INSTANT POT PULLED CHICKEN TACOS

The instant pot is my favourite way to cook chicken breasts- they never dry out and they're always so tender! This super simple recipe comes together within 45 minutes, and I love that it's just a dump and go recipe!

Makes two servings:

Ingredients:

-2 chicken breasts

-3/4 salsa

-1/4 cup of chicken broth

-2 tbsps of your favourite taco seasoning

-1 tsp of smoked paprika

-1 tsp chili flakes

-salt (if needed)

I know this seems like barely any liquid, but trust me- it's more than enough! Remember the chicken breasts will release water as it cooks!

To make this:

1. Dump all the above ingredients into your IP and mix to combine.

2. Set the IP to pressure cook on high pressure for 12 minutes. Make sure it's set to sealing. Then let it natural release for 10 minutes.

3. While the chicken is cooking, prep your toppings! I love going all out for tacos! That means: pico de gallo, guacamole, cheese, lettuce, sour cream, extra jalapeno and lime juice on top!

4. When the chicken is done, remove the chicken from the IP (don't pour out the liquid!) Use two forks to shred the chicken and then return the chicken to the pot. Let the chicken sit and absorb the juices for at least 5-10 minutes. Check the seasoning and add salt if needed.

5. To serve, add your chicken to your tortillas and desired toppings. I like to spoon some of the juices from the instant pot over the chicken tacos, or serve the juices on the side (kinda like a French Dip Sandwich).

6. Roll up those sleeves and enjoy!

If you tried this recipe, tag me on Instagram and use the #HoneyLetsEat hashtag!

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