INSTANT POT® CHICKEN TACOS
Shredded chicken for tacos made simple thanks to the Instant Pot ®. Add your favorite toppings like shredded lettuce, shredded cheese, chopped tomato, chopped onion, cilantro, sour cream, jalapeno, and guacamole.
Provided by Soup Loving Nicole
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 6
Number Of Ingredients 6
Steps:
- Combine chicken broth, picante sauce, green chiles, and lime juice in a multi-functional pressure cooker (such as Instant Pot®). Add chicken and sprinkle taco seasoning mix over the chicken. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the quick release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Select the keep warm setting. Transfer chicken to a cutting board and let cool for 10 minutes.
- Shred chicken and return back to the pot for 3 minutes or until heated through.
Nutrition Facts : Calories 162.3 calories, Carbohydrate 7.5 g, Cholesterol 64.9 mg, Fat 2.9 g, Fiber 0.9 g, Protein 24.3 g, SaturatedFat 0.8 g, Sodium 1003.4 mg, Sugar 3.2 g
EASY CHORIZO STREET TACOS
5 ingredients, amazing tacos.
Provided by evostoplight
Categories World Cuisine Recipes Latin American Mexican
Time 17m
Yield 2
Number Of Ingredients 5
Steps:
- Mix chorizo and chipotle peppers in adobo sauce together in a bowl.
- Heat a skillet over medium-high heat; add chorizo mixture and cook until crisp, 5 to 7 minutes. Transfer chorizo to a plate, reserving grease in the skillet.
- Heat tortillas in the reserved grease in skillet over medium heat until warmed, 1 to 2 minutes per side. Stack 2 tortillas on top of each other for each taco. Fill with chorizo, onion, and cilantro.
Nutrition Facts : Calories 262 calories, Carbohydrate 25.8 g, Cholesterol 26.4 mg, Fat 13.2 g, Fiber 4 g, Protein 10.4 g, SaturatedFat 4.6 g, Sodium 465.6 mg, Sugar 0.9 g
INSTANT POT® CHICKEN TACOS WITH CHORIZO AND SAFFRON YOGURT SAUCE
Perfect for hangovers! I love frying the tortillas as it releases a special flavor in the corn or flour.
Provided by Genii Tully
Categories Mexican Recipes
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Combine chicken, chicken broth, onion, and jalapenos in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
- Meanwhile, heat a skillet over medium-high heat. Saute chorizo in the hot pan until browned and crumbly, 5 to 7 minutes.
- Mix yogurt and saffron together in an electric blender or food processor until blended and saffron starts to turn the yogurt yellow. Place in the refrigerator until chicken is done.
- Lightly oil a pan placed over medium heat. Fry tortillas lightly until the bubbles in the flour turn brown, 3 to 4 minutes.
- Release pressure from the cooker using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Cut up chicken breast. Place some onto each tortilla with some of the cooked onion and jalapenos. Drizzle with saffron yogurt sauce. Serve with lime wedges.
Nutrition Facts : Calories 654.2 calories, Carbohydrate 32.5 g, Cholesterol 154.7 mg, Fat 40.3 g, Fiber 3.1 g, Protein 39.7 g, SaturatedFat 6.1 g, Sodium 1484.1 mg, Sugar 8.1 g
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