Shredded Chicken Tacos

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Shredded Chicken Taco

Yields4 Servings

 6 Chicken Thighs, Boneless and Skinless
 12 cups Onion, diced
 1 tsp Chile Powder
 ½ tsp Cumin
 1 tsp Garlic, minced
 1 cup Chicken Broth(I used 1 cup water and 1 1/2 tsp chicken boullion)
 15 oz Red Enchilada Sauce
 ½ tsp Black Pepper
For Serving
 Onion, diced
 Cilantro, chopped
 Mexican Blend Cheese
 Guacamole
 Sourcream
 Flour Tortillas(I used the Mission brand low carb tortillas)

1

Add all ingredients to the instant pot and mix well.

2

Set the instant pot to Pressure Cook and set the time to 10 minutes.

3

Let the instant pot release the pressure naturally (about 10 minutes).

4

Use tongs to remove chicken to a serving platter, shred with two forks, make tacos and enjoy!

Ingredients

 6 Chicken Thighs, Boneless and Skinless
 12 cups Onion, diced
 1 tsp Chile Powder
 ½ tsp Cumin
 1 tsp Garlic, minced
 1 cup Chicken Broth(I used 1 cup water and 1 1/2 tsp chicken boullion)
 15 oz Red Enchilada Sauce
 ½ tsp Black Pepper
For Serving
 Onion, diced
 Cilantro, chopped
 Mexican Blend Cheese
 Guacamole
 Sourcream
 Flour Tortillas(I used the Mission brand low carb tortillas)

Directions

1

Add all ingredients to the instant pot and mix well.

2

Set the instant pot to Pressure Cook and set the time to 10 minutes.

3

Let the instant pot release the pressure naturally (about 10 minutes).

4

Use tongs to remove chicken to a serving platter, shred with two forks, make tacos and enjoy!

Shredded Chicken Tacos

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