I have a wonderful and easy chicken taco recipe for the Instant Pot! This meal is quick to put together, and it’s good for you, too. The meal is Chicken Tacos topped with pineapple salsa and a quinoa and black bean side dish.
Chicken Taco Meat – cook earlier in the day so it has time to absorb all the seasoning
4 lb. pasture raised chicken breast (bone in and skin on)
4 Tbl. Kittencal’s Taco Seasoning
1.5 cups water OR chicken broth
Coat the chicken breast with the taco seasoning. Place the rack in the Instant Pot and set the chicken breast on top of the rack. Add 1.5 cups of water (or chicken broth). Cook on high for 25 minutes and allow the steam to escape naturally (usually takes about an hour).
Remove and shred the chicken breast. Remove the rack from the Instant Pot. Place the shredded chicken back into the Instant Pot and stir to get it all down into that wonderful seasoned broth. Set the Instant Pot on “keep warm” so the chicken stays nice and hot (or you can dump it into a crockpot to keep it warm if you’re going to be gone all day).
1 can Dole Pineapple chunks (20 ounces)
1 can original Rotel (10 ounces)
1 small red or purple onion, chopped finely
2 Tbl lime juice
1/2 cup chopped fresh cilantro
Mix all ingredients together and place in the fridge for the flavors to blend.
I made this quinoa and black bean side dish while the chicken meat was cooking. It was fantastic! The entire meal was delicious when all put together. I put Ted’s chicken meat on flour tortillas to serve, but I ate mine without (trying to cut out processed food through the end of February for myself to see if that makes a difference in how I’m feeling energy-wise).
Tomorrow I’m going to add that leftover chicken meat to a big salad of greens with some of the pineapple salsa. Yum!
No pictures – it was too good, and we just dove right in once I plated the food!