Instant Pot Shredded Chicken Tacos

Instant Pot Shredded Chicken Tacos

from lecremedelacrumb.com
35 min

Ingredients

  • 3-4 medium to large boneless skinless chicken breasts
  • 1 cup chicken broth (or water)
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 15-ounce can fire roasted tomatoes
  • corn or flour taco-size tortillas
  • avocado, tomatoes, cheese, cilantro, sour cream (for serving)

Directions

  1. 1

    In your instant pot/pressure cooker combine chicken, broth or water, cumin, chili powder, garlic powder, and fire roasted tomatoes (with liquid). 

  2. 2

    Cover and set to PRESSURE COOK or MANUAL for 20 minutes. (30 minutes if using frozen chicken breasts)

  3. 3

    Do a quick release (turn vent knob to the VENT position and allow to de-pressurize until the float valve drops down) then uncover and shred chicken with two forks. 

  4. 4

    Serve chicken in tortillas topped with cheese, tomatoes, avocado, cilantro, or any other favorite toppings.