Name: Instant Pot Chicken Tacos
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 6
Cuisine: Mexican
Ingredients: 2 tblsp olive oil; 2 lb boneless, skinless chicken breasts and/or thighs; 1 15 ounce can tomato sauce; 1 tblsp Worcestershire sauce; 1 tblsp chili powder; 1 1/2 tsp granulated garlic; 1 tsp smoked paprika; 1 tsp ground cumin; 1 tsp onion powder; salt and pepper, to taste; corn or flour tortillas; 1 ripe avocado, sliced; shredded cheese, to serve; sour cream, to serve; finely chopped cilantro, to serve; lime wedges, to serve

Ingredients

Servings:

2 tblsp

olive oil

2 lb

boneless, skinless chicken breasts and/or thighs

15 ounce can tomato sauce

1 tblsp

Worcestershire sauce

1 tblsp

chili powder

1 1/2 tsp

granulated garlic

1 tsp

smoked paprika

1 tsp

ground cumin

1 tsp

onion powder

salt and pepper, to taste

corn or flour tortillas

ripe avocado, sliced

shredded cheese, to serve

sour cream, to serve

finely chopped cilantro, to serve

lime wedges, to serve

Directions 9 steps | 30 Minutes

Step 1

Set the Instant Pot to the sauté function and heat the olive oil. Add the chicken in batches and sear on each side, about 2-3 minutes. Remove and set aside.

Step 2

Add the tomato sauce and scrape the bottom to get the browned bits.

Step 3

Stir in the Worcestershire sauce, chili powder, granulated garlic, smoked paprika, ground cumin and onion powder.

Step 4

Place the seared chicken on top and place the lid on the Instant Pot and pressure cook on the manual high setting for 18 minutes with the pressure release valve set to sealing.

Step 5

Allow the Instant Pot to naturally release steam for 10 minutes before quick releasing.

Step 6

Remove the chicken from the pot and shred or chop the chicken.

Step 7

While you shred (or chop) the chicken breasts, set the Instant Pot to the sauté function on low temperature and simmer the sauce to thicken, stirring occasionally to prevent the sauce from burning.