Anyone have a good Instant Pot chicken taco recipe?

[SheltieLover]

I have some chicken, tortillas, salsa, & lime juice.

I've made them in slow cooker with just chicken & a large jar of salsa & loved them.

Ideas? The Instant Pot is calling me...

Tyia!)

[NoRethugFriends]

1. Get rid of the chicken

Last edited Sun Mar 12, 2023, 04:40 PM - Edit history (1)

Add the pot to the salsa and lime juice, stir, and spoon into the tortilla

[SheltieLover]

4. Thx

[Kali]

2. cook the chicken

shred it and make tacos? if you want the shells cruncy, you have to fry them (flautas can be filled with the cooked meat, rolled and then fried). a little cabbage or lettuce and some crumbly white cheese is nice.

[SheltieLover]

5. Thx

[LuvLoogie]

3. You don't need an instapot.

Buy a supermarket rotisserie chicken. Shred it. Halve and slice up a medium white onion. Crush chop up a few cloves of garlic. In a large hot pan add a few tablespoons of olive oil saute the onions garlic and chicken together for a bit. Season with salt, pepper, Mexican oregano. Get a large can of whole tomatoes crush them up and add to the chicken with the liquid from the can. Add a small can of Chipotle peppers in adobo. But chop them up first. A cube of knorr chicken bullion is optional

Stir, taste, adjust seasonings to taste simmer on low, covered. chicken is already cooked so you can just cook until the tomatoes and onion are cooked down a bit.

This is a basic chicken tinga recipe. Feeds 4 to 6.

You could do all that in an instapot I suppose, but I have no experience with one. I'm not sure how it works for tasting/seasoning as you go.

[SheltieLover]

6. Ty!

I just wanted to try in Instant Pot.

It's a bit different, being a pressure cooker.

Ty!

[Major Nikon]

7. Here's my basic method which can be adapted to an instant pot

I will take thighs and/or legs and cook them overnight in my sous vide cooker at 165F. The next day I will reserve and refrigerate the left over stock which will be highly concentrated since no water was added. The meat I will de-bone and shred, then refrigerate it until dinner time. After the stock chills I'll skim off the rendered fat and mix into the shredded meat. I usually wind up having to add some additional oil. The meat gets spread onto a baking pan and browned under the broiler.

I make my own taco seasoning out of dried chilies, cumin seeds, onion and garlic powder, salt, pepper, and smoked paprika. Everything goes into the food processor to get ground. After everything is ground I'll throw in some fresh serrano and continue to process until it turns into a paste. To this I will add a bit of the stock to make a slurry and this gets mixed into the browned chicken.

The taco meat gets served with fresh corn tortillas, chopped purple onion, chopped cilantro, creme fraiche, guacamole, and some lime wedges.

[SheltieLover]

8. Sounds delic!

Ty!