Instapot Organic Tacos
Servings
12people
Servings
12people
Ingredients
Shredded Chicken
Tacos
Instructions
  1. In an instant pressure cooker or crockpot add the chicken breasts, chicken stock, Francesco Rinaldi Organic Onion & Garlic Sauce, lime juice, smoked paprika, chili powder, cumin, onion and garlic powder, hot sauce (if desired), salt, and pepper. Mix well.
  2. For Instant Pot (Pressure Cooker): Cook on manual HIGH for 10 minutes. Natural Pressure Release for 5 minutes then quick release.
    For Crockport: Cook on high for 6-8 hours.
  3. Shred all of the chicken with a fork and mix with the sauce.
  4. Lightly toast the tortilla shells over an open flame on both sides. In each toasted shell add some shredded chicken in sauce, lettuce, pico de gallo, Cotija cheese, fresh cilantro, and a squeeze of fresh lime. Fold and serve.