Description
This Instant Pot Shredded Chicken Tacos recipe offers a flavorful, tender chicken filling cooked quickly under pressure and complemented by a creamy avocado yogurt sauce. Perfect for an easy weeknight meal, these tacos bring together smoky chipotle peppers, fresh lime juice, and a blend of spices for a vibrant Mexican-inspired dish.
Ingredients
Scale
Chicken and Cooking
- 1 tablespoon extra-virgin olive oil (divided)
- 2 pounds boneless, skinless chicken breasts (about 4 small/medium or 3 medium/large), cut in half if large
- 1 1/2 teaspoons kosher salt (divided)
- 1/2 teaspoon ground black pepper
- 1 small yellow onion (or 1/2 large yellow onion, thinly sliced)
- 4 cloves garlic (minced)
- 2 teaspoons chili powder
- 3 chipotle peppers in adobo
- 1 can diced tomatoes in their juices (14 ounces)
- 1/4 cup freshly squeezed lime juice (from about 1 medium lime)
Avocado Sauce
- 1 ripe avocado (peeled and pitted)
- 3/4 cup nonfat plain Greek yogurt
- 2-4 tablespoons fresh lime juice
- 1/4 teaspoon kosher salt
To Serve
- Tortillas or taco shells of your choice
- Any other bonus toppings: fresh cilantro
Instructions
- Season the Chicken: Season both sides of the chicken breasts with 1 teaspoon kosher salt and ground black pepper, ensuring an even coating to enhance flavor.
- Sear the Chicken: Set the Instant Pot to sauté mode and heat 1/2 tablespoon olive oil. Sear half of the chicken pieces for 2 to 3 minutes on each side without disturbing until browned but not cooked through. Remove to a plate and repeat with the remaining chicken.
- Sauté Aromatics: With the Instant Pot still on sauté, add the remaining 1/2 tablespoon olive oil. Add the sliced onion, minced garlic, chili powder, and remaining 1/2 teaspoon kosher salt. Cook for about 3 minutes until the onion softens, then turn the Instant Pot off. Stir in the chipotle peppers, diced tomatoes, and place the seared chicken back into the pot in a single layer. Pour freshly squeezed lime juice over the chicken.
- Pressure Cook the Chicken: Lock the lid in place and cook on manual pressure for 8 minutes. Once the cooking time is complete, perform an immediate release of pressure. Open the lid, turn the Instant Pot off, and transfer the chicken to a large bowl or plate. Set the Instant Pot to sauté again and simmer the cooking liquid for 5 to 10 minutes, stirring occasionally, until it reduces by about half. Meanwhile, shred the chicken using two forks or your fingers once cool enough.
- Coat Chicken in Sauce: Turn the Instant Pot off, return the shredded chicken to the pot, and stir to coat thoroughly in the reduced sauce to infuse flavor.
- Prepare Avocado Sauce: While the chicken cooks, blend the avocado, Greek yogurt, 2 tablespoons lime juice, and 1/4 teaspoon kosher salt in a food processor until smooth. Taste and adjust with additional lime juice or salt as desired.
- Assemble and Serve: Fill tortillas or taco shells with the shredded chicken mixture, drizzle with the creamy avocado sauce, and garnish with fresh cilantro or other preferred toppings. Serve immediately for best flavor and texture.
Notes
- You can adjust the number of chipotle peppers based on your spice preference.
- Using fresh lime juice instead of bottled juice markedly improves the brightness of the dish.
- Allow the chicken to rest briefly before shredding to retain moisture.
- This recipe can be doubled and the cooking time remains the same due to Instant Pot pressure cooking efficiency.
- Leftovers keep well in an airtight container in the refrigerator for up to 3 days.
- For gluten-free tacos, opt for corn tortillas or gluten-free taco shells.
