INSTANT POT SHREDDED CHICKEN TACOS
3 tablespoons oil
5-6 large boneless skinless chicken breasts
2-3 tablespoons chile margarita seasoning from Spiceologist *optional
1 large onion sliced
1 cup dry hard apple cider
1 cup salsa
15 ounce can diced tomatoes with green chilies
1-2 tablespoons Gourmet Garden Lightly Dried Cilantro
1 packet taco seasoning
Place the oil into the bottom of your Instant Pot, and turn on the Saute mode. While it is heating, liberally season your chicken breasts with the salt, pepper, garlic salt, and onion powder. Brown the chicken breasts on each side.
Once the breasts are browned, remove from the pot and set aside and add the sliced onion in. Saute for 3-4 minutes, stirring frequently.
Add in the dry hard cider, diced tomatoes, cilantro, and salsa. Place the chicken into this mixture, replace the lid, and change the function of your pot to Manual and set the timer to 8 minutes.
Once the pot is finished, do a quick release of the pressure and remove the chicken from the pot. Shred the chicken with two forks, and return to the pot. Turn the pot back to saute, and add in the taco seasoning packet. Stir constantly for 2 minutes until the mixture is slightly thickened.
Serve with your favorite taco fixings, and enjoy!
Instant Pot Shredded Chicken Tacos just earned a permanent spot in my weekly menu planning. These are simple, and totally delicious.
Wednesday, May 31, 2017 - 9:19am