Instant Pot® Chicken Tacos recipe

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Ingredients

¼ cup chicken broth
1 cup picante sauce
1 (4 ounce) can chopped green chilies
2 tablespoons lime juice
1 ½ pounds boneless, skinless chicken breasts
1 (1 ounce) envelope chicken taco seasoning mix (such as McCormick®)

Nutrition Info

162.3 calories
carbohydrate: 7.5 g
cholesterol: 64.9 mg
fat: 2.9 g
fiber: 0.9 g
protein: 24.3 g
saturatedFat: 0.8 g
servingSize: -
sodium: 1003.4 mg
sugar: 3.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine chicken broth, picante sauce, green chiles, and lime juice in a multi-functional pressure cooker (such as Instant Pot®). Add chicken and sprinkle taco seasoning mix over the chicken. Close and lock the lid. Select high pressure according to manufacturer's instructions, set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.

  2. Release pressure using the quick release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Select the keep warm setting. Transfer chicken to a cutting board and let cool for 10 minutes.

  3. Shred chicken and return back to the pot for 3 minutes or until heated through.

Recipe Yield

6 servings

Recipe Note

Shredded chicken for tacos made simple thanks to the Instant Pot ®. Add your favorite toppings like shredded lettuce, shredded cheese, chopped tomato, chopped onion, cilantro, sour cream, jalapeno, and guacamole.

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