Chicken is a cheap meal option. These chicken tacos are made in the instant pot and turn out tender and delicious. Plenty for leftovers.
- 3 large chicken breasts
- 2 cups chicken broth
- 1 tbsp garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon cumin
- 1 lime
- 1 package soft tortillas
- 1 head lettuce shredded
- 1 tomato diced
- 1 sour cream
- 1 salsa
- 1 package Mexican cheese shredded
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Fill bottom of cooker with chicken broth.
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Place chicken breasts on metal baking insert.
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Squeeze lime juice over chicken breasts.
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Sprinkle chicken with salt, pepper, cummin, garlic.
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Cook on medium for about 15 minutes. Settings will vary based on your machine, so refer to the manual and your previous experience.
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Allow steam to release naturally for 10-15 minutes.
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Release the rest of the steam (careful here!).
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Remove chicken and shred or dice, depending on your preference.
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Build tacos and enjoy!
I've used this chicken for quesadillas, too. Just dice it up. Place a soft tortilla in a buttered skillet and add chicken, cheese and any other items you want on the inside (bacon, veggies, etc.). Top with another tortilla. Flip when the bottom is lightly browned to the opposite side. I also will do a fold over sometimes as they are easier to flip that way (like an omelette).
This recipe is so versatile. It heats up well the next day or freezes well for later.