Taco Tuesday! Instant Pot Shredded Chicken
Oh. My. Yum!
I came up with this quickly one afternoon when I wanted intense flavors for a quick taco- but had not yet even defrosted any chicken! What's a girl to do?? Plug in the Instant Pot!! Enjoy!!
- 2 pounds-ish chicken breasts, boneless and skinless (turkey would also be yummy)
- 2 t ground cumin
- 1 t chili powder
- 1/2 t paprika- if you have smoked paprika, even better!
- 2-3 minced cloves of garlic (I may have tossed in a few more)
- Salt and pepper to taste- don't go to wild. You probably want to start with 1/2 t of salt and go from there. A few sprinkles of pepper.
- 1 c salsa
- 1 good T of oil- I prefer avocado, grapeseed or coconut oil
Start by plugging in the instant pot (don't ask), turn on saute feature and heat the oil on med just a bit. add the chicken breasts and coast on each side. Cook just about 1 min each side.
Add ALL the other ingredients on top.
I set mine on meat/poultry setting for 15 minutes. Cook according to your cookers settings.
After it beeps, release pressure. I allowed to sit another 15 minutes in order to soak up all the yumminess.
2 easy ways to shred without the mess:
- Remove the breast 1 at a time and place into a mixing bowl, use 2 folks to "pull".
- My favorite way- use you stand mixer. Place the breast in the bowl, paddle down and slowly make your way to about medium speed. not too fast- your chicken should not be flying at this point!
After the meat is shredded, you can add back in a little of the juice. The flavors are amazing but if you are making tacos, burritos or even placing on a salad you don't want the meat too wet.
This meat is also fabulous just served on a bed or rice- or even pasta! In that case so wild with the preserved juices!
Enjoy!
XOX- Gina
