Easy InstaPot chicken tacos (#BricknellFamilyRecipe)

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Place chicken breasts in an InstaPot

Step 2

Cover chicken with taco seasoning and pour enchilada sauce into InstaPot. Sauce should mostly cover the chicken. If using frozen chicken, increase time to 45 mins.

Step 3

While waiting for chicken to cook, cut up cilantro, avacado, olives. Place in fridge to keep cool.

Step 4

Once the InstaPot starts to release pressure, prepare beans and taco shells. Beans can be cooked in a pot on the stove or placed in the microwave for a few minutes. Or, if you are feeling fancy, you can cook them from scratch. To cook taco shells, place oil in a pan and heat until hot. One at a time, place tortillas into hot oil, cooking for a few seconds on each side. Once pliable, form the shell and cook until you’ve reached your desired crispyness. You may need to flip the shell several times before ready.

Step 5

Once pressure has been released, open InstaPot and remove chicken into a large bowel. Shred chicken until ready serve.

Step 6

Plate all ingredients into serving dishes, including shredded cheese and sour cream. Serve buffet style and enjoy!