Instant Pot Chicken Tacos Recipe
- cook TIME 16 mins
- prep TIME 15 mins
- total TIME 31 mins
Ingredients (22)
- 26 oz skinless boneless chicken breast
- 8 6-inch corn tortillas
- 1/4 tsp cumin powder
- 1/4 tsp chili powder
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp cayenne
- 1/2 tsp paprika
- 1 1/2 tbsp olive oil
- 1 tbsp unsalted butter
- 1/3 cup unsalted chicken broth
- 1 tsp lime juice freshly squeezed
- 4 oz red cabbage thinly sliced
- 6 oz cherry tomatoes sliced into thirds crosswise
- 1 oz cheddar cheese grated
- 0.5 oz jalapeño pepper deseeded, thinly sliced
- 1 tbsp Japanese mayonnaise
- 2 tbsp plain Greek yogurt
- 2 tbsp cilantro roughly chopped
INSTRUCTIONS
Marinate the chicken: Season 26 oz skinless boneless chicken breast with 1/4 tsp cumin powder, 1/4 tsp chili powder, 1/4 tsp onion powder, 1/4 tsp garlic powder, 1/2 tsp dried oregano, 1/2 tsp salt, 1/2 tsp black pepper, 1/2 tsp cayenne, 1/2 tsp paprika, and 1 1/2 tbsp olive oil. Rub to marinate evenly. Once finished, set aside and preheat the oven to 400°F.
Sear the chicken: Turn on your Instant Pot to the “Sauté” mode and wait for it to heat up. Add 1 tbsp unsalted butter and chicken. Sear the chicken for 2 minutes or until golden brown on both sides.
Pressure cook the chicken: Add 1/3 cup unsalted chicken broth to the pot and cover with the lid. Turn the valve knob to “sealing position”. Set your device to the “Steam” program and cook for 5 minutes.
Reduce the broth: Carefully turn the valve to quick-release steam before opening the lid (it’s a good idea to use a wooden spoon or the like to do this). Set your device to the “Sauté” mode again and cook for 5 minutes or until the broth is completely reduced and coats the meat. Stir constantly to avoid burning. Turn off the device and remove the chicken from the pot.
Heat up the tortillas: Place 8 6-inch corn tortillas onto a stainless steel taco holder and put them into a preheated oven. (If you don’t have a taco holder, you can improvise by turning a muffin tray upside down). Bake for 4 minutes at 400°F. Remove from the oven and set aside.
Make the lime sauce: In a small bowl, combine 1 tsp lime juice, 1 tbsp Japanese mayonnaise, and 2 tbsp Greek yogurt. Mix well to combine.
Cut the chicken: Transfer the cooked chicken to a cutting board. Use a sharp knife to cut it into thick slices.
Arrange the tacos: Hold a tortilla in one hand. Use the other to put the thinly sliced red cabbage on the bottom of the tortilla, then place the sliced chicken, tomatoes, grated cheddar cheese, jalapeño pepper, and lime sauce on top.
Garnish and serve: Transfer the tacos to a serving plate. Garnish with chopped cilantro and serve.
