Instant Pot Chicken Tacos

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are often less expensive.

tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: corn tortillas

Whole wheat tortillas offer more fiber, while corn tortillas are usually cheaper.

Add 1 cup of jarred salsa to the instant pot.

Add 2 tablespoons of lemon juice to the pot.

Add 6 boneless, skinless chicken thighs to the pot.

Season the chicken with 1 teaspoon of chili powder, 1 teaspoon of cumin, 0.5 teaspoon of salt, and freshly ground black pepper.

Place the lid on the instant pot and ensure the valve is set to sealing.

Cook on high pressure for 10 minutes.

After cooking, let the pressure release naturally for 10 minutes.

Remove the chicken from the instant pot and place it on a cutting board.

Turn the instant pot to sauté mode to reduce the liquid in the pot.

Chop the chicken into pieces; it should be tender and fall apart easily.

Once the liquid is reduced, pour some of the sauce over the chopped chicken to concentrate the flavors.

Fill carb smart taco shells with the chicken mixture.

Top the tacos with shredded cheese and cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens