Post by Loupy on Oct 23, 2018 13:25:04 GMT -7
Instant Pot Shredded Chicken Tacos
From: Erin @ www.wellplated.com/instant-pot-shredded-chicken-tacos/
The BEST EVER Instant Pot Shredded Chicken Tacos! Easy, juicy pressure cooker Mexican chicken that's healthy and full of flavor. Use it for tacos, burritos, taco bowls, or mix with black beans and rice.
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Serves: 4-6
Ingredients
FOR THE CHICKEN:
1 tablespoon extra-virgin olive oil divided
2 pounds boneless skinless chicken breasts (about 4 small/medium or 3 medium/large), cut in half if large
2 teaspoons kosher salt divided
1/2 teaspoon black pepper
1 small yellow onion or 1/2 large yellow onion, thinly sliced
4 cloves garlic minced
2 teaspoons chili powder
3 chipotle peppers in adobo individual peppers, NOT 3 cans, finely chopped (if you love heat, feel free to add an extra pepper or stir in a few teaspoons of sauce from the can)
1 can diced tomatoes in their juices (14 ounces)
1/4 cup freshly squeezed lime juice from about 1 medium lime
FOR THE AVOCADO SAUCE:
1 ripe avocado peeled and pitted
3/4 cup nonfat plain Greek yogurt
2-4 tablespoons fresh lime juice
1/4 teaspoon kosher salt
FOR SERVING:
Old El Paso Stand & Stuff Taco Shells
Any other bonus toppings: fresh cilantro diced jalapeno, thinly sliced radishes, cheese, additional salsa, diced avocado (either in place of or in addition to avocado sauce above)
Instructions
Season both sides of the chicken with 1 teaspoon kosher salt and black pepper.
Set the Instant Pot to sauté.
Heat 1/2 tablespoon of the olive oil.
Once hot and shimmering, add half the chicken and sear both sides for 2 to 3 minutes each, just until brown (the chicken does not need to be cooked through).
Do not disturb the chicken while each side sears.
Remove to a plate and set aside.
Add the second half of the chicken and sear each side for 2 to 3 minutes each.
Remove to the same plate.
With the Instant Pot still on sauté, add the remaining 1/2
tablespoon olive oil. Add the onion, garlic, chili powder, and remaining 1/2 teaspoon kosher salt.
Let cook 3 minutes, until the onion beings to soften.
Turn the Instant Pot off (on my model, I hit CANCEL).
Stir in the chipotle peppers, tomatoes, and reserved chicken.
Arrange the chicken pieces in a single layer (a little overlap is OK, and the chicken will be touching).
Pour the lime juice over the top.
Lock the lid in place.
Cook on manual pressure for 8 minutes.
As soon as the time is up, vent immediately.
Once you can open the lid, turn the Instant Pot off, and then remove the chicken to a large bowl or plate.
Turn the Instant Pot to SAUTE.
Bring the cooking liquid to a simmer.
Let simmer for 5 to 10 minutes, stirring occasionally, until the liquid reduces by about half.
Meanwhile, shred the chicken with two forks (or, once it is cool enough, your fingers).
Once the liquid is reduced, turn the Instant Pot off, return the chicken into the Instant Pot, and then stir the chicken to coat in the sauce.
Prepare the avocado sauce (I like to do this while the chicken is pressure cooking):
In a food processor, blend together the avocado, Greek yogurt, 2 tablespoons lime juice, and salt until smooth.
Taste and add additional salt or lime juice as desired.
To serve:
Fill the shells with the chicken, drizzle with avocado sauce, and add any desired toppings.
Enjoy immediately.
Recipe Notes
Store leftover chicken in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Let thaw overnight in the refrigerator. Reheat gently on the stove with a splash of chicken stock or extra salsa to keep it from drying out.
Leftover avocado sauce can be refrigerated in an airtight container or mason jar (press a piece of plastic wrap over the top to protect it from air) for up to 2 days.
