Name: Instant Pot Chicken Tacos
Total time: 20 min
Yield: 8 servings
Ingredients: 1 1/2 cups water; 2 lbs. Boneless, skinless chicken breasts or thighs; 3 T. fresh cilantro (chopped); 3 T. lime juice; 2 tsp. salt; 1 1/2 tsp. black pepper; 1 T. ground cumin; 1 T. chili powder; 1 tsp. paprika; 1/2 tsp. dried oregano leaves; 1/2 tsp. crushed red pepper flakes; 1/2 tsp. garlic powder; 1/2 tsp. onion powder

Fast, Easy and Delicious!

Instant Pot Chicken Tacos

CourseMain Dish
CuisineMexican

Servings

8 servings

Cook Time	Passive Time
20 minutes	10 minutes

Servings

8 servings

Cook Time	Passive Time
20 minutes	10 minutes

Instant Pot Chicken Tacos

CourseMain Dish
CuisineMexican

Servings

8 servings

Cook Time	Passive Time
20 minutes	10 minutes

Servings

8 servings

Cook Time	Passive Time
20 minutes	10 minutes

Ingredients

1 1/2 cups water
2 lbs. Boneless, skinless chicken breasts or thighs
3 T. fresh cilantro chopped
3 T. lime juice

Taco Seasoning

2 tsp. salt
1 1/2 tsp. black pepper
1 T. ground cumin
1 T. chili powder
1 tsp. paprika
1/2 tsp. dried oregano leaves
1/2 tsp. crushed red pepper flakes
1/2 tsp. garlic powder
1/2 tsp. onion powder

Servings: servings

Instructions

Put water in bottom of 6 or 8 quart Instant Pot.
Put chicken pieces directly into the water inside the Instant Pot. Add cilantro and lime juice.
Combine seasoning ingredients and add to chicken.
Close and seal lid. Cook on high pressure for 15-20 minutes.
Let pressure naturally release for 10 minutes after cooking is done.
Open lid and remove chicken breasts. Shred and add to tortillas, salads, rice, nachos or whatever you want, with your favorite toppings. For Whole30, this makes a great salad!

Recipe Notes

I used chicken breasts. 3 of them weighed 2 lbs. 20 minutes seemed about right for that size of breasts, but it was a little on the dry side.

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I love making this recipe, but used to make a 4-5 lb. pork shoulder roast or pork butt in the crock pot. It would take at least 6 hours of cooking time, so I seldom made it, except for parties. Now I use country style ribs or cut smaller chunks of pork shoulder roast or pork butt and I make it in my new Instant Pot, so I can make it much more often!

Instant Pot Carnitas

Delicious Mexican shredded pork recipe. This is not spicy, but just has a wonderful flavor!

CuisineMexican

Servings	Prep Time
4 servings	10 minutes

Cook Time

1 hour

Servings	Prep Time
4 servings	10 minutes

Cook Time

1 hour

Instant Pot Carnitas

Delicious Mexican shredded pork recipe. This is not spicy, but just has a wonderful flavor!

CuisineMexican

Servings	Prep Time
4 servings	10 minutes

Cook Time

1 hour

Servings	Prep Time
4 servings	10 minutes

Cook Time

1 hour

Ingredients

1 1/2 lb. pork shoulder or pork butt pieces cut to size of country style ribs
3/4 tsp. ground cumin
1 tsp. dried oregano leaves
3/8 tsp. black pepper
3/8 tsp. sea salt
1/2 large sweet onion diced
1/2 fresh jalapeno finely diced
2 cloves garlic coarsely chopped
1/4 cup fresh cilantro chopped
2 T. frozen orange juice concentrate
4 tsp. lime juice
1 1/2 cups water

Servings: servings

Instructions

Add all ingredients to pot. Set to Pressure Cook for 30 minutes. Release pressure naturally for 15 minutes.
Release any remaining pressure manually. Remove meat from pot and shred with 2 forks.
Serve on a tortilla with toppings of your choice, such as cheese, lettuce, cilantro, sour cream, avocado, etc., or serve on top of a salad.
I was not successful at deboning my butt roast, so I had a chunk of meat with the bone that weighed about 2 1/2 lbs. and was still partially frozen. It took about 1 hour to cook this way, but it was absolutely fantastic!

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