Instant Pot Chicken Tacos
Ingredients
- 1 cup chicken stock
- 2 tsp taco seasoning
- 1 lb chicken breasts 8 ounces each For larger breasts, cut apart for even cooking
- 1/3 cup salsa
- 1 fresh lime optional, but highly encouraged
Instructions
- Pour chicken stock into pressure cooker.
- Add in taco seasoning and mix well.
- Place chicken breasts in chicken stock and top chicken with salsa.
- Close pressure cooker and point vent knob to sealed position.
- Cook on high pressure for 7 minutes for fresh chicken breasts, 11 minutes for frozen chicken breasts.
- Let pressure release naturally.
- Remove lid from pressure cooker and shred chicken using hand held mixer or two forks.
- Add zest and juice of fresh lime to shredded chicken and mix well.
- Serve as base for chicken tacos, in burrito bowls or in enchiladas.
Notes
For an 8 quart Instant Pot, use 1.5 to 2 cups chicken stock to cook your chicken breasts in.