Instant Pot Shredded Chicken Tacos

Instant Pot Shredded Chicken Tacos

from wellplated.com
55 min
4 servings

BEST EVER Instant pot shredded chicken tacos! Easy, juicy pressure cooker Mexican chicken that's healthy and full of flavor. Plus, what to serve with it!

Ingredients

  • 1 tablespoon extra-virgin olive oil (divided)
  • 2 pounds boneless, skinless chicken breasts ((about 4 small/medium or 3 medium/large), cut in half if large)
  • 2 teaspoons kosher salt (divided)
  • 1/2 teaspoon black pepper
  • 1 small yellow onion (or 1/2 large yellow onion, thinly sliced)
  • 4 cloves garlic (minced)
  • 2 teaspoons chili powder
  • 3 chipotle peppers in adobo
  • 1 can diced tomatoes in their juices ((14 ounces))
  • 1/4 cup freshly squeezed lime juice (from about 1 medium lime)
  • 1 ripe avocado (peeled and pitted)
  • 3/4 cup nonfat plain Greek yogurt
  • 2-4 tablespoons fresh lime juice
  • 1/4 teaspoon kosher salt
  • Tortillas or taco shells of your choice
  • Any other bonus toppings: fresh cilantro

Directions

  1. 1

    Season both sides of the chicken with 1 teaspoon kosher salt and black pepper.

  2. 2

    Set the Instant Pot to sauté. Heat 1/2 tablespoon of the olive oil. Once hot and shimmering, add half the chicken and sear both sides for 2 to 3 minutes each, just until brown (the chicken does not need to be cooked through). Do not disturb the chicken while each side sears.  Remove to a plate and set aside. Add the second half of the chicken and sear each side for 2 to 3 minutes each. Remove to the same plate.

  3. 3

    With the Instant Pot still on sauté, add the remaining 1/2 tablespoon olive oil. Add the onion, garlic, chili powder, and remaining 1/2 teaspoon kosher salt. Let cook 3 minutes, until the onion beings to soften. Turn the Instant Pot off (on my model, I hit CANCEL). Stir in the chipotle peppers, tomatoes, and reserved chicken. Arrange the chicken pieces in a single layer (a little overlap is OK, and the chicken will be touching). Pour the lime juice over the top.

  4. 4

    Lock the lid in place. Cook on manual pressure for 8 minutes. As soon as the time is up, vent immediately. Once you can open the lid, turn the Instant Pot off, and then remove the chicken to a large bowl or plate. Turn the Instant Pot to SAUTE. Bring the cooking liquid to a simmer. Let simmer for 5 to 10 minutes, stirring occasionally, until the liquid reduces by about half. Meanwhile, shred the chicken with two forks (or, once it is cool enough, your fingers).

  5. 5

    Once the liquid is reduced, turn the Instant Pot off, return the chicken into the Instant Pot, and then stir the chicken to coat in the sauce.

  6. 6

    Prepare the avocado sauce (I like to do this while the chicken is pressure cooking): In a food processor, blend together the avocado, Greek yogurt, 2 tablespoons lime juice, and salt until smooth. Taste and add additional salt or lime juice as desired.

  7. 7

    To serve: Fill the shells or tortillas with the chicken, drizzle with avocado sauce, and add any desired toppings. Enjoy immediately.