Description
These Instant Pot Chicken Tacos are a flavorful and easy-to-make meal perfect for a quick weeknight dinner. Tender chicken breasts are cooked in a zesty mix of lime, sweet chili sauce, and chicken broth, then shredded and served in mini flour tortillas topped with fresh ingredients like shredded cheese, chopped red onion, cherry tomatoes, lettuce, guacamole, and jalapeños. The recipe also includes instructions for homemade guacamole and refried beans to complete the authentic taco experience.
Ingredients
Scale
Chicken and Cooking Base
- 2 large Organic chicken breasts
- 3-4 limes, juiced
- 1 bottle of Sweet Chili Sauce (Hy-vee brand)
- 2 cups of Chicken Broth
- Olive Oil, for searing
- Garlic salt, to taste
- Pepper, to taste
Tortillas and Toppings
- 1 package of Mini flour Tortilla shells
- Spray Olive Oil, for warming tortillas
- 1 package of Shredded Colby Jack Cheese
- 1 Red onion, finely chopped
- 1 package of Cherry Tomatoes, halved
- 1 small head of Iceberg Lettuce, chiffonade cut
- 5 to 6 Avocados (2 sliced for topping, 4 for guacamole)
- Jalapeños, sliced thin
- Cilantro, chopped fine
Guacamole
- 4 ripe Avocados
- 1 small Red onion, finely chopped
- 1-2 limes, juiced
- Salt, to taste
- Optional: diced jalapeño for heat
Refried Beans
- 1 can Refried Beans or homemade
- Optional: cheese for topping
Instructions
- Prepare the Chicken: Season the chicken breasts generously with garlic salt and pepper. Turn your Instant Pot to the sauté setting and add a splash of olive oil. Once hot, sear the chicken breasts on both sides until lightly browned to lock in flavors.
- Add Liquids and Cook: Squeeze the juice of 3 to 4 limes over the chicken. Pour in the chicken broth and the bottle of sweet chili sauce, ensuring the chicken is mostly submerged. Close the lid of the Instant Pot, seal the valve, and set to pressure cook for 20 minutes.
- Release Pressure and Shred: After the cooking time, perform a quick release by carefully opening the valve. Remove the chicken breasts and shred them with two forks. Return the shredded chicken to the Instant Pot and mix with the cooking juices to keep it moist and flavorful.
- Prepare Toppings and Sides: While the chicken cooks, chop the red onion, halve the cherry tomatoes, chiffonade the lettuce, slice 2 avocados, and finely chop cilantro and jalapeños. Prepare guacamole by mashing 4 ripe avocados and mixing with lime juice, chopped onion, salt, and optionally jalapeños. Warm refried beans on stovetop or microwave.
- Warm Tortillas: Lightly spray the mini flour tortillas with olive oil and warm them in a skillet or in the Instant Pot on sauté mode, turning until soft and pliable.
- Assemble the Tacos: Fill each warmed tortilla with a generous amount of shredded chicken, top with shredded Colby Jack cheese, chopped onions, tomatoes, lettuce, sliced avocado, jalapeños, cilantro, guacamole, and refried beans on the side. Enjoy immediately while warm.
Notes
- For extra flavor, marinate chicken in lime juice and spices for 30 minutes before cooking.
- Sweet chili sauce brand can be substituted with any preferred spicy-sweet sauce.
- Adjust jalapeño quantity based on your heat tolerance.
- Use gluten-free tortillas if needed for dietary restrictions.
- Leftover shredded chicken can be stored in the fridge for up to 3 days.
- Guacamole can be made ahead and refrigerated but consume within 24 hours for freshness.
