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Shredded Chicken Tacos
4.9
(731)
Cook Time
-
Total Time
-
Yield
4 servings
Ingredients
3 boneless, skinless chicken breasts
1 teaspoon chili powder
1 teaspoon ground cumin
½ teaspoon pepper
2 cloves garlic, minced
2 cups salsa (475 mL), or 1 16 oz jar
tortilla, to serve
pico de gallo, to serve
guacamole, to serve
sour cream, to serve
Nutrition Info
Calories 223
Fat 4g
Carbs 8g
Fiber 2g
Sugar 4g
Protein 36g
How to Make It
1. Step
Place chicken breasts inside the Instant Pot.
2. Step
Add the chili powder, ground cumin, pepper, and garlic and toss until the chicken is coated on both sides. Add the salsa.
3. Step
Seal the lid in place until you hear the beep. Tip: Closing the lid can be tricky. Have the pressure knob at 11 o’clock and turn right.
4. Step
Press “Poultry” and set time to 13 minutes. Set pressure knob to “Sealing”.
5. Step
Steam will release and the screen will say “On” before it starts counting down.
6. Step
Once the timer goes off, carefully turn the pressure knob to “Venting”. Let all of the stream release before opening the lid.
7. Step
Shred the chicken with two forks.
8. Step
Serve with tortillas, pico de gallo, guacamole, sour cream, or other desired toppings.
9. Step
Enjoy!
Tags
Low-Sugar
High-Protein
Low-Carb
McCormick Easy Dinner
Oven Mitts
Weeknight
Pyrex
Mexican
Big Batch
Kid-Friendly
Tongs
Lunch
Healthy
Measuring Spoons
One-Pot or Pan
Dinner
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