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. Source: EatingWell.com, July 2018

Hilary Meyer
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Ingredients

Directions

  • Sprinkle chicken with chile powder, garlic powder and 1/4 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 1/4 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.

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  • 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.

  • To assemble the tacos, divide the chicken mixture among tortillas (about 1/4 cup each) and top with equal amounts of cheese, sour cream, avocado, lettuce and cilantro. Serve with lime wedges.

Tips

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 1/4 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 Facts

407 calories; 20.6 g total fat; 122 mg cholesterol; 660 mg sodium. 29.9 g carbohydrates; 26.7 g protein; Full Nutrition