Instant Pot Shredded Chicken Taco
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- Prep Time: 2 minutes
- Cook Time: 27 minutes
- Total Time: 29 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Instant Pot
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
2 pounds boneless, skinless chicken breasts
1 tablespoon olive oil
1⁄2 teaspoon kosher salt
1/4 teaspoon pepper
1 cup red enchilada sauce
Instructions
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Place the chicken breasts into the Instant Pot. Drizzle with half the olive oil, and sprinkle with half of the salt, and pepper. Flip the chicken over and repeat with the rest of the oil and seasonings. Cover with the enchilada sauce
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Lock the lid on the Instant Pot. Press the “Manual” or “Pressure Cook” button and the “-” button until the display reads ” 7 ” minutes.
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When the chicken is finished cooking, immediately release the pressure manually. Check the temperature of the largest chicken breast reads 165°F. If not refer to suggestions in the notes section of this recipe or the blog post.
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Remove the lid right away and transfer the chicken to a separate bowl to prevent overcooking.
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It will appear that there is a lot of liquid, this is what you want! Use two forks or a mixer to shred the chicken right into the sauce and toss well to coat.
Notes
The cook time reflects the amount of time needed for the Instant Pot to come to pressure, which is typically about 20 minutes from it displaying "On" across the screen. Once heated and at pressure the 7 minute cook time countdown will start.
How long should I cook chicken breasts in the Instant Pot?
BONELESS, SKINLESS CHICKEN BREASTS Fresh Boneless, Skinless Chicken Breasts
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● 8 minutes, vent immediately to release any remaining pressure
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● Based on 10-ounce boneless chicken breasts
Frozen Boneless, Skinless Chicken Breasts
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● 12 minutes, vent immediately to release any remaining pressure
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● Based on 10-ounce boneless chicken breasts
What to do If the chicken breast isn’t done at the end of the cook time?
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● If your chicken doesn’t read 165° F on an instant-read thermometer when you open up the Instant Pot but is pretty close (around 160° F), close the lid and let it rest for another 5 minutes before checking the temperature again. Often this rest is enough to get the chicken up to a safe temperature.
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● If it’s still not done, you can recover the Instant Pot and set for an additional 2 minutes of pressure (manual) cook time.
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● Last, if you prefer, you can finish cooking the chicken in a 350° F oven.
Nutrition
- Serving Size: 2 generous scoops
- Calories: 319
- Sugar: 1 g
- Sodium: 563.3 mg
- Fat: 10 g
- Carbohydrates: 2.8 g
- Protein: 51.4 g
- Cholesterol: 165.5 mg
