Instant Pot Chicken Tacos Recipe

Ingredients

• 1 cup salsa ((240mL))
• ½ cup chicken broth ((120mL))
• 2 tablespoons taco seasoning
• 2 teaspoons olive oil
• 1 lime juiced and zested
• 1½ pounds boneless skinless chicken breasts ((675g))
• Tortillas
• Sour cream
• Shredded cheese
• Pico de gallo
• Avocado
• Cilantro

Steps

1. 1

   In the Instant pot, stir together the salsa, broth, taco seasoning, oil, lime juice and zest. Nestle the chicken breasts into the salsa mixture.

2. 2

   Secure the lid, making sure the steam valve is sealed. Cook on high pressure for 10 minutes. Quick release the steam.

3. 3

   Remove the chicken, reserving the liquid in the pot, and shred using 2 forks.

4. 4

   If you want to reduce the cooking liquid, turn the Instant Pot onto the “Saute” setting and simmer until the liquid has reduced by about half or your desired consistency, about 10 minutes. Press ‘Cancel’ to the pot off.

5. 5

   Return the shredded chicken to the pot and stir until heated through. Fill tortillas with the shredded chicken and serve with your desired toppings.