Instant Pot Chicken Tacos
These shredded chicken tacos are made extra easy thanks to the Instant Pot.
Servings 6 people
Add all of the ingredients to your pressure cooker and stir to combine.
Close the pressure cooker and set the vent to 'sealing.'
Cook on high pressure for 18 minutes.
Allow pressure to release naturally before removing the lid and shredding the chicken.
Serve with your favorite taco fixings.
Serving: 1 | Calories: 182kcal | Carbohydrates: 7g | Protein: 29g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 85mg | Sodium: 1199mg | Potassium: 567mg | Fiber: 1g | Sugar: 2g | Vitamin A: 690IU | Vitamin C: 6mg | Calcium: 13mg | Iron: 1mg