Instant Pot: The Best Shredded Chicken For Tacos Recipe by Brit O'Donnell
Cooking Instructions 30 mins 1 Set instant pot on Sauté, add olive oil and minced garlic once hot. Let cook 2 minutes, stirring occasionally. 2 Add half of each sauce (red and green taco sauce) to pot. Stir in tomato paste and 1 Tbsp taco seasoning. 3 Melt 1 Tbsp butter. Coat chicken breasts in butter, salt, pepper, dry garlic seasoning, and 1 Tbsp taco seasoning and set in pot. 4 Add to pot: remaining red and green sauces, 2 Tbsp taco seasoning, and 2 Tbsp butter. 5 Cover and cook on high pressure (Manual setting) for 25 minutes. Allow steam/pressure to release on its own (or vent quickly if you're low on time). 6 Open pot, remove half of the liquid, shred chicken with fork, and stir in last tbsp taco seasoning. (Save some of the liquid if you prefer saucier chicken!) 7 Enjoy with tacos, burritos, nachos, etc! 1 Set instant pot on Sauté, add olive oil and minced garlic once hot. Let cook 2 minutes, stirring occasionally. 1 Set instant pot on Sauté, add olive oil and minced garlic once hot. Let cook 2 minutes, stirring occasionally. 2 Add half of each sauce (red and green taco sauce) to pot. Stir in tomato paste and 1 Tbsp taco seasoning. 2 Add half of each sauce (red and green taco sauce) to pot. Stir in tomato paste and 1 Tbsp taco seasoning. 3 Melt 1 Tbsp butter. Coat chicken breasts in butter, salt, pepper, dry garlic seasoning, and 1 Tbsp taco seasoning and set in pot. 3 Melt 1 Tbsp butter. Coat chicken breasts in butter, salt, pepper, dry garlic seasoning, and 1 Tbsp taco seasoning and set in pot. 4 Add to pot: remaining red and green sauces, 2 Tbsp taco seasoning, and 2 Tbsp butter. 4 Add to pot: remaining red and green sauces, 2 Tbsp taco seasoning, and 2 Tbsp butter. 5 Cover and cook on high pressure (Manual setting) for 25 minutes. Allow steam/pressure to release on its own (or vent quickly if you're low on time). 5 Cover and cook on high pressure (Manual setting) for 25 minutes. Allow steam/pressure to release on its own (or vent quickly if you're low on time). 6 Open pot, remove half of the liquid, shred chicken with fork, and stir in last tbsp taco seasoning. (Save some of the liquid if you prefer saucier chicken!) 6 Open pot, remove half of the liquid, shred chicken with fork, and stir in last tbsp taco seasoning. (Save some of the liquid if you prefer saucier chicken!) 7 Enjoy with tacos, burritos, nachos, etc! 7 Enjoy with tacos, burritos, nachos, etc! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Super Easy Spicy Korean Style Soy Dipping Sauce Chicken Parmesan with Zucchini Spaghetti (Low-Carb) Crockpot Cheeseburger Soup One Pot 30 minute Chicken & Rice Chicken Alfredo with Zucchini Spaghetti (Low-Carb) Super Easy Spicy Korean Style Soy Dipping Sauce Chicken Parmesan with Zucchini Spaghetti (Low-Carb) Crockpot Cheeseburger Soup One Pot 30 minute Chicken & Rice Chicken Alfredo with Zucchini Spaghetti (Low-Carb) Egg omelette Beacon Egg omellette Carrot spaghetti with steamed cabbage Creamy Tortellini Soup with Kale This is grilled chicken with frying pan without oven Apple pomegranate raita Korean Style Chinese Noodles Japanese Sweet Mochi with Beans Chilled Casava juice (Garri) Egg omelette Beacon Egg omellette Carrot spaghetti with steamed cabbage Creamy Tortellini Soup with Kale This is grilled chicken with frying pan without oven Apple pomegranate raita Korean Style Chinese Noodles Japanese Sweet Mochi with Beans Chilled Casava juice (Garri)