Nutritional Information:
Calories: 251
Total Fat: 10gg
Sat Fat: 3g
Cholesterol: 56mg
Sodium: 749mg
Carbs: 15g
Fiber: 4g
Sugar: 3g
Protein: 26g
From: Erin @ www.wellplated.com/instant-pot-shredded-chicken-tacos/
The BEST EVER Instant Pot Shredded Chicken Tacos! Easy, juicy pressure cooker Mexican chicken that's healthy and full of flavor. Use it for tacos, burritos, taco bowls, or mix with black beans and rice.
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Serves: 4-6
Ingredients
FOR THE CHICKEN:
1 tablespoon extra-virgin olive oil divided
2 pounds boneless skinless chicken breasts (about 4 small/medium or 3 medium/large), cut in half if large
2 teaspoons kosher salt divided
1/2 teaspoon black pepper
1 small yellow onion or 1/2 large yellow onion, thinly sliced
4 cloves garlic minced
2 teaspoons chili powder
3 chipotle peppers in adobo individual peppers, NOT 3 cans, finely chopped (if you love heat, feel free to add an extra pepper or stir in a few teaspoons of sauce from the can)
1 can diced tomatoes in their juices (14 ounces)
1/4 cup freshly squeezed lime juice from about 1 medium lime
FOR THE AVOCADO SAUCE:
1 ripe avocado peeled and pitted
3/4 cup nonfat plain Greek yogurt
2-4 tablespoons fresh lime juice
1/4 teaspoon kosher salt
FOR SERVING:
Old El Paso Stand & Stuff Taco Shells
Any other bonus toppings: fresh cilantro diced jalapeno, thinly sliced radishes, cheese, additional salsa, diced avocado (either in place of or in addition to avocado sauce above)
Instructions
Season both sides of the chicken with 1 teaspoon kosher salt and black pepper.
Set the Instant Pot to sauté.
Heat 1/2 tablespoon of the olive oil.
Once hot and shimmering, add half the chicken and sear both sides for 2 to 3 minutes each, just until brown (the chicken does not need to be cooked through).
Do not disturb the chicken while each side sears.
Remove to a plate and set aside.
Add the second half of the chicken and sear each side for 2 to 3 minutes each.
Remove to the same plate.
With the Instant Pot still on sauté, add the remaining 1/2
tablespoon olive oil. Add the onion, garlic, chili powder, and remaining 1/2 teaspoon kosher salt.
Let cook 3 minutes, until the onion beings to soften.
Turn the Instant Pot off (on my model, I hit CANCEL).
Stir in the chipotle peppers, tomatoes, and reserved chicken.
Arrange the chicken pieces in a single layer (a little overlap is OK, and the chicken will be touching).
Pour the lime juice over the top.
Lock the lid in place.
Cook on manual pressure for 8 minutes.
As soon as the time is up, vent immediately.
Once you can open the lid, turn the Instant Pot off, and then remove the chicken to a large bowl or plate.
Turn the Instant Pot to SAUTE.
Bring the cooking liquid to a simmer.
Let simmer for 5 to 10 minutes, stirring occasionally, until the liquid reduces by about half.
Meanwhile, shred the chicken with two forks (or, once it is cool enough, your fingers).
Once the liquid is reduced, turn the Instant Pot off, return the chicken into the Instant Pot, and then stir the chicken to coat in the sauce.
Prepare the avocado sauce (I like to do this while the chicken is pressure cooking):
In a food processor, blend together the avocado, Greek yogurt, 2 tablespoons lime juice, and salt until smooth.
Taste and add additional salt or lime juice as desired.
To serve:
Fill the shells with the chicken, drizzle with avocado sauce, and add any desired toppings.
Enjoy immediately.
Recipe Notes
Store leftover chicken in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Let thaw overnight in the refrigerator. Reheat gently on the stove with a splash of chicken stock or extra salsa to keep it from drying out.
Leftover avocado sauce can be refrigerated in an airtight container or mason jar (press a piece of plastic wrap over the top to protect it from air) for up to 2 days.
Nutritional Information:
Calories: 251
Total Fat: 10gg
Sat Fat: 3g
Cholesterol: 56mg
Sodium: 749mg
Carbs: 15g
Fiber: 4g
Sugar: 3g
Protein: 26g
