Instant Pot Shredded Chicken Breast Tacos Recipe
Tacos are always a great dinnertime choice at my house. The kids enjoy them as much as my husband and I do.
They are easy to make, and best of all,there are so many ways to serve them. Then you get the bonus of being able to customize your taco with toppings!
A little brown sugar combined with flavors like garlic, onion and chili powder make all of the difference in this dish.
If you are lucky enough to have leftovers, this reheats well for a lunch that may cause envy in the lunchroom!
- 3 tablespoons or 1 packet taco seasoning
- 1 tablespoon light brown sugar
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 4 boneless, skinless chicken breasts
- 1 small can of diced green chilies
- 2 cups chicken broth
- 1/4 cup enchilada sauce
- 2 tablespoons fresh lime juice
Steps 1-6: In a small bowl, add taco seasoning, brown sugar, chili, onion and garlic powders. Mix thoroughly.
Step 7: Rub dry mixture on both sides of each chicken breast and set aside.
Steps 8-11: Set your Instant Pot to the sauté function. Add the olive oil and allow to heat up. Add chicken breasts and brown 2-3 minutes. Turn and brown on other side.
Steps 12-15: In a small bowl, add chicken broth, enchilada sauce and lime juice. Add green chilies and mix well.
Step 16: Pour mixture over the chicken breasts.
Step 17: Close and lock the lid on the Instant Pot and make sure the vent is closed. Set Instant Pot to 14 minutes. Once 14 minutes are up, allow the pressure to release naturally for 10 minutes. Open the vent and release the remaining pressure.
Step 18: Shred chicken and serve on a tortilla or hard taco and add your favorite toppings.
Reader favorites include