Be sure to separate your chicken breasts before attempting to cook from frozen.Ĭhicken breasts with very thick parts may need an additional few minutes to cook. Remember, if multiple breasts are frozen together, those breasts will cook like one very thick piece of meat and will NOT be cooked in the time below. YES! You can use fresh or frozen chicken breasts in this recipe, since you don’t need to brown the meat in this recipe. Or stir in your favorite enchilada sauce after you shred the chicken!Ĭan I Use Frozen Chicken for Instant Pot Tacos? For example, use chipotle chili powder or add a little adobo sauce to change it up. You can also mix up the flavors to match your family’s favorite. Walk on the mild side? Use the Ro-tel mild tomatoes, half the chili powder, or add a few tablespoons of cream cheese. Like it spicy? Use the hottest Ro-tel tomatoes or sub your favorite spicy chicken taco seasoning in place of the chili powder. These Easy Instant Pot Shredded Chicken Tacos are so versatile! Think of this recipe as a starting point and substitute ingredients until it’s just right. (See more of my favorite Pressure Cooker / Instant Pot Chicken Recipes here.) Make These Shredded Chicken Tacos Your Way Plus, your meat will be fall-apart tender. Pressure cookers are perfect for cooking chicken quickly. This Instant Pot Chicken Tacos recipe will work in any brand of electric pressure cooker, including the Instant Pot, Ninja Foodi, and Mealthy MultiPot. How to Make Pressure Cooker / Instant Pot Chicken Tacos It also makes a big batch, so I can have individual portions ready and waiting in my freezer for a quick lunch or easy dinner! It is SO quick to throw this meal together! Chop an onion, toss in a can of tomatoes and spices, and throw in some chicken breasts. This chicken taco recipe is one of our quick pressure cooker dinner for busy nights! This recipe was one of the first I developed for the electric pressure cooker, and nearly a decade later, it’s still my go-to recipe when I’m making chicken tacos. Please refer to the manufacturer's guide.This Easy Instant Pot Chicken Taco Filling recipe is so versatile! It’s great for taco salads, enchiladas, burritos, and more! And these pressure cooker shredded chicken tacos are SO convenient for busy nights-you don’t even have to remember to thaw the frozen chicken! Settings may vary on your Instant Pot depending on the model. Transfer the chicken and sauce to a serving platter, sprinkle with scallions and serve with rice. Let the sauce come to a boil and reduce it until dark brown and thickened, about 20 minutes. Careful of any remaining steam, unlock and remove the lid and turn the Instant Pot® back to the high saute setting. Set to pressure cook on high for 8 minutes.Īfter the pressure cook cycle is complete follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Return all the chicken to the multi-cooker and add the soy sauce, sugar, vinegar, garlic, bay leaves, onion and 1/2 teaspoon pepper. Follow the manufacturer's guide for locking the lid and preparing to cook. Once it's shimmering, but not smoking, add half the chicken pieces and brown on both sides, about 7 minutes. Remove with tongs to a plate and brown the remaining chicken pieces. Turn an Instant Pot® (see Cook's Note) to the high saute setting and add the oil. Season the chicken legs generously with salt and pepper.
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