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.