Description
Tender chicken, vibrant flavors, and minimal cleanup. Perfect for a quick weeknight meal or make-ahead freezer stash.
Ingredients
Units
Scale
- 1.5-2 lbs (680-907 g) chicken thighs
- 1 packet taco seasoning
- 1.5 cups (355 ml) water
- flour tortillas
- corn tortillas
- taco shells
- lettuce
- tomatoes
- cheese
- sour cream
- avocado
- salsa
Instructions
- Combine all ingredients in a small bowl.
- Place chicken thighs, taco seasoning, and 3/4 cup water in a 50-ounce round freezer-safe container. Stir to combine. Freeze for up to 3 months.
- To prepare: run warm water around the edges of the container. Dump the chicken into the Instant Pot.
- Turn on the sauté function and cover with a lid. Cook for 10 minutes.
- Turn the Instant Pot off. Add the remaining 3/4 cup of water. Place the lid on the Instant Pot and set the vent to sealing. Cook the chicken on high pressure for 20 minutes.
- When the time is up, turn the Instant Pot off and quick release the pressure.
- Use 2 forks to shred the taco meat.
- Serve with taco ingredients.
Notes
- For even cooking, ensure chicken thighs are relatively uniform in size; trim any excess fat.
- To make ahead, freeze the seasoned chicken in the Instant Pot itself after step 2. Thaw completely before cooking.
- If using corn tortillas, warm them briefly in a dry skillet or microwave for improved texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5
- Sodium: 600
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 8
- Carbohydrates: 25
- Fiber: 3
- Protein: 35
- Cholesterol: 100