Easy Chicken Tacos {Instant Pot}
Total Time
35 mins
Prep Time
10 mins
Cook Time
25 mins
Rating
4.28 out of 5 stars
(11)
Ingredients
4 Servings
- 1 tablespoon olive oil
- 3 boneless skinless chicken breasts, about 1.5 pounds
- 1/2 small onion, chopped
- 2 cloves garlic, minced
- 1 14.5 oz can Kroger Fire Roasted Tomatoes
- 1 1/2 teaspoons chili powder
- 1 1/2 teaspoons cumin
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Optional Toppings: shredded cheese, chopped lettuce, diced red onion, diced tomatoes, cilantro, avocado, queso fresco, jalapeno, and lime wedges
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Preparation
Step 1
Set the Instant Pot to sauté and add the oil. When the oil is hot, add the chicken and cook for 2 to 3 minutes. Flip the chicken breasts over and add the onion and garlic. Cook for an additional 2 to 3 minutes, stirring the onion and garlic around the chicken breasts so they don’t burn.
Step 2
Add the tomatoes with the juice, chili powder, cumin, paprika, salt, and pepper. Lock the Instant Pot lid in place and set to Manual High Pressure for 8 minutes. When the 8 minutes is up, let the Instant Pot natural release for 10 minutes.
Step 3
Open the vent and unlock the Instant Pot Lid. Remove the breasts from the Instant Pot and shred with 2 forks. You can also use a stand mixer or hand mixer to shred the chicken if you wish. Put the shredded chicken back in the Instant Pot with all of the juices. Stir until combined.
Step 4
To serve, fill corn tortillas with chicken and desired toppings. Enjoy!
Step 5
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Chef's notes
Pro tip:
You can also place the chicken breasts in a bowl and shred it with a hand mixer or stand mixer. It will shred up the chicken in no time.
