Happy Foodie Friday, Friends!
This week we are making instant pot chicken tacos! The first football game is this weekend, which means we officially kick off tailgating season. This recipe is sure to please a crowd!
Instant Pot Chicken Tacos
Ingredients
- 1 TB canola oil
- 1 small white onion, diced
- 1 red bell pepper, diced
- 1/2 teaspoon salt
- 1 TB cumin
- 1 TB chili powder
- 1 tsp garlic powder
- 1 small can rotel
- 1.5 cups chicken broth
- 1 pound boneless skinless chicken breasts
Instructions
- Using the saute function on your Instant pot, add canola oil and let warm.
- Add onions and red bell pepper and cook for 3-5 minutes. Add spices (salt, cumin, chili powder, garlic powder) and stir.
- Add rotel and chicken broth and combine.
- Finally, add the boneless skinless chicken breasts.
- Turn off the saute function and set your pressure cooker on high for 12 minutes. Make sure your valve is sealed. (Remember, it will take a few minutes for your pressure cooker to pressurize.)
- After the timer has gone off, let the pressure cooker sit for an additional 10-15 minutes and then open the valve to release the additional pressure.
- Remove chicken from the pot and shred with two forks.
- Build your tacos with soft or hard shells, cheese, lettuce and fresh salsa!
