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Mushroom Risotto
Fiesta Chicken Tacos
| By : |
Even when the maracas start shaking and the margaritas flow, it’s not a fiesta until you’ve had tacos! This ridiculously easy Mexican-inspired dish features a wonderful salsa base dressed up for that perfect south-of-the-border flavor.
| Prep Time | 3 min |
| Cook Time | 22 min |
| Servings |
4 servings
|
Ingredients
The Fiesta Chicken
- 16 oz red salsa (
1 jar ) Use your favorite - 1 cup chicken broth
- 1/4 cup taco sauce such as Old El Paso
- 1 oz taco seasoning (1 packet)
- 1 tsp garlic powder
- 1 tsp Goya sazón seasoning optional
- 2 lb boneless, skinless chicken breasts skinless chicken breasts
- 10 tortillas or taco shells
The Taco Fixin’s
- sour cream
- Guacamole
- shredded cheese
- diced tomatoes
Ingredients
The Fiesta Chicken
The Taco Fixin’s
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Instructions
- Stir together the salsa, chicken broth, taco sauce, taco seasoning, garlic powder, and sazón seasoning (if using) in the Instant Pot. Add the chicken breasts.
- Secure the lid, move the valve to the sealing position, and hit Manual or Pressure Cook on High Pressure for 12 minutes. Quick release when done.
- Place the chicken in a bowl and shred it using two forks (or a hand mixer to really make it easy).
- After the chicken is shredded, mix in as much of the sauce as you’d like to keep the chicken moist and juicy. Serve with tortillas or taco shells and your favorite taco fixings—like sour cream, shredded cheese, guacamole, tomatoes, and more of the fiesta sauce the chicken cooked in.
Recipe Notes
Jeff’s Tips: If using very thick breasts, slice them in half before pressure cooking. If you decide not to, pressure cook for 17 minutes to ensure they’re cooked through.
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This was really good. It would work as an enchilada filler as well.
Simple and quick meal
Can you use frozen chicken breast?