Quick & Easy: Instant Pot Chicken Tacos

Hey Guys!

I’m sorry I haven’t posted in a while. You know how it goes…life gets busy and things have to be prioritized. Such is life. But…I have a few posts coming your way.

Starting with one of our favorite weeknight dinners! Chicken Tacos! This is really a stress-free and quick dinner with lots of flavor.

I love cooking with chicken thighs…for a couple of reasons. One, they’re very forgiving! It’s hard to make a dry chicken thigh. Two, they have a pretty high fat content, so the meat is always juicy & flavorful. Three, they are a cheap cut of meat! Bonus.

This dinner comes together pretty quick. While the chicken is doing it’s thing in the Instant Pot you can easily prep all the taco toppings!

What we like to top with:

-Pico de gallo: 3 Roma Tomatoes, 1 clove of garlic, 1/4 of a purple/red onion, 2 Tbsps of cilantro, 1/2 of a lime, & salt/pepper.
-Spicy Sour Cream: 1 cup of Sour Cream + 1 Tbsp of Hot Sauce or sometimes I use Siracha.
-Queso Fresco crumbled on top. (If you can’t find Queso Fresco use Feta. It’s salty, tangy & crumbles perfectly!)

*Note: If you don’t have an Instant Pot, you can use a crockpot (low for 8hrs) or roast the chicken in the oven at 350℉ for 30 minutes.

Hope you enjoy!

Instant Pot Chicken Tacos

Recipe by KhristianCourse: Main DishCuisine: TexMexDifficulty: Easy

Servings

8

servings

Prep time

10

minutes

Cooking time

15

minutes

This Instant Pot chicken is so simple & LOADED with flavor. It’s smoky, sweet, & has a spicy kick…it’s great for tacos, nachos, quesadillas, rice bowls…the list goes on!

Ingredients

• 2lbs of Chicken Thighs

• 1/4 Cup of Chicken Broth

• 2 Tablespoons of Brown Sugar

• 1 Teaspoon of Salt

• 1 Teaspoon of Chili Powder

• 1/2 Teaspoon of Garlic Powder

• 1 Teaspoon of Cumin

• 1/8 Teaspoon of Cayenne (Adjust to your liking!)

• 1/2 Teaspoon of Paprika (Or Smoked Paprika)

Directions

• In a small bowl, mix together all the spices & brown sugar. Set aside.
• In your Instant Pot add in the 2lbs of chicken thighs & 1/4 cup of chicken broth. Then sprinkle in the spice mixture over the top. Pop the lid on & move the valve to “sealing”. Hit the poultry setting & let the Instant Pot do its thing. (About 15 minutes)
• Once the chicken is done, move the valve to “release” & let all the pressure out. Now, move all the chicken thighs to a separate bowl & shred it with a fork. Add the chicken back into Instant Pot & give it a good mix to coat it in all juices & seasonings.
• Serve immediately! (Check out the post above for ideas on how to serve your tacos!)