Shredded Chicken Tacos

Craving a flavorful meal that's quick to prepare but doesn't skimp on taste? These shredded chicken tacos are perfect for a late dinner or any meal where you want bold flavors without the fuss. With juicy chicken marinated in a fragrant mix of spices and tomatoes, all done in a pressure cooker, this recipe will become a staple in your weekly menu.

Ingredients

🐔 2 chicken breasts
🍅 1 can diced tomatoes with green chilies
🌶️ 1 packet taco seasoning mix
🧂 1 packet sazon seasoning
🍗 1 tablespoon chicken flavoring
🫒 1 tablespoon olive oil
🥬 1 cup shredded lettuce
🍅 1 cup chopped tomatoes
🥣 1 cup salsa
🧀 1 cup shredded cheese
🥑 1 cup guacamole
🎉 1 cup sour cream
🌮 8 small tortillas
🥙 Tortilla chips (optional, for serving)

Instructions

1- Prepare the Chicken:

• Place the chicken breasts into the pressure cooker.
• Sprinkle the taco seasoning, sazon seasoning, and chicken flavoring over the chicken.
• Pour the canned diced tomatoes with green chilies on top.

2- Pressure Cook:

• Close the pressure cooker lid securely, set the valve to the sealed position.
• Select the 'chicken' setting and set the timer for 45 minutes.

3- Prepare the Sides:

• While the chicken cooks, prepare your taco toppings. Get the shredded lettuce, chopped tomatoes, salsa, shredded cheese, guacamole, and sour cream ready for serving.

4- Shred the Chicken:

• Once the cooking time has finished, carefully release the pressure from the cooker.
• Open the lid and use two forks to shred the chicken directly in the pot, mixing it with the sauce.

5- Cook Off Excess Liquid:

• Heat a skillet over medium heat and add the olive oil.
• Transfer the shredded chicken and sauce to the skillet and cook for about 5 minutes, stirring occasionally until the liquid reduces slightly.

6- Assemble the Tacos:

• Heat the tortillas slightly for easier folding.
• Fill each tortilla with a generous portion of shredded chicken and your choice of toppings such as lettuce, cheese, salsa, and sour cream.
• Serve with tortilla chips for a complete meal.

Prep Time: 10 minutes
Cook Time: 50 minutes (45 minutes in the pressure cooker + 5 minutes on skillet)
Total Time: 60 minutes
Servings: 4
Calories Per Serving: Approximately 450
Nutritional Information (per serving):

• Proteins: 30g
• Fats: 20g
• Carbohydrates: 30g
  Equipment: Pressure cooker, skillet

Cooking Tips

• For an extra kick, add a dash of hot sauce to the chicken before pressure cooking.
• If you prefer crispy tortillas, lightly fry them in oil before assembling the tacos.
• Pair with a refreshing lime margarita for a full Tex-Mex experience.

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Shredded Chicken Tacos