Description
The best easy shredded chicken taco meat!
Ingredients
Scale
- 1 tbsp olive or avocado oil
- 1.5 lbs boneless and skinless chicken thighs
- 1 large shallot, finely diced
- 2 cloves of garlic, minced
- 1 packet of taco seasoning
- 1/4 cup water
- 1 (14.5 oz) can of chopped tomatoes
- Salt + pepper, to taste
Instructions
- Season the chicken thighs with salt and pepper. Set your Instant pot to the sauté setting and add your oil. Once heated, add the chicken and sear for 2 minutes per side. Remove from the pot and set aside.
- While still on the sauté setting, add another splash of oil and your shallot and garlic. Cook, stirring occasionally, for 2-3 minutes. Turn off sauté setting.
- Add your chicken back to the pot, along with the taco seasoning, water, and tomatoes. Set to PRESSURE cook on HIGH for 8 minutes.
- Manually release the steam, then allow to cool for a few minutes before using 2 forks to shred the chicken. Leftovers can be stores in the refrigerator for up to 4 days, or in the freezer for up to 2 months.