Pressure-Cooker Chicken Tacos

Pressure-Cooker Chicken Tacos

0 Reviews
From: EatingWell.com, July 2018

Shredded chicken thighs, infused with the flavors of garlic, ancho chile powder and tomatoes, make a delicious taco filling in just eight minutes thanks to your pressure cooker or Instant Pot. Don't have this spice? Any mild chile powder will work well.

Ingredients 6 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 1½ pounds boneless, skinless chicken thighs, trimmed
  • 1 teaspoon ancho chile powder
  • ½ teaspoon garlic powder
  • ½ teaspoon salt, divided
  • 1 tablespoon extra-virgin olive oil
  • ½ cup sliced onion
  • 1 (15 ounce) can petite diced tomatoes with green chiles
  • 12 corn tortillas, warmed
  • ¾ cup shredded Mexican cheese blend
  • ¼ cup sour cream
  • 1 avocado, chopped
  • 1 cup shredded romaine or iceberg lettuce
  • ¼ cup fresh cilantro leaves
  • 1 lime, cut into 6 wedges

Preparation

  • Prep

  • Ready In

  1. Sprinkle chicken with chile powder, garlic powder and ¼ teaspoon salt. Heat oil in a multicooker using sauté mode. (No sauté mode? See Tip.) Working in batches, if necessary, add the chicken to the multicooker and cook, turning once, until lightly browned on both sides, 2 to 3 minutes per side. Transfer the chicken to a plate. Add onion to the multicooker and cook, stirring, until fragrant and beginning to soften, about 2 minutes. Turn off the heat. Add tomatoes and the remaining ¼ teaspoon salt. Place the chicken and any accumulated juices on top of the tomatoes. Close and lock the lid. Cook at high pressure for 8 minutes.
  2. Release the pressure. Transfer the chicken to a clean plate. Transfer the tomato mixture to a medium bowl. When the chicken is cool enough to handle, shred the chicken and add it to the tomato mixture. Stir to combine.
  3. To assemble the tacos, divide the chicken mixture among tortillas (about ¼ cup each) and top with equal amounts of cheese, sour cream, avocado, lettuce and cilantro. Serve with lime wedges.
  • Equipment: Electric pressure cooker (multicooker)
  • Tip: No sauté mode? In Step 1, heat oil in a large skillet over medium-high heat. Working in batches, if necessary, add chicken to the pan and cook, turning once, until lightly browned on both sides, 2 to 3 minutes per side. Transfer the chicken to a plate. Add onion to the pan and cook, stirring, until fragrant and beginning to soften, about 2 minutes. Place tomatoes and the remaining ¼ teaspoon salt in the multicooker. Place the chicken on top and proceed with recipe.
  • To make ahead: Prepare through Step 2 and refrigerate for up to 2 days. Reheat before serving.

Nutrition information

  • Serving size: 2 tacos
  • Per serving: 407 calories; 21 g fat(6 g sat); 7 g fiber; 30 g carbohydrates; 27 g protein; 50 mcg folate; 122 mg cholesterol; 4 g sugars; 0 g added sugars; 1,065 IU vitamin A; 8 mg vitamin C; 161 mg calcium; 2 mg iron; 660 mg sodium; 544 mg potassium
  • Nutrition Bonus: Vitamin A (21% daily value)
  • Carbohydrate Servings: 2
  • Exchanges: 3 lean protein, 2 fat, 1½ starch, ½ medium-fat protein, ½ vegetable

Reviews 0