Instant Pot Chicken Tacos

This is a Fisher classic. I make this at least every other week because it is seriously so easy, anyone can do it. I also like it because I can make a salad out of the meat and Mitch can make a taco or nachos with the meat. It also makes some great leftovers so we snack on it for a couple days. I highly, highly recommend!

This is the salad version which is A-okay on my diet right now. I’m trying to cut the carbs out.

Taco meat:

1 (16 ounce) jar of salsa (or green chile sauce)

1-2 tablespoons taco seasoning

3-4 boneless, skinless chicken breast halves

Taco fixins’:

Flour tortillas/Corn Tortillas*

Shredded lettuce*

Cheddar cheese, grated*

Avocados, diced*

Sour Cream*

Limes*

Cilantro*

*All of these things are optional based on what you put on your tacos.

Directions:

1. Put chicken in InstantPot or CrockPot. Sprinkle with taco seasoning and pour salsa over chicken.

2. Crockpot: Cover and cook on high for 4 hours or on low for 6-8 hours.

2a. InstantPot: Cook on Poultry setting (18 minutes and let vent for 5-10 minutes)

3. Shred the chicken with two forks (or in a KitchenAid Stand Mixer using the flat beater attachment on low for about 20-30 seconds and then a little higher for a few more seconds until shredded--meat must be hot to do this). Keep an eye on it, because you don’t want to pulverize it.

4. Serve the shredded chicken in tacos, burritos, or on top of a salad.

NOTE: You can also make this in a pressure cooker in about 15 minutes! The chicken turns out just as tender and shreds easily.