Ingredients:

  • 2 lbs (900g) boneless, skinless chicken breasts
  • 1 medium yellow onion, diced
  • 1 (10 oz/283g) can diced tomatoes and green chilies, undrained
  • 1 packet (1 oz/28g) taco seasoning
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon smoked paprika
  • 1/2 cup (120ml) chicken broth or water
  • Juice of 1 lime
  • Salt and black pepper to taste
  • 12-16 corn or flour tortillas, warmed
  • Shredded lettuce
  • Shredded cheese (cheddar, Monterey Jack)
  • Sour cream
  • Salsa
  • Guacamole
  • Diced tomatoes
  • Sliced jalapenos

Instructions:

  1. Dice the onion.
  2. Place chicken breasts in the Instant Pot. Add diced onion, diced tomatoes and green chilies, taco seasoning, cumin, chili powder, smoked paprika, chicken broth, lime juice, salt, and pepper.
  3. Secure the Instant Pot lid, ensuring the valve is set to sealing. Cook on High Pressure for 15 minutes.
  4. Allow the pressure to release naturally for 10 minutes, then manually release any remaining pressure.
  5. Carefully remove the chicken breasts from the Instant Pot and place them on a cutting board. Use two forks to shred the chicken.
  6. Return the shredded chicken to the Instant Pot and stir to combine with the sauce.
  7. Warm tortillas according to package instructions. Fill each tortilla with shredded chicken and your desired toppings.
  8. Serve immediately with your favourite sides. Enjoy your instant pot chicken tacos!