2 tablespoonsTaco Seasoninghomemade or store bought
Chicken Tacos (to make 18 tacos; change amount based on number of tacos being made)
18hard taco shells or soft corn tortillas
2-3cupsshredded lettuce
2cups chopped fresh tomatoes
2-3cups grated cheese
Additional toppings as desiredguacamole, salsa, sour cream
Instructions
Mexican Shredded Chicken
Combine the salsa and taco seasonings; stir to fully mix together.
Pour half of the mixture into the Instant Pot and spread to lightly cover the the bottom of the insert.
Place the chicken breasts beside each other in the Instant Pot. Pour the remaining salsa mixture on top of the chicken.
Close the lid, set the valve to SEALING. Select MANUAL HIGH PRESSURE and adjust the time to 10 minutes.
After the cooking completes, allow a Natural Release for 10 minutes or until the pressure is released (it may be shorter than 10 minutes).
Open the lid and turn the Instant Pot to WARM. Remove the chicken from the instant pot and shred with two forks.
Place the shredded chicken back into the Instant Pot and coat fully with the sauce.
Chicken Tacos
Add 1/4-cup of the chicken to a taco shell or soft tortilla, Layer on toppings as desired!
Notes
The taco recipe ingredients amount corresponds with 18 1/4-cup servings of shredded chicken. The amounts can be lessened if desired.Cooking TimeUp to 12 ounces - 10 minutes cook timeOver 10 ounces or using frozen chicken breasts - 15 minute cooking time