Instant Pot Chicken recipe (FROM FROZEN)
Have 20 mins? Have frozen chicken? No problem!
I made this tasty dish to put in some corn tortillas last night and it was really easy!
Ingredients:
4 chicken breasts (frozen is fine!)
1 can green enchilada sauce (you can sub for red sauce, or even salsa)
1 cup canned corn
1 cup diced tomatoes (I use canned to save time)
1 cup red peppers (I prepared roasted peppers the night before)
1 cup diced onions
(*You can sub any of the above for veggies or extras you do have that might go good with tacos- chilis, other varieties of onions, yellow or green peppers, tomatillos, beans, rice etc.)
32 oz container of chicken broth (you can also just use plain water)
Salt & Pepper to taste
Taco shells, or tortillas (I used corn for this)
Directions:
- Set chicken in instant pot and pour in water or chicken brother until the breasts are completely covered in liquid
- Close lid and turn vent to sealed. For Frozen Chicken, cook on poultry setting on high pressure for 10 minutes. For Fresh Chicken, cook on poultry setting on high pressure for 6 minutes. Allow to release naturally for 5 minutes, and then do a quick release if needed.
- Open and remove chicken to plate and cut up into chunks.
- Empty liquid and place chicken back into Instant Pot.
- Add in all other ingredients
- Pressure cook for 5 mins. At this point your chicken should be cooked, but always double check with a meat thermometer (should be 165 degrees or more).
Now you can drain liquid or use a holed spatula and scoop right into taco shells or tortillas! Top with cheese, lettuce, sour cream, avocado, and/or a squeeze of lime and Enjoy!
Overall, this took less than 20 mins!