Pressure Cooker Chicken Tacos
2022-07-05- Cuisine: Mexican
- Course: Main Dish
- Skill Level: Beginner
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- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 6m
- Ready In: 16m
Average Member Rating
(3 / 5)
2 People rated this recipe
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Nutritional Info
This information is per serving.
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Calories
260.4 -
Carbohydrates
36.4 g -
Cholesterol
49.3 mg -
Fat
2.7 g -
Fiber
4.7 g -
Protein
23.5 g -
Saturated Fat
0.5 g -
Serving Size
1 -
Sodium
921.9 mg -
Sugar
0.5 g -
Trans Fat
4 g -
Unsaturated Fat
1.0 g -
Potassium
444.6 mg
Pressure cooker chicken tacos. Mexican chicken tacos with shredded chicken cooked in a pressure cooker. Very fast and easy chicken recipe. You may also like Coconut Shrimp Soup, another yummy recipe cooked in an instant pot.
Taco Tuesday is a popular term for the tradition of eating tacos on a Tuesday and is a common day for Mexican-themed restaurants to offer a buy one, get one free special.
Taco refers to any typical Tex-Mex dish consisting of corn or wheat tortilla wrapped around a filling composed variously of ground meat (usually beef), shredded lettuce, diced tomatoes or salsa, cheddar cheese, and olives; while the fillings may vary, they typically include some combination of these. The tortilla is usually lightly grilled or fried.
Benefits of Pressure Cooking for Health
Pressure cookers are a great way to make your cooking experience healthy and quick.
Pressure cookers are not just for cooking vegetables and meat. They are also good for making soups, stews, beans, pasta dishes, and desserts. Pressure cookers can be used as steamers by using the rack that comes with it.
This type of cooking is very popular in countries like India where people have to live with a lot of heat and humidity all year round. The food gets cooked faster under high pressure which means less time is spent on the stovetop or in the oven.
Are you looking for more pressure cooker recipes? We have a huge collection of them, please check it out-Pressure Cooker Recipes
Pressure Cooker Chicken Tacos
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Instant Pot Beef Caldereta Recipe
Instant Pot Roast Chicken with Potatoes
Instant Pot Mexican Albondigas Soup Recipe
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Instant Pot Chicken Curry Recipe
Ingredients
- For Filling: 2 tablespoons olive oil
- 1 large white onion, peeled and chopped
- 1 tablespoon chili powder
- 4 cloves garlic, peeled and minced
- 1/2 cup (125 ml) chicken broth
- 1/3 cup chopped fresh cilatro
- 6 boneless and skinless chicken breast halves
- 1½ teaspoons sea salt
- 10 grinds black pepper
- freshly squeezed juice of 3 limes
- For Tacos: 12 taco-size flour tortillas,warmed
- shredded iceberg lettuce
- diced Roma tomatoes
- sliced ripe avocado
- chopped fresh cilantro
- chopped red onion
- shredded combination Cheddar and Monterey Jack cheeses
- sour cream and salsa (optional)
Method
Step 1
Heat the olive oil in a pressure cooker turned to the sauté mode Add white onion and cook, stirring, until softened, for about 3 minutes. Add chili powder and garlic and cook, stirring, for a further 1 minute. Stir in chicken broth and scrape any browned bits from the bottom of the pot. Stir in fresh cilantro. Arrange chicken breasts over the mixture, spooning some on top. Sprinkle with salt and black pepper. Pour in lime juice.
Step 2
Close the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 9 minutes.
Step 3
Using the Quick Release method, bring pressure to normal Carefully unlock and open the lid. Using tongs, transfer cooked chicken breasts to a cutting board. Cut chicken meat into cubes.
Step 4
Pour the content of the pressure cooker into a bowl. Stir in cubed chicken.
Step 5
To assemble the tacos, spoon the chicken mixture into tortillas, then top as you prefer with lettuce, avocado, cilantro, onion, and cheese.