Instant Pot Chicken Taco Meat {3-Ingredient, 30 minute Recipe}
Instant Pot Chicken Taco Meat requires only 3 ingredient and takes only 30 minutes to cook, from start to finish!
Servings: 6 cups
Calories: 119kcal
Equipment
Ingredients
- 3 lbs chicken breast (boneless, skinless)
- 1 cup chicken broth (or use water)
- 4 tablespoon homemade taco seasoning (or 2 packets store-bought)
Instructions
- Add all ingredients into the Instant Pot. (Flip chicken around a few times to coat with seasoning/broth.) Secure the lid, and set valve to "sealing".
- Turn the Instant Pot on "Manual" mode for 10 min (or pressure cook on "HIGH").
- Once the time is up, allow a 10 min natural release (meaning: leave it alone!) followed by a "quick release" (set the valve to "venting").
- Transfer the chicken breast to a large bowl, and shred with two forks (or use a stand mixer).
- Whisk the reserved juices in the instant pot until well blended. Then scoop out a ½ cup, and mix into the shredded chicken. (see notes)
- Ready to serve!
Notes
- For easy shredding: Use a stand-mixer. The fork method works just fine, but it takes only 1 minute to shred in my Kitchen-Aid! (I like using the paddle attachment.)
- After shredding chicken: You can add more than the recommended amount of reserved broth, until desired consistency/flavor is reached.
Nutrition
Calories: 119kcal | Carbohydrates: 1.1g | Protein: 22.6g | Fat: 3.3g | Saturated Fat: 0.5g | Monounsaturated Fat: 1g | Cholesterol: 55.4mg | Sodium: 558.7mg | Potassium: 210mg | Fiber: 0.7g | Sugar: 0.1g | Vitamin C: 2mg | Calcium: 2mg | Iron: 4mg