Instant Pot Chicken Tacos
Recipe developed by Amy + Jacky
https://www.pressurecookrecipes.com/
Make Finger-Lickin' Delicious Instant Pot Chicken Tacos! Spicy-savory chicken with refreshing salsa wrapped with a slight-crisp warm corn tortilla. Super easy chicken tacos that are satisfyingly delicious. Couldn't stop eating bite after bite!
Servings 8 - 12
Calories 261kcal
Ingredients
- 2 - 3 pounds (1262g) bone-in skin-on chicken thighs
- 4 (17g) garlic cloves , minced
- 1 - 2 teaspoon (2.5 - 5g) chili powder
- ½ teaspoon (1.5g ) cinnamon powder
- 1 teaspoon (2.5g) cumin seed , ground
- 1 teaspoon (2.5g) paprika
- 1 teaspoon (2.8g) garlic powder
- 1 teaspoon (2.4g) onion powder
- 1 tablespoon (15ml) regular soy sauce
- ½ cup (125ml) unsalted chicken stock
To Serve
- 8 – 12 corn tortillas
- Salsa (pico de gallo)
- 1 lime
Instructions
- Marinate Chicken: Add 1 tsp (2.5g) ground cumin seed, ½ tsp (1.5g) cinnamon powder, 1 tsp (2.8g) garlic powder, 1 tsp (2.4g) onion powder, 1 tsp (2.5g) paprika, 1 - 2 tsp (2.5 - 5g) chili powder, 4 minced garlic cloves, and 1 tbsp (15ml) regular soy sauce in Instant Pot. Add in ½ cup (125ml) unsalted chicken stock. Give the sauce mixture a quick mix. Add in 2lb - 3lb bone-in chicken thighs. Let the chicken thighs marinate for 10 - 20 minutes.
*Pro Tip: If you are marinating longer, place the whole inner pot in the fridge. - Pressure Cook Chicken: Pressure Cook at High Pressure for 12 minute and Natural Release for 12 minutes. After 12 minutes, release the remaining pressure by turning the Venting Knob to the Venting position. Remove the lid carefully.
- Shred & Season Chicken: Place cooked chicken in a large mixing bowl. Shred the meat with 2 forks.*Pro Tip: If you think the chili sauce is too oily, use a Fat Separator to remove the oil. Bring the chili sauce mixture back to a simmer by pressing the "Cancel" button, then "Saute" button. Let the sauce simmer and thicken a bit while you shred the chicken. Taste the sauce and adjust the seasoning with more salt (for reference, we used 3 large pinches of salt). Place the shredded chicken back in the sauce.
- Serve Instant Pot Chicken Tacos: Heat up the corn tortillas (optional). Add shredded chicken on top of the warmed corn tortillas with a spoonful of Salsa (Pico De Gallo). Add cheese and other toppings if desired. Serve these finger-lickin' easy chicken tacos immediately. Enjoy!~ :)
Notes
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Nutrition
Calories: 261kcal | Carbohydrates: 13g | Protein: 16g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 87mg | Sodium: 171mg | Potassium: 268mg | Fiber: 2g | Vitamin A: 215IU | Vitamin C: 2.1mg | Calcium: 34mg | Iron: 1.2mg