Instant Pot Shredded Chicken Tacos

🧂 Ingredients

• 16 oz chicken breast
• 1/2 container salsa
• 1/2 tsp cayenne pepper
• 1 tsp salt
• 1 tsp black pepper
• 1/2 tsp garlic powder
• t tbsp ground cumin
• 1 tbsp chili powder
• 1 tsp dried oregano
• 10 whole wheat soft taco shells
• 1 cup mixed greens
• 1 cup diced tomatoes
• 5 tbsp sour cream
• 10 slices avocado

Instructions

• 1 Add chicken breasts, salsa, and spices (cayenne pepper, salt, black pepper,
  garlic powder, ground cumin, chili powder, and dried oregano) to the Instant
  Pot.
• 2 Set Instant Pot to manual (high pressure) for 20 minutes. Let your Instant Pot
  do a natural release (aka let it sit for 10 minutes after the timer goes off),
  then quick release the pressure valve.
• 3 Shred chicken with a hand mixer or with two forks. Drain any excess liquid. Keep
  warm.
• 4 (optional step) Briefly toast tortillas in a pan heated over medium heat or in a
  toaster oven until light brown spots begin to show. Don't over-toast!
• 5 Assemble your toppings. Assemble each taco or serve family-style.

Nutrition Info