Copy of Instant Pot Chicken Tacos

I’m kind of a simple gal when it comes to my cooking. Once in a while I will venture out and try something exciting like Strawberry Bavarian Cream, delicious, but a little out of my comfort zone. For my everyday cooking, things tend to stay the regular go to items. Like tacos! I don’t think I have met a taco I didn’t like. Pork, chicken, beef, fish, give me all the

Taco taco tacos! 

First thing’s first, the best taco meat typically takes a long time. Marinades and slow cooking create that melt in your mouth taste and texture that I love.  But If you’re remotely like me, you never think that far ahead for dinner. 5 o’clock rolls around and I finally get a chance to think about dinner. Thank the Lord for quick tacos!!

Instant Pot Chicken Tacos

4-5 chicken breasts

3 tsp. Cumin

3 tsp. Chili Powder 

1/4 tsp. Onion Powder

1/2 tsp. Garlic Powder

Sea Salt to taste

1/4 tsp Cayenne 

Lime

1 cup Water

In your instant pot, place chicken breasts at bottom and pour in water. You need the moisture in the pot to create the pressure to cook the chicken, plus keeps the chicken ultra moist. Sprinkle onion and garlic powder over chicken. Seal your instant pot for cooking. I typically use the manual setting for 30 minutes. If you are using frozen chicken breast, adjust the time accordingly (45 minutes).  After chicken has been cooked, and pressure has released, remove the lid. Dump out excess water. Shred chicken with forks, it should pull apart easily. Once shredded, sprinkle chili powder, cumin, salt, and cayenne, and mix well. Serve on tortilla and garnish with lime juice. 

If you have a little more time on your hands, be sure to try my Honey and Lime Shrimp Tacos! OR Coming soon, my Sister-in-law's Carne Asadas!