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.
- 4 cloves garlic minced
- chopped cilantro
- lime wedges
- salsa verde
- corn tortillas
- 1 tsp. cumin
- juice of 2 limes
- 1 tbsp. canola vegetable or avocado oil
- 2 lbs. boneless skinless chicken cubed and lightly seasoned* (i used a combo of breasts and thighs)
- 1/2 yellow onion thinly sliced
- 1 tsp. chili powder
- 1/2 tsp. coriander
- 1/2 tsp. paprika
- 1/2 tsp. kosher sea salt
- 1/4 tsp. oregano
- juice of 2 oranges
- 1/2 jalapeã±o, minced (or a whole pepper if you prefer
- 1/2 c. fresh cilantro
- diced red onion
- cotija or queso fresco cheese
- Carbohydrate 84.5594833333333 g
- Cholesterol 317.514659 mg
- Fat 18.339444996 g
- Fiber 10.9260002693534 g
- Protein 106.856957943 g
- Saturated Fat 4.271319723 g
- Serving Size 1 1 lbs shredded chicken (806g)
- Sodium 434.302791566667 mg
- Sugar 73.6334830639799 g
- Trans Fat 3.495486168 g
- Calories 931 calories
Step-by-step
- Turn the Instant Pot® on the SAUTE setting.
- Add oil and sear the chicken until golden brown. You will need to do this in two batches.
- Transfer chicken to a plat and set aside.
- Add the onions and cook until translucent, about 2-3 minutes, then add the garlic and cook for an additional minute.
- Add the chicken back into the pot.
- Season with chili powder, cumin, coriander, paprika, salt, and oregano.
- Add the orange juice, lime juice, jalapeño, and cilantro.
- Place the lid on the Instant Pot® and pressure cook on the POULTRY setting for 12 minutes.
- After the chicken has fully cooked, carefully turn the steam release vent (I always do this with a long oven mitt on) and let the pressure come down.
- Once the valve pops, remove the lid and turn the Instant Pot® on SAUTE.
- Cook the chicken until the almost all of the remaining liquid is gone, or for crispy chicken, cook until the liquid is gone, then stir every 2-3 minutes for 6 minutes, taking care to not let the chicken burn.
- Using two forks, shred the chicken and toss with extra lime juice, if desired.
- Serve immediately.
Home cooks frequently commit the error of crowding the pressure cooker when searing meat, which traps moisture and produces a gray, steamed surface instead of the deeply browned crust required for rich flavor development. Searing the cubed chicken in two distinct batches on the saute setting ensures direct contact with the hot metal. Cook the meat until golden brown, remove it to a plate, and then sweat the thinly sliced yellow onions until translucent, which takes about two to three minutes. Adding minced garlic for the final minute prevents burning while releasing essential aromatics into the oil.
Pairing citrus-forward, spiced chicken with the right side dishes balances the heat from the minced jalapeño and the concentrated acidity of the salsa verde. Traditional refried beans seasoned with cumin, or a crisp slaw of shredded cabbage dressed simply in lime juice and salt, offer necessary textural contrast. Steamed white rice tossed with fresh cilantro absorbs the residual pan juices without competing with the spices. Avoid heavy, cream-based side dishes that mask the bright profile of the orange and lime juices used in the pressure-cooking liquid.
Adapting this meal for various dietary needs requires only minor pantry swaps. To eliminate dairy completely, omit the cotija or queso fresco cheese entirely, as the meat retains enough richness from the oil and natural poultry fat. Corn tortillas provide a naturally grain-free and gluten-free base, provided they are warmed on a hot, dry skillet until pliable to prevent cracking. Swapping canola oil for avocado oil raises the smoke point during the initial searing phase.
Shredding the meat after pressure cooking requires reducing any remaining moisture directly in the pot using the saute function. Reducing the cooking liquid until almost gone concentrates the savory notes of chili powder, coriander, paprika, and oregano. For crisper edges on the chicken, continue stirring every two to three minutes for six minutes after the liquid evaporates completely. Two forks pull the tender meat apart effortlessly before it is piled onto warmed tortillas and topped with chopped cilantro and fresh lime wedges.
