Instant Cooker Shredded Chicken for Tacos

Instant Cooker Shredded Chicken for Tacos

This chicken was so good that all of the humans and one of our cats loved it!  My husband has never been a big fan of chicken and definitely not chicken tacos, so this was a big win!  The bonus is that it can be served several ways: in a taco, over rice, over tortilla chips, or just as a meaty stew.  My older son had 2 tacos and then made a bowl of soup.  I love that I can use frozen chicken because I'm not good at thinking far enough ahead to have thawed chicken.

Ingredients:

1 Tbsp oil (whichever you prefer--I used evoo)
1/3 c. diced sweet onion (or yellow onion)
2 cloves garlic, minced or pressed
1/4 c. chicken broth (or 1/2 c. for more soup)
1-1/2 lbs. FROZEN boneless, skinless chicken breasts
1 can fire roasted tomatoes (14.5oz)
1 can diced green chiles (4oz)
Taco seasoning (either a packet or see my recipe for homemade)
1 tsp. salt

Directions:

Set instant cooker to Saute and allow it to come to temp.  Add the oil and onion.  Cook until the onion is almost translucent and add garlic, continuing to saute until the onion is soft. Add the chicken broth and turn off Saute.  Place the chicken into the instant cooker, in a single layer so it cooks evenly.  Sprinkle the taco seasoning and the salt over the chicken.  Pour the tomatoes and chiles over everything and add the lid.  Set the valve to sealed.  Cook on Poultry or Manual/High Pressure for 15 minutes.  Allow to do a 5 minute natural release and then quick release.  Place just the chicken in a bowl and shred (you can use 2 forks to pull the meat apart).  Add the meat back into the instant cooker, stir, and cook for 2-3 more minutes to allow the soupy part to really soak into the meat.  Then quick release (it will be loud and fierce, so watch out!) and serve!