Name: Instant Pot Shredded Chicken Tacos
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: as needed diced Jalapeño pepper; as needed finely sliced Radish; as needed diced Avocado; 910 g boned, skinned Chicken breast; 2 ¼ teaspoons Kosher salt; ½ teaspoon Black pepper; 1 tablespoon Extra virgin olive oil; 1 finely sliced Yellow onion; 2 teaspoons Chili powder; 4 minced Garlic clove; 3 finely chopped Chipotle peppers in adobo sauce; 395 g Canned diced tomatoes; 60 ml Lime juice; 1 pitted, peeled Avocado; 185 g Low-fat greek yogurt; 4 tablespoons Lime juice; as needed Taco shells; as needed Cilantro; as needed Fresh salsa

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Instant Pot Shredded Chicken Tacos

Fresco

Posted April 4, 2022 (Last updated April 29, 2022)

Serves

Total Time

55mins

Calories

372

The BEST EVER Instant Pot Shredded Chicken Tacos! Easy, juicy pressure cooker Mexican chicken that's healthy and full of flavor. Use it for tacos, burritos, taco bowls, or mix with black beans and rice.

Ingredients

Jalapeño pepperas neededdiced
Radishas neededfinely sliced
Avocadoas neededdiced
Chicken breast910 gboned, skinned
Kosher salt2 ¼ teaspoons
Black pepper½ teaspoon
Extra virgin olive oil1 tablespoon
Yellow onion1finely sliced
Chili powder2 teaspoons
Garlic clove4minced
Chipotle peppers in adobo sauce3finely chopped
Canned diced tomatoes395 g
Lime juice60 ml
Avocado1pitted, peeled
Low-fat greek yogurt185 g
Lime juice4 tablespoons
Taco shellsas needed
Cilantroas needed
Fresh salsaas needed

Method

1. Season both sides of the chicken with kosher salt and black pepper
2. Pre-heat the inner pot - Sauté, Normal
3. Then add extra virgin olive oil to the inner pot
4. Once hot and shimmering, add half the chicken
5. Sear both sides for 2 to 3 minutes each, just until brown (the chicken does not need to be cooked through
6. Remove to a plate and set aside
7. Add the second half of the chicken
8. Sear each side for 2 to 3 minutes each
9. Remove to the same plate
10. With the Instant Pot still on sauté, add the remaining olive oil
11. Add the onion, garlic, chili powder, and remaining kosher salt
12. Let cook 3 minutes, until the onion beings to soften
13. Turn the Instant Pot off
14. Stir in the chipotle peppers, tomatoes, and reserved chicken
15. Arrange the chicken pieces in a single layer
16. Pour the lime juice over the top
17. Close and lock the lid and turn the steam release handle to Sealing
18. Pressure cook, High, 8 min, then quick-release the pressure
19. Once you can open the lid, turn the Instant Pot off
20. Then remove the chicken to a large bowl or plate
21. Pre-heat inner pot - Sauté, Normal
22. Bring the cooking liquid to a simmer
23. Let simmer for 5 to 10 minutes, stirring occasionally, until the liquid reduces by about half
24. Meanwhile, shred the chicken with two forks (or, once it is cool enough, your fingers)
25. Once the liquid is reduced, turn the instant pot off, return the chicken into the instant pot, and then stir the chicken to coat in the sauce
26. Add avocado, low-fat greek yogurt, lime juice and kosher salt to a clean food processor bowl
27. Blend until smooth
28. Taste and add additional salt or lime juice as desired
29. To serve: fill the shells with the chicken, drizzle with avocado sauce, and add any desired toppings

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