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

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Try eating almonds if you do not suffer from nut allergies. Almonds have a multitude of health advantages and are an excellent choice when you really need a shot of energy. Several vitamins and minerals are found in these wonderful nuts. They generally do, however, have tryptophan-the same enzyme that makes you tired after eating turkey. But once you eat almonds, you don’t feel like you need to sleep a while. These nuts unwind the muscles and provide a general sense of peace. Your emotional condition can often be lifted simply by eating almonds.

You will not have to look far to find a wide selection of healthy snacks that can be easily prepared. Choosing to live a healthy way of life can be as easy as you want it to be.

We hope you got benefit from reading it, now let’s go back to instant pot: the best shredded chicken for tacos recipe. To make instant pot: the best shredded chicken for tacos you only need 10 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Instant Pot: THE BEST Shredded Chicken for Tacos:
  1. Get 3 large chicken breasts
  2. Provide 8 oz Ortega Green Taco Sauce
  3. Take 8 oz Ortega Mild Taco Sauce
  4. Take 1 Tbsp tomato paste
  5. Prepare 4 Tbsp McCormicks Premium Taco Seasoning
  6. Use 1 Tbsp dry garlic seasoning
  7. You need 2 Tbsp minced garlic
  8. Get 3 Tbsp butter
  9. Use 1 Tbsp olive oil
  10. Provide to taste Salt and pepper
Steps 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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