Instant Pot Shredded Taco Chicken

Pressure cook together:

1 lb chicken (about 3 breasts)

1 C water

½ tsp. chicken bouillon powder

1 Tbl. Taco seasoning

1 Tbl. Lime juice

 

Add later:

½ Tbl. Taco seasoning

Reserved drippings

Fresh chopped cilantro (optional)

 

Pressure cook on high for 20 minutes.

Reserve about ½ C of the juices/drippings and discard the rest.

Shred the chicken with two forks and return to the pot.

Add another ½ Tbls. Taco seasoning, and ¼ C of the drippings.

Heat, and mix. 

Add more of the drippings if it’s too dry (you want it to be juicy).

Mix in a handful of fresh chopped cilantro if desired.

Serve as part of tacos, burritos, or nachos supreme.

 Recipe and photo curtesy of Pirijo Silver.