Instant Pot Recipe: Shredded Chicken Tacos

If it's Taco Tuesday, and you are in the mood for an easy dinner that just takes a few ingredients, try these Instant Pot Shredded Chicken Tacos. You only need 5 ingredients for the chicken plus your favorite toppings! I modified a few elements from this original recipe for the chicken.

Ingredients (Serves 8)

• 1 tbsp olive or avocado oil

• 4 medium chicken breasts (enough to have a single layer at the bottom of the Instant Pot)

• 2 tbsp packaged taco seasoning or homemade (see recipe here)

• ½ cup chicken broth

• 1 cup salsa (I like Hot Pace jarred salsa, but adjust based on your spiciness preferences!)

  
  

Instructions

1. Brown the chicken: Heat the oil in the Instant Pot on Saute mode until it says "Hot." While it is heating up, season the chicken on both sides with the taco seasoning. Once the Instant Pot is "Hot," place the chicken in a single layer. Brown the chicken for 2-3 minutes, and then flip to brown on the other side for 2 minutes.

2. Add liquid: Turn the Instant Pot off. Then add the chicken broth and salsa over top of the chicken.

3. Seal and let the Instant Pot do the work: Seal the Instant Pot lid, and set it on Manual mode for 14 minutes.

4. Release pressure and shred chicken: Once the Instant Pot is done, release the pressure valve. Then using two forks, shred the chicken and stir together in all the juices.

5. Enjoy with toppings of choice: Add chicken to taco shells or as a taco salad or bowl! Use your favorite toppings (guacamole, lettuce, tomatoes, etc) and enjoy! We love to use the excess juices from the chicken drizzled over rice as a side.

6. Cool and store: If you have extra chicken, this is perfect for freezing or meal prep for the week. Let cool before transferring to an airtight container or freezer bags. Store in the fridge for up to 3 days or freeze for up to 3 months.