Instant Pot Shredded Chicken Tacos

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4.88 from 8 votes

Servings: 6

Author: Brittany Williams

Ingredients

1.5 lbs pastured raised organic chicken breasts
1 cup favorite red salsa I use Great Value Brand, HOT salsa
1/2 cup favorite green salsa I use Mrs. Renfros jalapeño green salsa
1/4 cup taco seasoning homemade or organic store bought
12 organic gmo free corn tortillas warmed
1 large head romaine lettuce chopped
1 recipe homemade guacamole

Instructions

Add all of the ingredients in the order listed, except for the corn tortillas, lettuce and guacamole, to you Instant Pot Pressure Cooker. Do not stir. Place the lid on your pot and make sure the vent knob is in the SEALING position.
Using the display panel select the MANUAL/PRESSURE COOK function. Use the +/- arrows until the time reads 15 minutes. When the pot has finished cooking let it naturally release the pressure, about 12 minutes.
Using a hand mixer, carefully shred the chicken inside the pot. Spread tortillas with guacamole, top with lettuce and chicken. Serve with your favorite hot sauce.

Notes

You may use frozen chicken breasts for this recipe. When using frozen chicken be sure to extend your cooking time to 25-30 minutes depending on the size and thickness of the chicken breasts.