warm the small corn tortillas in a dry skillet over medium heat. I can also wrap them in foil and heat them in the oven if I prefer. Finally, I serve the shredded chicken on the warm tortillas. I top them with fresh cilantro, diced avocado, shredded lettuce, and a drizzle of sour cream. A squeeze of lime juice adds a nice, zesty touch! To make the best chicken tacos, start with good seasoning. Marinate the chicken in spices like cumin and chili powder. This helps the chicken soak up all the flavors. Fresh ingredients also matter. Use ripe tomatoes and fragrant garlic for a tasty sauce. These small steps make a big difference. Shredding the chicken before serving is key. It ensures each taco gets a good amount of chicken. Use two forks to shred right in the pot. This keeps the chicken moist and flavorful. When sautéing, control the heat. Too high can burn the garlic. Adjust the heat to avoid smoke and keep flavors fresh. Pair your chicken tacos with simple sides. Fresh guacamole or a light salad works well. For gatherings, present tacos on a platter. Arrange toppings like cilantro, avocado, and lime wedges for guests. This makes it fun and interactive. Everyone can build their own taco just the way they like it. Pro Tips Marinate for More Flavor: If time allows, marinate the chicken in the spices and chicken broth for 30 minutes to an hour before cooking to enhance the flavor. Use Fresh Ingredients: Fresh lime juice and ripe avocados significantly improve the taste of your tacos. Always opt for fresh toppings when possible. Make it Spicy: If you like heat, add a diced jalapeño or a pinch of cayenne pepper to the chicken mixture for an extra kick. Customize Your Toppings: Feel free to get creative with toppings! Try adding pickled onions, crumbled queso fresco, or even a dollop of guacamole. {{image_2}} You can change the protein in this recipe. Try using: - 1.5 lbs turkey, diced - 1.5 lbs pork, diced - 1.5 lbs beef, diced These choices add new flavors. If you want a vegan option, use plant-based proteins like: - 1.5 lbs tofu, diced - 1 can (15 oz) chickpeas, drained These swaps give you tasty and healthy options. Want to spice things up? Change the spice blend! Add more heat with: - 1 teaspoon cayenne pepper - 1 teaspoon chipotle powder For a smoky taste, use smoked paprika or add: - 1 tablespoon liquid smoke You can also use fresh or canned salsa instead of tomatoes. Salsa not only adds flavor but also gives your tacos a fresh taste. If you follow a gluten-free diet, try these tortilla options: - Corn tortillas (like in the recipe) - Gluten-free flour tortillas For those looking for low-carb options, consider using: - Lettuce wraps - Cauliflower tortillas These adjustments keep your meal delicious while fitting your diet. To store leftovers, place them in airtight containers. This keeps the chicken taco filling fresh. I recommend using glass containers for best results. You can keep it in the fridge for up to four days. After that, it may lose its flavor and texture. If you want to freeze the chicken taco filling, let it cool first. Then, place it in a freezer-safe bag or container. Be sure to remove as much air as possible. This helps to prevent freezer burn. You can freeze it for up to three months. When you're ready to eat, thaw it in the fridge overnight. For quick meals, you can use the microwave to thaw it, but be careful to avoid cooking the chicken. To reheat, you can use the stove or microwave. If using the stove, heat it gently over low heat. Stir often to keep it from sticking. If using a microwave, heat it in short intervals. This helps to maintain the flavor and texture. To avoid soggy tortillas, warm them separately in a skillet. This keeps them nice and crispy. Enjoy your tasty chicken tacos! Cooking time depends on the cut of chicken. For chicken breasts, it takes about 10 minutes. Bone-in chicken thighs need around 15 minutes. Always check the internal temperature. It should be 165°F for safe eating. Remember, the Instant Pot takes time to build pressure. This can add a few minutes to the total time. Yes, you can use frozen chicken! Just add 5 more minutes to the cooking time. Adjust the pressure release to natural for 5 minutes before quick releasing. This helps cook the chicken evenly. Always check that it reaches 165°F. Using frozen chicken is a great time saver. Toppings can make your tacos shine. Here are some great ideas: - Chopped cilantro - Diced avocado - Shredded lettuce - Lime wedges - Sour cream - Fresh salsa - Shredded cheese - Pickled onions Feel free to mix and match toppings. Get creative and have fun! This blog post walked you through making tasty chicken tacos in an Instant Pot. We covered essential ingredients and step-by-step instructions. You learned tips to perfect the texture and flavor of your taco filling. Variations and storage tips help you get creative and minimize food waste. Enjoying homemade chicken tacos can be simple and fun. With easy steps, fresh ingredients, and tasty toppings, dinner can be a win. Now, grab your Instant Pot and get cooking!$

Instant Pot Chicken Tacos

Discover the joy of Instant Pot chicken tacos with this easy chicken tacos recipe that transforms dinner into a delicious experience! Perfect for busy weeknights, these shredded chicken tacos come together quickly for a flavorful meal your family will love. Dive into this quick taco recipe and elevate your Instant Pot recipes game. Save this recipe to enjoy tasty tacos tonight! #InstantPotChickenTacos #ShreddedChickenTacos #EasyChickenTacosRecipe #QuickTacoRecipe

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Ingredients

1.5 lbs chicken breasts, diced

1 cup chicken broth

1 small onion, diced

3 cloves garlic, minced

1 can (15 oz) diced tomatoes with green chilies

2 teaspoons ground cumin

1 teaspoon chili powder

1 teaspoon smoked paprika

½ teaspoon salt

½ teaspoon black pepper

8 small corn tortillas

Toppings: Chopped cilantro, diced avocado, shredded lettuce, lime wedges, sour cream

Instructions

Set the Instant Pot to the sauté mode and add a splash of olive oil. Once hot, add the diced onion and sauté for about 3 minutes until translucent. Stir in the minced garlic and cook for an additional minute until fragrant.

Add the diced chicken breasts to the pot, followed by the ground cumin, chili powder, smoked paprika, salt, and black pepper. Stir well to coat the chicken in the spices.

Pour in the chicken broth and add the can of diced tomatoes with green chilies (do not drain). Stir to combine.

Close the lid of the Instant Pot, ensuring the steam valve is set to sealing. Select the manual or pressure cook setting and set the timer for 10 minutes.

Once the cooking cycle is complete, carefully perform a quick release of the steam. Remove the lid once all the steam has been released.

Shred the chicken with two forks right in the pot and stir to combine with the sauce.

Warm the corn tortillas in a dry skillet over medium heat or wrap them in foil and heat them in the oven.

Serve the shredded chicken mixture on the warm tortillas and top with fresh cilantro, avocado, lettuce, and a drizzle of sour cream. Add a squeeze of lime juice for extra zest.

Prep Time: 10 mins | Total Time: 30 mins | Servings: 4