Looking for a quick and delicious way to spice up your weeknight meals? Look no further than these Instant Pot Chicken Tacos. Perfectly seasoned and incredibly easy to prepare, these tacos feature tender shredded chicken that is bursting with flavor. The use of an Instant Pot allows for faster cooking while ensuring that the chicken remains juicy and full of taste. They come together in just under an hour, making them a fantastic option for busy families. Whether you’re hosting a taco night or just craving something savory, this recipe is designed to impress and will undoubtedly become a staple in your household!
Ingredients
Scale:
2 lbs boneless, skinless chicken thighs or breasts
1 cup chicken broth, low-sodium recommended
1 tablespoon olive oil, extra virgin
2 teaspoons taco seasoning blend
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin
½ teaspoon smoked paprika
Salt and pepper to taste
8 small corn or flour tortillas
1 cup shredded lettuce
1 cup diced tomatoes
1 cup shredded cheese (cheddar or Mexican blend)
½ cup sour cream or Greek yogurt
1 avocado, sliced or diced
Fresh cilantro, chopped
Fresh lime wedges
Instructions
Begin by seasoning the chicken. In a bowl, mix together the taco seasoning, garlic powder, onion powder, cumin, smoked paprika, salt, and pepper. Ensure that you rub this mixture all over the chicken thoroughly.
Set your Instant Pot to the 'Sauté' function. Once hot, add the olive oil and allow it to heat up for about 1 minute until shimmering.
Carefully add the seasoned chicken to the pot. Sauté for about 3-4 minutes until the chicken is browned on the outside.
Pour in the chicken broth, ensuring to scrape the bottom of the pot to release any browned bits.
Close the lid of the Instant Pot, making sure the valve is set to 'Sealing.' Select the 'Pressure Cook' setting and set the timer for 10 minutes for chicken breasts or 12 minutes for thighs.
Once the cooking time is complete, allow a natural pressure release for 5 minutes. Then switch the valve to 'Venting' to release any remaining pressure.
Open the lid and use two forks to shred the chicken directly in the pot.
Warm the tortillas in a separate pan over medium heat or in the microwave for about 30 seconds.
Assemble the tacos by placing shredded chicken in each tortilla and topping with lettuce, tomatoes, cheese, avocado, sour cream, and cilantro. Squeeze fresh lime juice over the top.
