Easy Chicken Tacos {Instant Pot}

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Two peas & their pod

Total Time

35 mins

Prep Time

10 mins

Cook Time

25 mins

Rating

(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

Inline ingredients (beta)

Cook mode

Click to complete

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!

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.

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other

Easy Chicken Tacos {Instant Pot}

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Chef’s notes

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