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Instant Pot: THE BEST Shredded Chicken for Tacos
Instant Pot: THE BEST Shredded Chicken for Tacos

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Now when it comes to the main food items that you should have for dinner, you might want to make sure you are eating a good amount of fish, particularly salmon, and lean protein. You will notice that salmon can also be abundant with Omega-3 and other nutrients. Then when it comes to lean protein, you should keep in mind that you only need about 3 ounces to get your daily requirements. It’s also wise to trim off any excess fat that you find on the specific meats that you’re planning to eat.

If you determine that your health is important to you, you ought to take these suggestions to heart. Also if you cut out all the refined food that you shouldn’t be eating anyway, you will probably find that you could end up living a longer life.

We hope you got benefit from reading it, now let’s go back to instant pot: the best shredded chicken for tacos recipe. You can have instant pot: the best shredded chicken for tacos using 10 ingredients and 7 steps. Here is how you achieve it.

The ingredients needed to cook Instant Pot: THE BEST Shredded Chicken for Tacos:
  1. Take 3 large chicken breasts
  2. Use 8 oz Ortega Green Taco Sauce
  3. Take 8 oz Ortega Mild Taco Sauce
  4. Get 1 Tbsp tomato paste
  5. Use 4 Tbsp McCormicks Premium Taco Seasoning
  6. Get 1 Tbsp dry garlic seasoning
  7. Take 2 Tbsp minced garlic
  8. Prepare 3 Tbsp butter
  9. Use 1 Tbsp olive oil
  10. Get to taste Salt and pepper
Instructions to make Instant Pot: THE BEST Shredded Chicken for Tacos:
  1. Set instant pot on Sauté, add olive oil and minced garlic once hot. Let cook 2 minutes, stirring occasionally.
  2. Add half of each sauce (red and green taco sauce) to pot. Stir in tomato paste and 1 Tbsp taco seasoning.
  3. Melt 1 Tbsp butter. Coat chicken breasts in butter, salt, pepper, dry garlic seasoning, and 1 Tbsp taco seasoning and set in pot.
  4. Add to pot: remaining red and green sauces, 2 Tbsp taco seasoning, and 2 Tbsp butter.
  5. Cover and cook on high pressure (Manual setting) for 25 minutes. Allow steam/pressure to release on its own (or vent quickly if you're low on time).
  6. Open pot, remove half of the liquid, shred chicken with fork, and stir in last tbsp taco seasoning. (Save some of the liquid if you prefer saucier chicken!)
  7. Enjoy with tacos, burritos, nachos, etc!

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