Instant Pot Shredded Chicken Tacos
Quick shredded chicken cooked with spices and tomatoes in the pressure cooker, ready to serve in tortillas with your favorite toppings.
Ingredients
Method
Completed steps 0
Add chicken breasts, broth, salt, cumin, chili powder, garlic powder, and the canned tomatoes with their liquid to the Instant Pot.
Lock the lid and cook on high pressure for 20 minutes (or 30 minutes if using frozen chicken).
After cooking, carefully vent the pressure cooker by switching the vent knob to the vent position and wait for the float valve to drop completely.
Remove the lid and use two forks to shred the cooked chicken directly in the pot.
Transfer the shredded chicken to tortillas and top with cheese, tomatoes, avocado, cilantro, sour cream, or other desired toppings.
Notes
For 30 minutes cook time with frozen breasts, allow 10 minutes longer to reach pressure before cooking begins.
Store any leftover shredded chicken in the cooking liquid in an airtight container for up to 4 days.
Calories: 202 kcal · Carbs: 1 g · Protein: 37 g · Fat: 5 g · Sodium: 1003 mg · Fiber: 1 g · Sugar: 1 g
Adapted from www.lecremedelacrumb.com. Method summarised in Potbelly's own words; quantities and timings as published. All credit to the original author.