Instant Pot Chicken Tacos

Instant Pot Chicken Tacos

from damndelicious.net
45 min
6 servings

Instant Pot Chicken Tacos - Taco night just got even better (and quicker!) with the juiciest, most flavorful shredded salsa chicken!

Ingredients

  • 2 pounds boneless, skinless chicken thighs or chicken breasts
  • Kosher salt and freshly ground black pepper, to taste
  • 1 tablespoon canola oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon chipotle chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 cup restaurant-style salsa
  • 1/2 cup Mexican beer, such as Modelo*
  • Tortillas (flour or corn)
  • Pico de gallo
  • Sliced avocado
  • Sliced jalapeños

Directions

  1. 1

    Set a 6-qt Instant Pot® to the high saute setting.

  2. 2

    Season chicken with 1 1/4 teaspoon salt and 3/4 teaspoon pepper. Heat canola oil; working in batches, add chicken and cook until golden brown, about 3-4 minutes per side; set aside.

  3. 3

    Add onion, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic, chipotle chili powder, cumin and oregano until fragrant, about 1 minute.

  4. 4

    Stir in salsa and beer, scraping any browned bits from the bottom of the pot.

  5. 5

    Return chicken to the pot and gently toss to combine.

  6. 6

    Select manual setting; adjust pressure to high, and set time for 8 minutes for chicken thighs or 13 minutes for chicken breasts. When finished cooking, quick-release pressure according to manufacturer’s directions.

  7. 7

    Remove chicken from the Instant Pot® and shred using two forks; season with salt and pepper, to taste, if needed.

  8. 8

    Serve immediately in tortillas with desired toppings.