Instant Pot Chicken Tacos

Name: Instant Pot Chicken Tacos
Cuisine: Mexican, Latin American, American
Ingredients: 1 (1-ounce) packet taco seasoning, or 5 tablespoons homemade taco seasoning; 1 cup salsa; 1/2 cup water; 2 1/2 pounds boneless, skinless chicken breasts (3 to 4); 1 medium lime; 1 medium avocado; 1/3 cup sour cream or plain Greek yogurt; 1/2 teaspoon kosher salt; Tortillas; Lime wedges; Shredded cheese; Shredded lettuce; Diced tomatoes; Sliced pickled or fresh jalapeños; Thinly sliced radishes

4 steps

Updated at: Thu, 17 Aug 2023 03:18:05 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories425.7 kcal (21%)

Total Fat13.9 g (20%)

Carbs17.8 g (7%)

Sugars4.4 g (5%)

Protein55.5 g (111%)

Sodium1174.3 mg (59%)

Fiber5 g (18%)

% Daily Values based on a 2,000 calorie diet

Ingredients

5 servings

Instructions

MAKE THE TACOS

Step 1

Combine 1 package taco seasoning, 1 cup salsa, and 1/2 cup water in a 6-quart or larger Instant Pot or electric pressure cooker. Add 2 1/2 pounds boneless, skinless chicken breasts, turn to coat in the salsa, then arrange in an even layer.

Step 2

Lock the lid into place and make sure the valve is set to seal. Set to cook for 15 minutes on HIGH pressure. It will take 10 to 12 minutes to come up to pressure. Meanwhile, make the creamy avocado sauce.

MAKE THE CREAMY AVOCADO SAUCE

Step 3

Juice 1 lime until you have 2 tablespoons and place the juice in a food processor fitted with the blade attachment or a blender. Add 1 pitted and peeled avocado, 1/3 cup sour cream, and 1/2 teaspoon kosher salt. Process until smooth. Thin out with more lime juice if desired.

Step 4

When the cook time is up, let the pressure naturally release for 5 minutes. Quick release any remaining pressure. Use two forks to shred the chicken in the Instant Pot, then toss to coat in the sauce. Serve in tortillas with desired toppings.