Try my shredded chicken tacos that can be made in a pressure cooker or instant pot. These are so flavorful and delicious.
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Recipe for Taco Seasoning
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▶︎ Instant Pot
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Shredded Chicken Taco Recipe
Pressure Cooker Chicken Tacos Recipe
Ingredients:
8 chicken thighs, either boneless skinless or bone in, skin on, pat dry with paper towels
1 cup of your favorite salsa
2 Tbsp. Rockin Robin’s taco seasoning
1 ½ cups chicken broth
½ yellow onion, super fine dice
1 tsp. avocado oil
Coleslaw Recipe:
1 package of shredded cabbage
½ cup mayonnaise, I use Chosen Foods Avocado based mayonnaise
1 ½ Tbsp. fresh lemon juice
⅛ tsp. Garlic powder
1 Tbsp. honey
1 Tbsp. white wine vinegar, or apple cider vinegar
Salt and pepper to taste
Taco Embellishments
Flour or corn tortillas
Shredded mild cheddar cheese
Sliced avocado
Directions:
Preheat your pressure cooker over medium high heat and then add the avocado oil. Once hot add the chicken skin side down if using skin on. Don’t move the chicken around for3 to 4 minutes or until it turns a crispy golden brown. Remember, we want the chicken to stick a bit to the bottom of the pan to create those brown bits for great flavor.
Cook the chicken on the second side to get a nice sear on it. Then remove the chicken to a clean plate to keep warm.
If there is more than a tablespoon of grease in the pot, pour it out until you have about 1 tbsp. Left. Lower the temperature to low and add the onion. Use a wooden spoon to scrape the fond or brown bits off the bottom of the pan. Cook the onion for 4 to 5 minutes.
Next add the chicken broth and really scrape the brown bits from the bottom of the pan. Add the salsa and taco seasoning to the pot. Stir.
Remove the skin and cut off the chicken from the bone as best you can. Remember the chicken is not fully cooked yet. Place all the cut off chicken and the bones into the pressure cooker.
Put the lid on the pressure cooker and seal the top. In my case, I turned the heat to medium high and waited for the pot to come up to pressure. Once at pressure I let the chicken cook for 15 to 20 minutes. Release the pressure and remove the lid.
Since I used skin on bone in chicken, I removed the rest of the meat on the bone and placed it in the pot. Shred the chicken with two forks and keep warm.
Now to make the coleslaw dressing. Place the mayo, honey, garlic powder, lemon juice, white vinegar and some salt and pepper. Whisk until well blended and pour into a small mason jar and refrigerate until needed.
Place the coleslaw into a medium size bowl and drizzle the dressing over all. Toss with two forks to coat well.
Place some flour and or corn tortillas in a tortilla oven and heat in the microwave for 30 to 40 seconds. They will stay hot for 30 to 40 minutes.
Place a hot tortilla or two in a tortilla holder and fill each with shredded chicken and then top with some crispy coleslaw and finish it off with a couple of slices of avocado and a sprinkle of cheese. What a feast!
Thanks for watching and sharing!
Rockin Robin
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