Instapot Chicken Tacos

Instapot Chicken Tacos. Cinco de Mayo is around the corner and although we can't go out and celebrate rn, that doesn't mean we can't have an at home par-tay! These Instapot chicken tacos are going to make your holiday!

This recipe is SO easy and so delish, and to be totally honest, probably will be one of your new meal staples. I mean, who doesn't love tacos?! Grab your skinny marg, put on some music and enjoy these yummy tacos! For more recipes, check out the LSF nutrition plans or the recipes posted on the blog!

Ingredients
  • 3/4 LB CHICKEN BREASTS

  • 1/2 CUP LOW-SODIUM CHICKEN BROTH

  • 1 POBLANO PEPPER, SEEDS REMOVED AND DICED

  • 1/2 JALAPEÑO PEPPER, SEEDS REMOVED AND DICED

  • 1 TSP LSF TACO SEASONING (FROM THE GUILTLESS NUTRITION GUIDE)

  • ADDITIONAL SALT, PEPPER, OR SPICES TO TASTE

Directions

  1. ADD THE CHICKEN, BROTH, VEGGIES, AND SPICES TO THE INSTANT POT. SET TO MANUAL FOR 12-14 MINUTES.
  2. MANUALLY RELEASE THE PRESSURE AND SHRED THE CHICKEN.
  3. IF YOU DON'T HAVE AN INSTAPOT, NO WORRIES. JUST ADD ALL THE INGREDIENTS TO YOUR SLOW COOKER AND COOK ON LOW FOR SIX HOURS.

QUICK "PICKLED" ONION (OPTIONAL)

INGREDIENTS

1 SMALL RED ONION, DICED

2 TBSP APPLE CIDER VINEGAR

DIRECTIONS

HEAT A SMALL SAUCEPAN ON MEDIUM- LOW.

DROP IN THE ONION WITH THE APPLE CIDER VINEGAR.

STIR CONTINUOUSLY AND ADD ADDITIONAL VINEGAR AS NEEDED UNTIL THE ONION IS PINKISH IN COLOR AND SOFT.

IT'S DONE WHEN YOU CAN EASILY POKE A FORK THROUGH IT.