Chicken Tacos with Fresh Pico de Gallo/Instant Pot

Photo by Vicky S.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Chicken Tacos:

  • 2

    large boneless skinless chicken breasts

  • 1/4

    teaspoon garlic powder

  • 1/2

    teaspoon onion powder

  • 1/2

    teaspoon chili powder

  • 1/2

    teaspoon cumin

  • salt

  • 2

    cups chicken broth

  • Pico de Gallo:

  • 4

    roma tomatoes

  • 1/4

    fresh white onion

  • 1

    teaspoon dried cilantro

  • 2

    tablespoons lime juice

  • Whole Wheat flour tortillas

  • mozzarella cheese

Directions

For the Chicken Tacos: Begin by combining all the powder seasonings in a small bowl and rub into the chicken breasts and let rest for at least 1 hour. Pour the chicken broth into the bottom of an Instant Pot pressure cooker and place the trivet in the bottom, then place chicken breasts on top of trivet. Seal and cook on manual for 10 minutes allowing for a 5 minute natural release. Remove chicken from pot and shred. For the Pico de Gallo: Dice ΒΌ of a white onion into small pieces Chop the tomatoes into small pieces Place in a small bowl and add the cilantro and lime juice, stirring well. Assemble tacos by placing about 1/ 2 cup chicken in the middle of a whole wheat tortillas shell and sprinkle mozzarella cheese on the top. Warm in the broiler or microwave and then add fresh pico de gallo!

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