Description
All done in the instant pot, whip up these juicy, flavorful chicken tacos in less than hour! Gluten and dairy free.
Ingredients
Units
Scale
For the Chicken
- 2 lbs boneless, skinless chicken breasts
- 1 teaspoon coarse salt
- 1/2 teaspoon ground black pepper
- 2 roma tomatoes, diced
- 1 jalapeño, seeded and minced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon Mexican oregano
- 1 cup chicken broth
- 2 tablespoons extra virgin olive oil
Taco Fixings
- Tortillas
- White onion, diced
- Roma tomato, diced
- Cilantro, chopped
- Cotija cheese, crumbled
- Jalapeño, thinly sliced
- Limes, sliced
- Your favorite salsa
Instructions
- Pat chicken dry with a paper towel. Sprinkle evenly with the salt and pepper.
- Turn instant pot on sauté and manually adjust to the high setting. Add 1 tablespoon of the olive oil. Sear chicken, about 2-3 minutes per side. Remove to a plate and set aside.
- Pour ¼ cup of the chicken broth into the instant pot, scraping up any browned bits on the bottom of the pot. Adjust the setting to medium.
- Add remaining olive oil to the instant pot. Stir in tomatoes, jalapeño, garlic, and cook 2-3 minutes.
- Stir in all remaining ingredients except for the chicken. Cook for 5 minutes, stirring frequently.
- Turn instant pot off. Add chicken back to the instant pot. Secure lid and turn vent to sealing. Using the manual setting, turn the instant pot on high pressure for 9 minutes. Let the chicken sit for 5 minutes on warming before quick releasing the valve.*
- Add salt and pepper to taste. Remove chicken from the instant pot. Shred using tongs,two forks, or a standing mixer.
- Optional: Place chicken on a greased baking sheet and broil for a couple minutes for extra yums.
- Serve with taco fixings as desired!
Notes
Make sure to follow all directions from your instant pot! Double check ways to depressurize it: quick release and natural release. Avoid putting your face over the instant pot when removing the lid or turning the steam vent from seal to vent.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
