Instant Pot Chicken Tacos 


1 pound boneless, skinless chicken breasts 1 cup chicken broth 1 packet taco seasoning (or make your own with chili powder, cumin, garlic powder, onion powder, paprika, and oregano) 1 can diced tomatoes with green chilies 1 small onion, diced 2 cloves garlic, minced Salt and pepper to taste Tortillas Toppings: shredded lettuce, diced tomatoes, shredded cheese, avocado, sour cream, cilantro, lime wedges, etc.

Prepare the Chicken: Place the chicken breasts in the Instant Pot. Season with salt, pepper, and half of the taco seasoning.

Add Ingredients: Pour in the chicken broth, diced tomatoes with green chilies, diced onion, minced garlic, and the rest of the taco seasoning.

Pressure Cook: Close the lid of the Instant Pot and set the valve to the sealing position. Cook on high pressure for 10 minutes.

Natural Release: Once the cooking time is up, allow the pressure to release naturally for 10 minutes, then do a quick release of any remaining pressure.

Shred Chicken: Open the Instant Pot and use two forks to shred the chicken right in the pot. Stir the chicken to mix it well with the sauce.

Assemble Tacos: Warm up your tortillas and fill them with the shredded chicken mixture.

Add Toppings: Add your favorite taco toppings such as shredded lettuce, diced tomatoes, shredded cheese, avocado slices, sour cream, and cilantro.