Ingredients

The following ingredients have 4 Servings
  • 2 teaspoons chili powder
  • 1 teaspoon sea salt
  • 1 teaspoon cumin
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon oregano
  • 3-4 medium boneless (skinless chicken breasts)
  • 1 1/2 cups canned fire roasted diced tomatoes OR jarred salsa
  • Flour tortillas
  • Your favorite toppings:
  • shredded lettuce (tomatoes, red bell peppers, diced avocado, shredded cabbage, fresh cilantro, thinly sliced radishes, cheese)

Instruction

  • In a small bowl or small resealable spice jar, combine all the spices for the taco seasoning.
  • Place the chicken in the Instant Pot and rub the taco seasoning on both sides.
  • Pour in the diced tomatoes or jarred salsa, making sure to cover the chicken.
  • Close the lid and turn the valve to SEALING. Press the PRESSURE COOK (HIGH) or MANUAL button and cook for 8 minutes. The Instant Pot will take a few minutes to come to pressure.
  • While the chicken is cooked and the Instant Pot beeps, do a quick release by using a long spoon to push the valve to VENTING to release all the pressure.
  • Carefully open the lid and using tongs, transfer chicken to a large bowl. Press the SAUTE button and allow the taco sauce to cook and reduce. Shred the chicken with two forks and return the shredded chicken back to the Instant Pot coating with the sauce. Squeeze in lime juice and adjust seasoning, as needed.
  • Serve immediately by assembling in taco shells with toppings of your choice; over salad or with your favorite sides.