Craving a flavorful meal that's quick to prepare but doesn't skimp on taste? These shredded chicken tacos are perfect for a late dinner or any meal where you want bold flavors without the fuss. With juicy chicken marinated in a fragrant mix of spices and tomatoes, all done in a pressure cooker, this recipe will become a staple in your weekly menu.
Ingredients
🐔 2 chicken breasts
🍅 1 can diced tomatoes with green chilies
🌶️ 1 packet taco seasoning mix
🧂 1 packet sazon seasoning
🍗 1 tablespoon chicken flavoring
🫒 1 tablespoon olive oil
🥬 1 cup shredded lettuce
🍅 1 cup chopped tomatoes
🥣 1 cup salsa
🧀 1 cup shredded cheese
🥑 1 cup guacamole
🎉 1 cup sour cream
🌮 8 small tortillas
🥙 Tortilla chips (optional, for serving)
Instructions
1- Prepare the Chicken:
- Place the chicken breasts into the pressure cooker.
- Sprinkle the taco seasoning, sazon seasoning, and chicken flavoring over the chicken.
- Pour the canned diced tomatoes with green chilies on top.
2- Pressure Cook:
- Close the pressure cooker lid securely, set the valve to the sealed position.
- Select the 'chicken' setting and set the timer for 45 minutes.
3- Prepare the Sides:
- While the chicken cooks, prepare your taco toppings. Get the shredded lettuce, chopped tomatoes, salsa, shredded cheese, guacamole, and sour cream ready for serving.
4- Shred the Chicken:
- Once the cooking time has finished, carefully release the pressure from the cooker.
- Open the lid and use two forks to shred the chicken directly in the pot, mixing it with the sauce.
5- Cook Off Excess Liquid:
- Heat a skillet over medium heat and add the olive oil.
- Transfer the shredded chicken and sauce to the skillet and cook for about 5 minutes, stirring occasionally until the liquid reduces slightly.
6- Assemble the Tacos:
- Heat the tortillas slightly for easier folding.
- Fill each tortilla with a generous portion of shredded chicken and your choice of toppings such as lettuce, cheese, salsa, and sour cream.
- Serve with tortilla chips for a complete meal.
Prep Time: 10 minutes
Cook Time: 50 minutes (45 minutes in the pressure cooker + 5 minutes on skillet)
Total Time: 60 minutes
Servings: 4
Calories Per Serving: Approximately 450
Nutritional Information (per serving):
- Proteins: 30g
- Fats: 20g
- Carbohydrates: 30g
Equipment: Pressure cooker, skillet
Cooking Tips
- For an extra kick, add a dash of hot sauce to the chicken before pressure cooking.
- If you prefer crispy tortillas, lightly fry them in oil before assembling the tacos.
- Pair with a refreshing lime margarita for a full Tex-Mex experience.
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YouTube channel - EmanInTheKitchen: https://www.youtube.com/@EmanInTheKitchen
Shredded Chicken Tacos
