CHICKEN

Instant Pot Shredded Chicken Tacos

Name: Instant Pot Shredded Chicken Tacos
Prep time: 10 min
Total time: 40 min
Yield: 4 servings
Ingredients: ½ cup chicken broth; 1½ cups salsa; 1 tbsp chili powder; 1 tsp ground cumin; 1 tsp garlic powder; 1½ lb boneless skinless chicken breasts; 8 small flour tortillas, warmed; 1 lime, cut in wedges; salt, to taste

Chicken breasts cooked in salsa and broth, shredded right in the pot, and piled into warm tortillas with a squeeze of lime.

About 40 min 4 servings Easy

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The salsa does the heavy lifting

Two things do almost all the work here: a jar of salsa and a pot that cooks fast. The salsa brings the tomatoes, onions, and peppers. The pot turns plain chicken breasts into taco filling in about half an hour.

I’d use whatever salsa is already open in the fridge. Hot, mild, chunky, smooth. It changes the tacos a little each time, and I have never been sad about it.

Shred it where it cooked

When the cook time ends, let the pot sit for 5 minutes. The pressure drops on its own during that sit, which cooks call a natural release. Then vent the rest and open the lid.

Shred the chicken right in the pot with two forks. No cutting board, no extra bowl to wash. Give it a few minutes on Sauté after and the sauce tightens up and clings to every piece.

THE RECIPE