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Instant Pot Chicken Tacos

Instant Pot Chicken Tacos - Taco night just got even better (and quicker!) with the juiciest, most flavorful shredded salsa chicken!

Taco night just got even better (and quicker!) with the juiciest, most flavorful shredded salsa chicken!

Instant Pot Chicken Tacos - Taco night just got even better (and quicker!) with the juiciest, most flavorful shredded salsa chicken!

What’s better than build-your-own taco night? Tacos that you can make so effortlessly right in your pressure cooker.

It starts with boneless, skinless chicken thighs (of course!) cooked in your IP for 8 minutes in a pool of the most flavorful saucy goodness: restaurant-style salsa seasoned with a few pantry-essential spices.

Instant Pot Chicken Tacos - Taco night just got even better (and quicker!) with the juiciest, most flavorful shredded salsa chicken!

When ready to serve, toss some of that shredded chicken in the leftover cooking juices in warmed tortillas along with all your favorite toppings for the best taco night ever.

(Side note: Not a fan of chicken thighs? Chicken breasts will also work beautifully here.)

Instant Pot Chicken Tacos - Taco night just got even better (and quicker!) with the juiciest, most flavorful shredded salsa chicken!

Instant Pot Chicken Tacos

Taco night just got even better (and quicker!) with the juiciest, most flavorful shredded salsa chicken!

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chicken
Instant Pot Chicken Tacos

20 minutes25 minutes

Chungah Rhee

Ingredients:

  • 2 pounds boneless, skinless chicken thighs or chicken breasts
  • Kosher salt and freshly ground black pepper, to taste
  • 1 tablespoon canola oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon chipotle chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 cup restaurant-style salsa
  • 1/2 cup Mexican beer, such as Modelo*

For serving

  • Tortillas (flour or corn)
  • Pico de gallo
  • Sliced avocado
  • Sliced jalapeños

Directions:

  1. Set a 6-qt Instant Pot® to the high saute setting.
  2. Season chicken with 1 1/4 teaspoon salt and 3/4 teaspoon pepper. Heat canola oil; working in batches, add chicken and cook until golden brown, about 3-4 minutes per side; set aside.
  3. Add onion, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic, chipotle chili powder, cumin and oregano until fragrant, about 1 minute.
  4. Stir in salsa and beer, scraping any browned bits from the bottom of the pot.
  5. Return chicken to the pot and gently toss to combine.
  6. Select manual setting; adjust pressure to high, and set time for 8 minutes for chicken thighs or 13 minutes for chicken breasts. When finished cooking, quick-release pressure according to manufacturer’s directions.
  7. Remove chicken from the Instant Pot® and shred using two forks; season with salt and pepper, to taste, if needed.
  8. Serve immediately in tortillas with desired toppings.

Notes:

*Chicken stock can be used for the Mexican beer as a non-alcoholic substitute.

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