Instant Pot: THE BEST Shredded Chicken for Tacos
Cooking Instructions
- 1
Set instant pot on Sauté, add olive oil and minced garlic once hot. Let cook 2 minutes, stirring occasionally.
- 2
Add half of each sauce (red and green taco sauce) to pot. Stir in tomato paste and 1 Tbsp taco seasoning.
- 3
Melt 1 Tbsp butter. Coat chicken breasts in butter, salt, pepper, dry garlic seasoning, and 1 Tbsp taco seasoning and set in pot.
- 4
Add to pot: remaining red and green sauces, 2 Tbsp taco seasoning, and 2 Tbsp butter.
- 5
Cover and cook on high pressure (Manual setting) for 25 minutes. Allow steam/pressure to release on its own (or vent quickly if you're low on time).
- 6
Open pot, remove half of the liquid, shred chicken with fork, and stir in last tbsp taco seasoning. (Save some of the liquid if you prefer saucier chicken!)
- 7
Enjoy with tacos, burritos, nachos, etc!
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Slow cooker Authentic Shredded Chicken Tacos Slow cooker Authentic Shredded Chicken Tacos
They are amazing! But I would recommend using smaller tortillas than these.
alyakenitsuj -
Crockpot shredded chicken tacos Crockpot shredded chicken tacos
Easy, tasty, perfect for a busy day fix and forget. Kids love it can also use flank steak.
-
-
-
-
Easy Slow Cooked Pulled Chicken Tacos Easy Slow Cooked Pulled Chicken Tacos
This is an easy meal with ingredients you probably have at the house already! I love popping things in the slow cooker and leaving.. This one takes a little more attention but is super quick! My boyfriend thought I had worked on it for hours (silly man haha) nice change up fr regular beef tacos
-
-
Instapot Soft Chicken Tacos Instapot Soft Chicken Tacos
Something different yet easy and fast to throw together!
-
Crock Pot Chicken Tacos Crock Pot Chicken Tacos
Serve this in a taco or burrito, it's juicy and full of flavor.
-
Instant Pot Chicken Taco Bake Instant Pot Chicken Taco Bake
One night when I was planning on making tacos for the kids, I discovered that I was out of taco shells. I had already made the filling and I didn't have time to run out to the store so I took some tortillas and made this bake instead. It turned out to be a big hit with them. It has a wet burrito feel without all the effort of having to make them or the sogginess. It is sort of like a lasagna without all the pasta.One of the keys is to use sprouted tortillas. They have a texture that keeps things from getting soggy. Trader Joe's usually has them.
More Recipes
Comments