Instant Pot Chicken Tacos
5 basic ingredients are all you need to make these perfectly tender shredded chicken tacos!
Servings: 4 People
Calories: 357kcal
Ingredients
- 2 lbs boneless skinless chicken thighs
- 1 small yellow onion diced
- ⅔ cup salsa
- ½ cup enchilada sauce
- 1 4-oz can diced green chilis*
- Sea salt to taste
Instructions
- Plug in your Instant Pot and add all of the ingredients to it.
- Give everything a big stir until the ingredients are well-combined and the chicken is saturated in liquid.
- Secure the lid on the Instant Pot and cook on high pressure for 20 minutes.
- After the pressure cooker has run its course, allow it to naturally release and go into keep warm mode for at least 20 minutes, ideally 40. This process is what makes the chicken nice and tender and shred easily. Without the natural release, the chicken isn’t as flavorful or tender!
- Transfer the chicken to a cutting board and use two forks to shred the meat.
- Put the meat back into the pot with the juices to allow it to absorb some additional amazing flavor for at least 10 minutes, or until you’re ready to serve. Note: I store any leftover chicken in the sauce - don’t toss it, because it’s loaded with flavor!
- Heat up tortillas, load them up with shredded chicken and serve with lime wedges, salsa, or cilantro.
Notes
*Be sure to read the label to see the spice level - if you love spicy food, go with hot green chilis, but choose mild for mild taco meat.
Nutrition
Serving: 1/4 of the batch | Calories: 357kcal | Carbohydrates: 6g | Protein: 45g | Fat: 16g | Fiber: 1g | Sugar: 4g