Instant Pot Shredded Chicken Tacos
Try this Instant Pot Shredded Chicken Tacos recipe.
Try this Instant Pot Shredded Chicken Tacos recipe.
- 4 cloves garlic minced
- chopped cilantro
- lime wedges
- salsa verde
- corn tortillas
- 1 tsp. cumin
- juice of 2 limes
- 1 tbsp. canola vegetable or avocado oil
- 2 lbs. boneless skinless chicken cubed and lightly seasoned* (i used a combo of breasts and thighs)
- 1/2 yellow onion thinly sliced
- 1 tsp. chili powder
- 1/2 tsp. coriander
- 1/2 tsp. paprika
- 1/2 tsp. kosher sea salt
- 1/4 tsp. oregano
- juice of 2 oranges
- 1/2 jalapeã±o, minced (or a whole pepper if you prefer
- 1/2 c. fresh cilantro
- diced red onion
- cotija or queso fresco cheese
- Carbohydrate 84.5594833333333 g
- Cholesterol 317.514659 mg
- Fat 18.339444996 g
- Fiber 10.9260002693534 g
- Protein 106.856957943 g
- Saturated Fat 4.271319723 g
- Serving Size 1 1 lbs shredded chicken (806g)
- Sodium 434.302791566667 mg
- Sugar 73.6334830639799 g
- Trans Fat 3.495486168 g
- Calories 931 calories
Step-by-step
- Turn the Instant Pot on the SAUTE setting.
- Add oil and sear the chicken until golden brown. You will need to do this in two batches.
- Transfer chicken to a plate and set aside.
- Add the onions and cook until translucent, about 2-3 minutes, then add the garlic and cook for an additional minute.
- Add the chicken back into the pot.
- Season with chili powder, cumin, coriander, paprika, salt, and oregano.
- Add the orange juice, lime juice, jalapeño, and cilantro.
- Place the lid on the Instant Pot and pressure cook on the POULTRY setting for 12 minutes.
- After the chicken has fully cooked, carefully turn the steam release vent and let the pressure come down.
- Once the valve pops, remove the lid and turn the Instant Pot on SAUTE.
- Cook the chicken until almost all of the remaining liquid is gone, or for crispy chicken, cook until the liquid is gone, then stir every 2-3 minutes for 6 minutes, taking care to not let the chicken burn.
- Using two forks, shred the chicken and toss with extra lime juice, if desired.
- Serve immediately.
My Go-To Weeknight Dinner: Instant Pot Shredded Chicken Tacos
As a busy working mom, time is my most precious commodity. Dinner needs to be quick, easy, and (let's be honest) delicious. That's why my Instant Pot has become my absolute best friend. It's a lifesaver, honestly! This recipe for Instant Pot Shredded Chicken Tacos is a perfect example of how I can get a healthy and flavorful meal on the table in under 30 minutes. Forget takeout; this is way faster and infinitely more satisfying.
The beauty of this recipe lies in its simplicity. I'm not a gourmet chef; I'm just a mom who wants to feed her family good food without spending all day in the kitchen. The Instant Pot does most of the work – the chicken cooks perfectly, becoming incredibly tender and juicy. And the flavors? Oh my goodness, the flavors! The combination of spices, citrus juices, and fresh cilantro creates a vibrant and zesty taste that everyone in my family loves.
I usually start by prepping the ingredients while the kids are still at school. Chopping the onions, garlic, and jalapeño takes just a few minutes, and it's a great way to de-stress after a long day at work. Then it's a simple matter of throwing everything into the Instant Pot, setting the timer, and letting the magic happen. While the chicken is cooking, I can focus on other things – maybe catch up on emails, tackle a load of laundry, or even just sit down and enjoy a cup of tea.
Once the chicken is cooked, shredding it is a breeze. Two forks do the trick in seconds. I often add a little extra lime juice at this stage to boost the brightness of the flavors. From there, it’s taco time! Warm up some corn tortillas, pile on the shredded chicken, and add your favorite toppings. I'm a big fan of salsa verde, diced red onion, and a sprinkle of cotija cheese, but the possibilities are endless. You can customize your tacos to suit everyone's preferences.
This recipe is incredibly versatile. You can easily adjust the spice level to your liking by adding more or less jalapeño. If you prefer a milder flavor, simply omit the jalapeño altogether. Leftovers are amazing too! I often use the shredded chicken in salads, quesadillas, or even just as a quick and easy lunch. The possibilities are truly endless, which is a huge bonus for busy people like me.
Beyond Tacos: Don't limit yourself to tacos! This Instant Pot shredded chicken is incredibly versatile. It's fantastic in enchiladas, burritos, or even as a filling for stuffed peppers. I sometimes add it to a big salad for a protein-packed lunch. The tender chicken absorbs the spices beautifully, making it a perfect addition to almost any Mexican-inspired dish.
Tips for Success:
- Don't overcook the chicken: The Instant Pot does a fantastic job of cooking chicken perfectly, so it’s important not to overcook it. Following the cooking time in the recipe is key to tender, juicy chicken.
- Adjust the spices to your taste: Feel free to experiment with the spices! If you like things spicier, add more chili powder or jalapeño. If you prefer a milder flavor, reduce the amount of chili powder or omit the jalapeño entirely.
- Use fresh ingredients: Fresh cilantro, lime juice, and other fresh ingredients really elevate the flavor of this dish. Don't skimp on these!
- Make it ahead: You can make the shredded chicken ahead of time and store it in the refrigerator for up to 3 days. This is a great way to save time on busy weeknights.
This Instant Pot Shredded Chicken Tacos recipe is more than just a quick and easy meal; it's a testament to the power of simple, flavorful cooking. It's a recipe that allows me to feed my family delicious, healthy food without sacrificing precious time. It's a recipe I’ll be making again and again.
So, give this recipe a try and let me know what you think! I hope it becomes a weeknight staple in your kitchen too. Happy cooking!
