Instant Pot Shredded Chicken Tacos
Try this Instant Pot Shredded Chicken Tacos recipe, or contribute your own.
Try this Instant Pot Shredded Chicken Tacos recipe, or contribute your own.
- 1.5 lbs pastured raised organic chicken breasts
- 1 cup favorite red salsa (i use great value brand hot salsa)
- 1/2 cup favorite green salsa (i use mrs.â renfros jalapeã±o
- 1/4 cup taco seasoning homemade or organic store bought
- 12 organic gmo free corn tortillas warmed
- 1 large head romaine lettuce chopped
- 1 recipe homemade guacamole
- Carbohydrate 26.562140005044 g
- Cholesterol 0 mg
- Fat 1.878 g
- Fiber 15.1387993238129 g
- Protein 7.6998 g
- Saturated Fat 0.24414 g
- Serving Size 1 1 recipe (1317g)
- Sodium 905.28800072295 mg
- Sugar 11.4233406812311 g
- Trans Fat 0.55714 g
- Calories 126 calories
Step-by-step
- Add all of the ingredients in the order listed, except for the corn tortillas, lettuce and guacamole, to you Instant Pot Pressure Cooker. Do not stir. Place the lid on your pot and make sure the vent knob is in the SEALING position.
- Using the display panel select the MANUAL/PRESSURE COOK function. Use the +/- arrows until the time reads 15 minutes. When the pot has finished cooking let it naturally release the pressure, about 12 minutes.
- Using a hand mixer, carefully shred the chicken inside the pot. Spread tortillas with guacamole, top with lettuce and chicken. Serve with your favorite hot sauce.
Swapping red salsa for a puréed tomatillo-based green salsa shifts the chemical balance toward bright malic and citric acids, altering the final flavor profile from earthy and sweet to sharply herbaceous. Pressure cooking accelerates this transformation by forcing moisture from the salsa deep into the muscle fibers of chicken breasts at temperatures exceeding 250 degrees Fahrenheit. Because chicken breasts contain very little intramolecular fat, cooking them under high pressure in a sealed environment prevents the surface moisture from evaporating, yielding tender meat that shreds effortlessly after a 12-minute natural pressure release. Avoiding a stir before sealing the lid prevents the thick taco seasoning from scorching against the stainless steel insert during the initial heat-up phase. Once cooked, employing a hand mixer directly inside the pot breaks apart the denatured protein strands in under thirty seconds, producing uniform shreds capable of absorbing the surrounding cooking liquid. Freezing the shredded chicken in portions with its cooking liquid preserves moisture during storage, ensuring the meat will not dry out when reheated on the stove over medium-low heat. Corn tortillas require gentle exterior steaming or dry-skillet warming to gelatinize their starches, preventing cracks when folded around the hot filling.
