Chicken Tacos

By: Danielle Walker

Chicken Tacos
My family loves this chicken for Taco Tuesdays, and I use them as a fallback meal at least once a week. I always keep a jar of my homemade taco seasoning on hand and chicken in the freezer so I can practically make this any night of the week.
cuisine icon Cuisine
Modern
cuisine icon Course
Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Diet
Dairy Free, Low Carb, Low Sodium
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
15-30 min, 6 servings, boneless chicken breasts, boneless chicken thighs, butter lettuce leaves, contributed, cook 10 min, dairy free, easy, low carb, low sodium, main course, mild roasted tomatillo salsa, modern, prep 5 min, pressure cook, sliced avocado, taco seasoning

prep icon Prep Time
5 min
cook icon Cook Time
10 min

serving icon Servings
6 servings
Ingredients
  • 2 pounds boneless chicken thighs
  • 1 pound boneless chicken breasts
  • 1 cup mild roasted tomatillo salsa
  • 2 to 3 tablespoons taco seasoning
  • Butter lettuce leaves
  • Sliced avocado
Instructions
  • Put the chicken in the bowl of the Instant Pot. Add the salsa and seasoning. Toss to coat. Secure the lid, select the manual or pressure cook setting, and set it to high pressure for 10 minutes for fresh chicken, or 20 minutes for frozen chicken.
  • When the timer is done, quick release the pressure. Shred the chicken using 2 forks and serve hot.
Notes
  • Tidbits: My all-time favorite trick for shredding chicken quickly is to use handheld electric beaters on low speed. It shreds the chicken perfectly in no time at all!
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