Shredded Chicken Tacos in the Instant Pot
These are pretty dang tasty for street style tacos. Super quick in the Instant Pot - even if the chicken is frozen.
SIMPLEST METHOD~1.5 lbs chicken breasts, fresh or frozen*
1 cup chicken stock or water
1 can diced tomatoes, with liquid
1-2 tsp garlic powder
1-2 tsp onion powder
1-2 tsp chili powder
1 tsp oregano
Salt & pepper
- Put everything in the Instant Pot.
- Cook on High Pressure for 8 mins if thawed or 10 mins if frozen. Let depressurize for 10 mins and then quick release.
STILL EASY, BUT A BIT MORE WORK
1 onion, diced
4-5 cloves garlic
1 tsp oregano
1 can diced tomatoes, with liquid
~1.5 lbs chicken breasts, fresh or frozen*
1 cup chicken stock or water
salt & pepper
¼-½ cup red chile sauce (not enchilada sauce!)
- Saute onions until transluscent. Add garlic and oregano and saute a bit more. Transfer onion mix to the Instant Pot.
- Add tomatoes and stock. Nestle chicken breasts on top. Season with salt & pepper.
- Cook on High Pressure for 8 mins if thawed and 10 mins if frozen. Let depressurize for 10 mins or more before removing chicken.
- Put chicken mix and chile sauce into a sauce pan and cook for 5-10 minutes, or until liquid reduces slightly.
* If using frozen chicken breasts, make sure breasts are unstuck from each other. Add 2 minutes. Conveniently 1 package frozen chicken breasts are about 1.5 lbs.
