Instant Pot Chicken Tacos

Chicken Tacos are such a warm delicious meal that be whipped up quickly and enjoyed by the entire family. Plus they can easily be made gluten free or dairy free. Enjoy!

Ingredients

1 3/4 pounds bone-in split chicken breasts, skin removed (about 2 large)

1/2 cup unsalted chicken stock

2 1/2 tablespoons 25% less-sodium taco seasoning blend (such as Old El Paso)

8 (5- to 6-inch) corn tortillas

2 cups shredded iceberg lettuce (from 1 small head)

1 cup refrigerated pico de gallo

1/2 cup sour cream

1/2 cup cilantro leaves

1 cup crumbled queso fresco cheese (about 5 oz.)

Pour chicken stock into a programmable electric pressure cooker (such as an Instant Pot). Whisk in taco seasoning, and place chicken breasts in pot. Cover Instant Pot, and fasten lid. Lock and seal steam valve. Set to HIGH pressure for 12 minutes. (The pot will take about 15 minutes to come up to pressure before the cooking program begins.)

When cooking program ends, carefully release pressure quickly by turning Pressure Release to VENT. (Steam is fully released when pressure valve drops.) Uncover and turn off Instant Pot. When cool enough to handle, remove chicken from bones and shred meat. Toss with accumulated juices in pot. (2 cups shredded meat)

To assemble tacos, place 1/4 cup shredded chicken on each tortilla, top with 1/4 cup shredded lettuce, 1 tablespoon each pico de gallo, sour cream, and cilantro, and 2 tablespoons queso fresco.

Active Time 10 Mins Total Time 25 Mins

Serves 4 serving size: 2 tacos By Karen Rankin Photo by Jennifer Causey Original recipe Here