Name: Instapot Shredded Taco Chicken
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 teaspoon olive oil; 16 ounces chicken breast (about 2 pieces); 1/2 can diced tomatoes (half a 15 oz can, about 1/2 cup); 1/2 cup chicken broth (fat free, low sodium); 1 tablespoon lime juice; 1 teaspoon salt; 1 teaspoon chili powder; 1/2 teaspoon paprika; 2 teaspoons garlic powder; 2 teaspoons onion powder; 1 teaspoon cumin; 1/4 teaspoon black pepper; 1/2 teaspoon oregano

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Happy Taco Tuesday! This delicious shredded chicken taco meal is exactly what I needed!!! I added all my ingredients to the pressure cooker and I cannot even describe how amazing the smell was! Then the taste was better than I could have ever imagined, better than any restaurant dish you have tried! Super easy and delicious, a must try!!

BTW this dish makes the most amazing leftovers or meal prep!

Instapot Shredded Taco Chicken

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Prep Time 5 mins

Cook Time 15 mins

Total Time 20 mins

Course Main Dish

Cuisine Mexican

Servings people

Calories 162 kcal

Equipment

Ingredients

1 teaspoon olive oil
16 ounces chicken breast about 2 pieces
½ can diced tomatoes half a 15 oz can, about ½ cup
½ cup chicken broth fat free, low sodium
1 tablespoon lime juice
1 teaspoon salt
1 teaspoon chili powder
½ teaspoon paprika
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon cumin
¼ teaspoon black pepper
½ teaspoon oregano

Instructions

Add oil to your instapot and turn it to the saute setting. When the oil heats up, add the chicken breasts (whole) to the pot and sear both sides for about a minute
Turn the instapot off
In the instapot, add the crushed tomatoes, chicken broth, lime juice and seasonings. Stir to combine.
Cover the pot and secure the lid. Make sure the valve is set to sealing. Set the pressure cook button to 15 minutes and start it
Once completely cooked, vent and de-pressurize the instapot then open the lid. Shred the chicken with two forks or a hand mixer
Add the chicken back into the pot with the juices. Stir occasionally as the chicken absorbs the juices. Store the chicken in the fridge with the remaining juices or serve with the juices.

Nutrition

Calories: 162kcalCarbohydrates: 5gProtein: 25gFat: 4gSaturated Fat: 1gTrans Fat: 1gCholesterol: 73mgSodium: 836mgPotassium: 597mgFiber: 1gSugar: 1gVitamin A: 275IUVitamin C: 10mgCalcium: 40mgIron: 2mg

Keyword Chicken Breast

Course Main Dish

Cuisine Mexican

Tried this recipe?Mention @Allie.Carte.Dishes or tag #alliecartedishes!

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