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, chili powder, salt, and pepper in the electric pressure cooker.
- Lock the lid and set the valve to seal.
- Set the timer for 20 minutes.
- Let the pressure release naturally for about 10 minutes.
- Remove the chicken and shred with two forks.
- Chop and set out all the taco toppings.
- Serve the shredded chicken in tacos with your favorite toppings.
Notes
- Lower the garlic and chili powder for a milder chicken.
- Stick to one can of Chipotle peppers in adobo sauce. The pressure cooker intensifies the heat, so doubling the peppers makes this very spicy.
- Leftovers can be kept in the fridge for up to 4 days or in the freezer for up to 3 months.
- Prep time 15 minutes, cook time 20 minutes, total time 50 minutes, yields 10 servings.
- 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
