Instant Pot Chicken Tacos (Pressure Cooker)

Super easy and tasty! Added peppers and onions for a fajita feel, with avocado and sour cream. Paired with corn.

Used soy sauce and water instead of chicken stock

Cooked 15 minutes on pressure cook for 4 frozen boneless chicken breast then let it release pressure naturally for 10 min before doing a quick release. I used more taco seasoning and added some cumin in for more flavor. Also prior to pressure cooking the chicken I swapped lids and air fried tortilla taco salad bowls. You just spray any oven safe dish with cooking spray, place large tortilla shell inside it to shape it for the salad bowl and air fry on 350 for about 15 minutes. Check it periodically and stop when it reaches your desired color and crispness. They were amaze balls. Will definitely make them more often.

We LOVE this recipe. My 2 and 4 year old devour theirs and rave all through dinner. Instead of chicken broth, I used water and some lime juice. I used her taco seasoning recipe too. I use frozen chicken tenders from Walmart, and cook for 8 minutes then quick release and shred. They come out so tender and easy to eat. Seriously the best chicken texture wise that I've ever had!