Easy Instant Pot Shredded Chicken Tacos Recipe
Easy shredded chicken made in the Instant Pot, simply dump and go - very little prep required here! Chicken breasts, seasonings, enchilada sauce, and broth make a tender, flavorful taco meat. Shred and serve with your favorite tortillas and taco toppings.
Equipment
Ingredients
- 3-4 large Boneless, skinless chicken breasts
- 1 10 oz. can Red enchilada sauce mild
- 2 cups Chicken broth
- 2 tsp Kosher salt
- 1 tsp Ground cumin
- 1 tsp Garlic powder
- 1/4 tsp Chili powder
- 1/2 tsp Onion powder
- Corn or flour tortillas
- Shredded cabbage, diced onion, cilantro, and lime for topping
Instructions
- In the base of the Instant Pot combine the chicken breasts, enchilada sauce, seasonings, and broth. Mix to combine.3-4 large Boneless, skinless chicken breasts, 1 10 oz. can Red enchilada sauce , 2 cups Chicken broth, 2 tsp Kosher salt, 1 tsp Ground cumin, 1 tsp Garlic powder , 1/4 tsp Chili powder , 1/2 tsp Onion powder
- Secure the lid onto the pressure cooker, select the "Pressure Cook" setting, set to "high pressure" for 20 minutes, and start. Once the timer has expired allow the pressure to release naturally. Remove lid and shred chicken in the pot.
- Warm tortillas and fill with the shredded chicken, top with diced onion, cabbage, cilantro, and a squeeze of lime. Leftover chicken can be stored in an airtight container in the fridge for 3-4 days.Corn or flour tortillas , Shredded cabbage, diced onion, cilantro, and lime
Nutrition
Serving: 1servingCalories: 137kcalCarbohydrates: 1gProtein: 25gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 74mgSodium: 1201mgPotassium: 448mgFiber: 0.1gSugar: 0.4gVitamin A: 66IUVitamin C: 1mgCalcium: 14mgIron: 1mg