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5
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Instant Pot Chicken Taco Filling
Making Instant Pot chicken tacos is a great way to get dinner on the table quickly and ensure that it’s going to taste delicious.
Course
Main Course
Cuisine
American
Keyword
chicken taco seasoning recipe, Instant pot chicken tacos, shredded chicken tacos
Prep Time
5
minutes
minutes
Cook Time
6
minutes
minutes
Natural Pressure Release
6
minutes
minutes
Total Time
17
minutes
minutes
Servings
8
people
Calories
58
kcal
Author
Alli
Equipment
Instant Pot
Liquid Measuring Cups
Measuring Cups + Spoons
Ingredients
1
cup
broth
chicken or veggie
1
teaspoon
cumin
1
teaspoon
coriander
1/2
teaspoon
salt
1
cup
salsa verde
6
chicken tenders
frozen or fresh
Instructions
Combine all of the ingredients except the chicken tenders in the instant pot liner.
Add the chicekn tenders, submerging them into the liquid.
Cook on manual high pressure for 6 minutes.
Let the Instant Pot naturally release pressure for 6 minutes.
Vent the remaining pressure.
Remove the lid and shred the chicken.
Fill taco shells as desired!
Video
Notes
For fresh chicken tenders, you can reduce the cooking time to 3 minutes and keep the 6 minutes NPR.
Nutrition
Calories:
58
kcal
|
Carbohydrates:
2
g
|
Protein:
8
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Trans Fat:
1
g
|
Cholesterol:
24
mg
|
Sodium:
510
mg
|
Potassium:
201
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
254
IU
|
Vitamin C:
2
mg
|
Calcium:
4
mg
|
Iron:
1
mg