Instant Pot chicken tacos with fresh or frozen chicken breast or thighs and chock full of vegetables all in one pot.
Author:Olena of ifoodreal.com
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:12 tacos 1x
1 lb chicken breasts, boneless & skinless
3/4 cup salsa
14 oz can low sodium black beans, rinsed & drained
2 cups corn
1/2 cup cilantro, finely chopped
1 tsp cumin
1/2 tsp salt
1 Romaine lettuce heart, shredded
10 small corn or whole wheat tortillas
Cheese and yogurt, for serving
To the Instant Pot, add chicken breasts (if using frozen make sure they are separated) and salsa on top. Close the lid, set pressure vent to Sealing and press Pressure Cooking on High for 15 minutes for fresh or 20 minutes for frozen. Display will say ON, Instant Pot will take about 10 minutes to come to pressure, you will see a bit of steam coming out from a release valve, then float pin will rise and countdown will begin.
After 15-20 minutes your chicken is ready, Instant Pot will beep and display will say OFF. Turn the release valve to Venting position, wait until the float pin drops down and open the lid.
Remove chicken breasts onto the plate and transfer liquid to a bowl. Shred chicken with 2 forks and return to Instant Pot along with beans, corn, cilantro, cumin, salt, lettuce and 1/4 cup liquid from cooking. Stir.
Serve with warmed up tortillas and your favourite toppings.
You can use fresh or frozen chicken breasts. Make sure frozen chicken pieces are separated.
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