Tender, juicy, crispy chicken tacos that are packed with flavor and cooked in just 40 minutes in an electric pressure cooker (i.e. Instant Pot).
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Hello my friends!
How are you? Things are going great here. I am loving the spring weather, but you probably already guessed that. I talk about it a lot.
The birds are singing out my window, and the sun is up… and all of it just makes me so happy.
Today is the perfect day to share these chicken tacos with you. Aren’t they beautiful? Just like spring.
But they’ve got more than just looks going for them. They are a quick, easy dinner that everyone in my family loves.
And nothing, NOTHING beats easy, yummy dinners that are family-friendly. It’s like the best kind of present I could give you.
The electric pressure cooker cooks the chicken soft and tender in just 40 minutes.
Do you have an electric pressure cooker yet?
Oh my friends. I need to tell you that the electric pressure cooker (i.e. Instant Pot) has totally changed the way I cook in my kitchen. It is such a lifesaver and I seriously cook with mine just about every single day.
Here are all the recipes I’ve posted so far that use the Electric Pressure Cooker.
And they are all top notch, amazingly delicious recipes.
Have you tried any yet? I’d love it if you’d go back and rate the recipes you’ve tried. Just click on the stars on the top of the comments. The ratings really help me out so thank you if you’ve rated a recipe!
If you hop over to the White Chicken Chili Recipe I posted a while back, I gave lots of great info about electric pressure cookers and my recommendations. Go check it out. Spoiler alert: This is the electric pressure cooker (aff. link) I’ve had for years and it’s been great.
These chicken tacos are great for making ahead
This chicken taco meat can be made ahead of time and stays warm using the “keep warm” function found on most electric pressure cookers. I love making it early in the day and then I don’t have to rush around during the dinner hour trying to whip it together while everyone is starving.
Lets face it sometimes even 40-minute dinners are not fast enough.
The meat also freezes really well for those of you looking for an even easier shortcut like I always am. It’s nice to have a quick meal in the freezer all ready to go.
Sometimes when I’m feeling lazy or in too big of a hurry, I skip cooking the taco shells and just use the meat in a taco salad with chips and it’s super yummy that way too.
Okay my friends. Until next time. Have a marvelous day!
Crispy Chicken Tacos {Electric Pressure Cooker Recipe}
Tender, juicy crispy chicken tacos that are packed with flavor and cooked in just 40 minutes in an electric pressure cooker (i.e. Instant Pot).
Ingredients
- 2-3 pounds boneless skinless chicken breasts
- salt & pepper to taste
- 1 cup crushed or diced tomatoes drained, see note
- ½ cup water
- 1 tablespoon chili powder
- ½ teaspoon salt
- 1 tablespoon dehydrated minced onion
- ½ teaspoon paprika
- 1 teaspoon cumin
- 1 tablespoon cornstarch
- 15-20 corn or flour tortillas taco-size
- ½ – 1 cup cooking oil
- Toppings: diced fresh tomatoes, chopped avocados, sour cream, cheese, shredded lettuce or cabbage, salsa, lime wedges, cilantro sprigs as desired
Instructions
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Sprinkle chicken breasts on both sides generously with salt and pepper and place in electric pressure cooker.
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In a small bowl, stir together the drained tomatoes, water, chili powder, salt, minced onion, paprika, cumin and cornstarch. Pour over the chicken in the electric pressure cooker.
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Close and lock electric pressure cooker lid in place. Cook on high pressure for 17 minutes. Release pressure naturally. Shred chicken with 2 forks (see note). Return lid and keep warm until ready to serve.
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Add ¼ cup oil (I used canola oil) to a small skillet and heat over medium heat until it is hot and sizzles. Cook corn or flour tortillas about 30 seconds to a minute on each side or until brown and crispy. Carefully fold tortillas in half when browned on both sides and drain on a paper towel-lined plate. Repeat with remaining taco shells.
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Prepare toppings. Serve shredded chicken in crispy taco shells with toppings as desired.
Recipe Notes
1. I’ve also made this recipe with fresh tomatoes and it works great.
2. The chicken can be made ahead of time. It will stay warm on the “keep warm” setting for several hours. The chicken can also be cooked in advance, frozen and reheated.
3. The chicken sauce is still slightly runny so if you like it thicker you can either strain off a little of the juice or whisk another tablespoon or so of cornstarch into a little cold water, add it to the sauce and then simmer for a couple of minutes.
4. This taco meat is also delicious in a taco salad.
Recipe Source: Heather @ The Cook’s Treat
All images and text ©The Cook’s Treat
Disclaimer: post contains affiliate links for items on Amazon.
