If you love chicken tacos, you have to try or Chicken Taco Bowls!
Ingredients Needed
Chicken. I used boneless, skinless chicken breasts but you can use chicken thighs too. Salsa. Use your favorite salsa, store bought is completely fine. Chicken broth/stock. Taco Seasoning. I love using my homemade taco seasoning (made with cumin, garlic powder and dried oregano) but use any seasoning blend of your choice. Smoked paprika. Chilli powder. To serve: Taco shells, corn tortillas or flour tortillas, pico de gallo, guacamole/avocado, cilantro/coriander, sour cream.
How to make Instant Pot chicken tacos
Stove-top instructions:
Can I make shredded chicken for tacos ahead?
Absolutely! The shredded chicken can be kept warm in the Instant Pot for up to 6 hours. Alternatively, leftovers can be transferred to airtight containers and store in the fridge for up to 3 days. Shredded chicken can be frozen for up to 3 months. Transfer the cooked chicken to freezer safe containers and allow to come to room temperature before freezing. Allow frozen chicken to thaw overnight in the fridge before using.
Taco recipes
