Ingredients
Units
Scale
- 6 to 8 boneless skinless frozen or fresh Chicken Breasts (or 8 to 10 chicken tenders)
- 4 Garlic whole
- 1 cup of Salsa
- 1/2 can of Chipotle Peppers in Adobo Sauce (whole can if you like it spicy)
- 1 TLB Chili Powder
- Salt & Pepper
- Shredded Cheddar cheese
- Sour Cream
- Cilantro
- Other Taco toppings
- Taco shells, soft or hard
Instructions
- Place the chicken, garlic, salsa, chipotle peppers in adobo sauce, chili powder, salt and pepper in the electric pressure cooker.
- Lock and secure the lid, set the valve to seal
- Set the timer for 20 minutes
- Let the cooker self-release the steam about 10 minutes
- Take out the chicken and shred with two forks
- Chop up and set out all of the Taco toppings.
- Use the shredded chicken in tacos
Notes
- You can lower the amount of garlic and chili powder if you would like the chicken milder.
- Do not add more adobo chilies. The pressure cooker makes all flavors more intense and will make this very hot. (I know as I doubled this recipe once and added 2 cans of the peppers and it was extremely hot)
- Prep Time: 15
- Cook Time: 20
- Category: Main Dish
- Method: Instant Pot
- Cuisine: Hispanic
Nutrition
- Serving Size:
- Calories: 263
- Sugar: 0.9 g
- Sodium: 511.8 mg
- Fat: 7.9 g
- Carbohydrates: 6.7 g
- Fiber: 1.3 g
- Protein: 38.9 g
- Cholesterol: 124.5 mg
