Chicken Tacos
By :Danielle Walker
Print Recipe
My family loves this chicken for Taco Tuesdays, and I use them as a fallback meal at least once a week. I always keep a jar of my homemade taco seasoning on hand and chicken in the freezer so I can practically make this any night of the week.
Votes: 1
Rating: 5
Rate this recipe!
Course Main Course
Cuisine Modern
Difficulty Easy
Browse Category Poultry
Duration 15-30 min
Cooking Technique Pressure Cook
Main Ingredient Chicken Breast, Chicken Thighs, Salsa
Prep Time 5 minutes
Cook Time 10 minutes
Servings
6 servings
Ingredients
  • 2 pounds boneless chicken thighs
  • 1 pound boneless chicken breasts
  • 1 cup mild roasted tomatillo salsa or salsa verde
  • 2 tablespoons to 3taco seasoning
  • Butter lettuce leaves for serving
  • Sliced avocado salsa, diced tomatoes, diced red onion, fresh cilantro, and sour cream, for serving
Course Main Course
Cuisine Modern
Difficulty Easy
Browse Category Poultry
Duration 15-30 min
Cooking Technique Pressure Cook
Main Ingredient Chicken Breast, Chicken Thighs, Salsa
Prep Time 5 minutes
Cook Time 10 minutes
Servings
6 servings
Ingredients
  • 2 pounds boneless chicken thighs
  • 1 pound boneless chicken breasts
  • 1 cup mild roasted tomatillo salsa or salsa verde
  • 2 tablespoons to 3taco seasoning
  • Butter lettuce leaves for serving
  • Sliced avocado salsa, diced tomatoes, diced red onion, fresh cilantro, and sour cream, for serving
Votes: 1
Rating: 5
Rate this recipe!
Instructions
  1. Put the chicken in the bowl of the Instant Pot. Add the salsa and seasoning. Toss to coat. Secure the lid, select the manual or pressure cook setting, and set it to high pressure for 10 minutes for fresh chicken, or 20 minutes for frozen chicken.
  2. When the timer is done, quick release the pressure. Shred the chicken using 2 forks and serve hot.
Recipe Notes

Tidbits: My all-time favorite trick for shredding chicken quickly is to use handheld electric beaters on low speed. It shreds the chicken perfectly in no time at all!

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