Name: Easy Instant Pot Chicken Tacos
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1.5 pounds boneless skinless chicken breasts; 1 cup chicken broth (low sodium preferred); 1 tablespoon olive oil; 1 packet taco seasoning mix; 8 count small corn tortillas; 0.5 cup sour cream (optional, for topping); 1 cup shredded cheddar cheese (optional); 0.25 cup fresh cilantro (chopped)

Alright, gather around my kitchen counter because I’ve got something fab to share with you today. We’re diving into the world of Easy Instant Pot Chicken Tacos. Yep, you heard it right—tacos that are both ridiculously simple and tasty enough to win over even the pickiest of eaters. What makes this dish special? Imagine juicy, mouthwatering chicken that’s perfectly spiced, all wrapped up in a cozy tortilla. The best part? You make it in an Instant Pot, which basically does the hard work while you chill with a glass of something. You’ve got to try this one, seriously.

Alright, so if you know anything about my little fam, it’s that we live for Taco Tuesdays. My husband, bless his heart, never misses it—and this recipe has turned us from those store-bought taco sauce people into DIY taco fanatics. One time, after a particularly hectic Tuesday where everything went haywire, I tossed this all into the Instant Pot, crossed my fingers, and BAM! Happiness in taco form. Now, it’s a household staple, and I can’t help but feel like a superhero every single time.

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Why You’ll Love This Easy Instant Pot Chicken Tacos

Alright, here are some real-deal reasons you’ll fall head over heels for these tacos:
– You can eat tacos while pretending to be a cooking wizard. Instant Pot is practically magic.
– It’s so flexible—you can throw in leftover veggies or whatever’s hiding in your fridge.
– Less mess, more flavor. The Instant Pot cuts down on dish duty. Bless.

How to Make It

So, here’s the lowdown on making these bad boys. Grab your chicken, pop it into the Instant Pot like you’re tossing clothes in a laundry basket—no precision needed. Dump in your spices, which always go EVERYWHERE. Press “on,” then realize you didn’t have to worry about burning them because the Instant Pot is a wonder machine. While that’s working its magic, maybe slice some avocado if you’ve got it. Or grab a beer, whichever. When your kitchen smells like taco heaven, it’s done!

Ingredient Notes

– Chicken: Trusty, reliable—you can’t mess this up. Unless you forget it’s in the freezer. Defrost first.
– Spices: The heroes we all need. Don’t skip ’em unless you enjoy blandness.
– Tortillas: Pick your fighter—corn or flour, no judgment. If they’re stale, toast ’em up a bit.

Recipe Steps:

1. Place the chicken in the Instant Pot.
2. Sprinkle your chosen spices generously over the top.
3. Set the Instant Pot to pressure cook for 15 minutes.
4. While it’s cooking, prep toppings like avocado or salsa.
5. Once cooked, shred the chicken and stuff it into tortillas.

What to Serve It With

Tips & Mistakes

– Don’t skimp on toppings; they’re not just for looks, they bring the flavor party.
– Oh, and if you forget the lime—your tastebuds might forgive you, but I won’t. So squirt some on if you can.

Storage Tips

Got leftovers? Toss them in an airtight container and stick it in the fridge. Honestly, eating this cold from the fridge the next day is like discovering an old $20 in your jeans. And let’s be real, it works for breakfast too—who hasn’t had tacos for breakfast?

Variations and Substitutions

If you’ve only got honey and no brown sugar, it’s fine. Been there, done that—still awesome. Swap soy sauce for tamari if you’re ditching gluten. And sesame oil? Meh, skip if you’re out; the world won’t end. It’s all about making it work with kitchen odds and ends.

Frequently Asked Questions

I can’t have gluten… will this still work?

Totally. Just switch the soy sauce for tamari or coconut aminos. I’ve done it more times than I can count. Still tastes bomb.

Do I have to peel the pineapple first? Asking for a friend.

Yeah… definitely peel it. Unless you’re into chewing bark. It’s not fun, trust me.

Can I use canned pineapple instead of fresh?

Been there, done that. Just drain it like your life depends on it. Still good, just not *as* wow.

How sweet is this? Can I tone it down a bit?

You totally can. Cut the sugar a little or swap in honey or maple syrup. I’ve done both when I ran out of brown sugar.

What if I skip the sesame oil?

Honestly? It’s fine. You’ll lose that toasted vibe, but it’s not a dealbreaker. Still delicious.

Remember it later

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