• David Locke

Pam’s Eeeeezy Instant Pot Shredded Chicken Tacos

My friend Pam told me about this recipe and I’ve modified it just a bit, but it is so wonderful to throw a few things together and have a great meal for my wife and kids after a hard day. Simply add chicken breast to your Instant Pot with Taco Seasoning (I make my own) and a Ranch Packet along with one can of Rotel (I added this, but you could certainly omit) and 1 cup of chicken broth. (If you omit the Rotel then add 1 more cup of broth). Cook for 25 minutes at high pressure. Vent, shred and serve. The chicken is even great on its own!


Ingredients

3-4 Boneless Skinless Chicken Breast

1 Packet Hidden Valley Ranch Seasoning

1 Packet Taco Seasoning (or recipe as follows)

1 10 Oz Can Rotel

1 Cup Chicken Stock


Robin's Taco Seasoning Ingredients

1 Tablespoon Chili Powder

1/4 Teaspoon Garlic Powder

1/4 Teaspoon Onion Powder

1/4 Teaspoon Crushed Red Pepper Flake (omit if you like less heat)

1/4 Teaspoon Dried Oregano

1/2 Teaspoon Paprika

1 1/2 Teaspoon Ground Cumin

1 Teaspoon Sea Salt

1 Teaspoon Black Pepper


Method

Add the chicken breast to the Instant Pot. Pour in broth, seasonings and stir. Turn the Instant Pot valve to sealing and cook on high pressure for 25 minutes. Then, vent the pot, and shred the chicken. Serve on buttered tortillas with shredded lettuce, tomato, salsa, cheese and your favorite taco toppings. Enjoy!


*(You could also do this meat in a crock pot in a few hours)


#tacos #chicken #instantpot #cookininmyboots


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