CHICKEN

Instant Pot Chicken Tacos

Name: Instant Pot Chicken Tacos
Prep time: 10 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1½ lb boneless, skinless chicken thighs; 1½ cups unsalted chicken broth; 2 tsp ground cumin; 1 tsp smoked paprika; 8 corn tortillas; 2 cups shredded cabbage; 1 lime, juiced; ¼ tsp salt

Smoky cumin chicken with lime and crunchy cabbage in warm corn tortillas.

About 40 min 4 servings Easy

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Taco night runs on this chicken

Taco night at my place is not a project. Chicken thighs, broth, cumin, and smoked paprika go in the pot. That is the whole shopping list for the meat, pretty much.

While the chicken cooks, you warm the tortillas and slice the cabbage. The hardest job of the night is finding the lime I know is in the fridge somewhere.

Five minutes, then vent

Pressure cook the chicken for 8 minutes. Let the pot sit for 5 minutes, then open the valve and let the rest of the steam out. Check the thickest piece reads 165°F.

Shred the chicken with two forks. Toss it with the lime juice and a spoonful of the cooking broth. The broth keeps it juicy. Dry taco chicken is a sad thing and easy to avoid.

Warm the tortillas in a dry pan, about 30 seconds a side. Fill them with chicken and a pile of cabbage. The cabbage is not garnish. It is the crunch, and tacos need the crunch.

THE RECIPE