Tacos with Shredded Chicken
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It's hard to go wrong with tacos and pulled chicken is an especially delicious choice for tacos, because of both the chicken and the great texture of pulled chicken in particular. To start with, make sure you have the following ingredients:
- boneless, skinless chicken breasts (1.5 pounds) - warmed flour tortillas (or corn) - chicken broth (1.5 cups) - smashed garlic (3 cloves) - small onion (1, cut into quarters) - chili powder (2 teaspoons) - lime juice (2 tablespoons) - paprika (1/2 a teaspoon) - ground cumin (1 teaspoon) - salt to taste - ground black pepper, to taste You'll want a deep skillet for this recipe. Place the chicken on the bottom of the skillet. Add the chicken broth, along with the onion and garlic, and salt and pepper. |
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Put the skillet over medium heat, and then reduce the heat to low when it reaches a simmer. Place the top partially over the skillet. Cook until the chicken is fully cooked throughout, around 12 to 15 minutes. Keep monitoring so that you don't overcook the chicken. When this is done, drain the broth and keep it for later. You can ditch the onions and garlic at this point.
Use two forks to shred the chicken apart. Add a quarter cup of the broth you set aside back into the pan and add the paprika, chili powder, and cumin to it, all over medium heat again. Stir and let everything come to a simmer. Time to add the shredded chicken and stir everything together. Also add the lime juice. Add your salt and pepper to taste at this point.
Your shredded/pulled chicken is ready to add to the warm tortillas along with whatever toppings you'd like.
Here's a different recipe for chicken tacos if you like cooking with your instant pot. This recipe uses a mix of chicken breasts and thighs. The ingredients you'll want are:
- chicken breasts (half a pound)
- chicken thighs (1 pound)
- 10 tortillas (flour or corn)
- minced garlic (3 cloves)
- diced onion (1 small onion)
- olive oil (1 tablespoon)
- chopped chipotle peppers (2 canned)
- paprika (1 tablespoon)
- coriander (1 teaspoon)
- cumin (1 tablespoon)
- salt and ground black pepper (around 2 teaspoons of salt and 1 teaspoon of black pepper)
Have your instant pot ready and add the chicken breasts, thighs, garlic, diced onions,, olive oil, spices (paprika, coriander, cumin, salt and pepper), and chipotle peppers. You're tossing everything besides the tortillas into that instant pot. Toss/mix the ingredients together and make sure the chicken has been coated in them fairly evenly and thoroughly.
Set your instant pot to the meat setting and cook for 30 minutes. After it has cooked, allow things to cool for a few minutes then take the chicken out (leave the liquid in the pot). Place in a big bowl, then use two forks to shred the chicken.
Place the instant pot on saute and cook until it is reduced. Add onto the chicken in the bowl.
Make sure your tortillas are warmed and add the chicken along with shredded cheese, chopped onion, and any other toppings you'd like.
Use two forks to shred the chicken apart. Add a quarter cup of the broth you set aside back into the pan and add the paprika, chili powder, and cumin to it, all over medium heat again. Stir and let everything come to a simmer. Time to add the shredded chicken and stir everything together. Also add the lime juice. Add your salt and pepper to taste at this point.
Your shredded/pulled chicken is ready to add to the warm tortillas along with whatever toppings you'd like.
Here's a different recipe for chicken tacos if you like cooking with your instant pot. This recipe uses a mix of chicken breasts and thighs. The ingredients you'll want are:
- chicken breasts (half a pound)
- chicken thighs (1 pound)
- 10 tortillas (flour or corn)
- minced garlic (3 cloves)
- diced onion (1 small onion)
- olive oil (1 tablespoon)
- chopped chipotle peppers (2 canned)
- paprika (1 tablespoon)
- coriander (1 teaspoon)
- cumin (1 tablespoon)
- salt and ground black pepper (around 2 teaspoons of salt and 1 teaspoon of black pepper)
Have your instant pot ready and add the chicken breasts, thighs, garlic, diced onions,, olive oil, spices (paprika, coriander, cumin, salt and pepper), and chipotle peppers. You're tossing everything besides the tortillas into that instant pot. Toss/mix the ingredients together and make sure the chicken has been coated in them fairly evenly and thoroughly.
Set your instant pot to the meat setting and cook for 30 minutes. After it has cooked, allow things to cool for a few minutes then take the chicken out (leave the liquid in the pot). Place in a big bowl, then use two forks to shred the chicken.
Place the instant pot on saute and cook until it is reduced. Add onto the chicken in the bowl.
Make sure your tortillas are warmed and add the chicken along with shredded cheese, chopped onion, and any other toppings you'd like.