Description
Tender shredded chicken infused with smoky seasonings, cooked in an Instant Pot and served in warm tortillas with fresh toppings like avocado and lime. A 50-minute weeknight meal solution.
Ingredients
2 (6-ounce) chicken breasts (or thighs)
1 cup low-sodium chicken broth
3 cloves garlic
2 tbsp corn oil (or olive/avocado oil)
12–16 small corn tortillas (or wheat tortillas)
1 tsp smoked paprika
1 tsp ground cumin
Salt to taste
Instructions
Press SAUTÉ. Add oil and chicken (breasts or thighs). Cook 3-4 minutes per side
Add garlic and onions (if using). Sauté 2-3 minutes until fragrant
Pour in broth and spices. Close lid, pressure cook on high for 12 minutes
Quick release pressure, flip chicken, and repeat pressure cooking if needed
Shred chicken using two forks
Warm tortillas in sauté pot for 30 seconds per side
Notes
Use low-sodium broth to control salt levels
Avoid crowding chicken during searing
Rest chicken 5 minutes before shredding for juicier results
Add avocado oil for extra richness
Coconut milk can replace broth for a south-Mexican flavor twist
- Prep Time: 15
- Cook Time: 35
- Category: Baking
- Method: Pressure Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 320
- Sugar: 2g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 3g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 85mg