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Hey friends! Happy September…it’s almost officially fall! I’ve started the fall decorating process and my kids are planning their trick-or-treat costumes. Although I’m a huge fan of summer, and always will be…fall comes at a close second. The one thing I very much dislike about fall is what follows it…winter. Booooooo. I mean I enjoy winter sports…but I would prefer to drive to that type of weather/activity…I don’t much enjoy living in the snow and ice, especially when it feels like the longest season.
Anywho…I’m not here today to talk about fall. I’m here to share one of my favorite recipes! GASP! What? Food??! I know…I’m deviating from my typical post “venues” of travel, fashion, twins….and whatever else it is I post about. Pretty sure I’ve only ever posted one other recipe…and that might have even been on a blog I had years ago that no longer exists in this realm of the internet. (What happens to those I wonder? Hmmmm.) That being said…bear with my lame attempts at plating and photographing food…no one has or will ever accuse me of being a food blogger that’s for sure!
Do you have an instant pot? My mom give mine to me for my birthday last year. I’ll admit, I was a little scared of it at first. I’m fairly savvy when it comes to gadgets and whatnot but I had zero clue how this thing worked. It sat in the box for almost a month before I pulled it out and watched YouTube videos on how it worked. Once I made a couple of things and
no one died I was succesful, I was hooked! I have a few favorite things I use it for, and one is trying out new kinds of tacos and these chicken tacos are by far our favorite.
You need the following:
- 2-3 boneless skinless chicken breasts (can be thawed or frozen! I’ve done it both ways!)
- Taco seasoning
- 1-2 cups chicken stock
(Obviously when you make tacos there are a few more ingredients depending on how you like to build your taco…but for the sake of the recipe, I’m only sharing what goes into the IP as the “ingredients”.)
Place your chicken in the IP and season all sides of the chicken generously with the taco seasoning.
Next, pour in the chicken stock, at least 1 cup, but more depending on how many chicken breasts you’re using or if you like your taco meat to be more “wet”. If you don’t like “wet” tacos, I’ll explain how we like ours towards the end 🙂 Also you absolutely can use water instead of chicken stock, but there’s much more flavor if you use the stock…in my opinion.
I usually add a little more seasoning at this point 😉
Now program your IP using the Poultry setting on high pressure. If your chicken is thawed set it for 12+ minutes depending on how much chicken you are using. Here I set mine for 12 minutes and it was perfect. If you are using frozen chicken, I would set it at 25+ minutes.
At this point I start shredding cheese, cooking beans, frying tortillas, breaking up fights between my children, drinking wine…you know…the rest of the dinner prep 😉
Since we do not prefer wet tacos, once the IP gets to pressure and starts counting down on the cook time, I turn on the broiler of my oven. After the chicken is done you can let it naturally release or do a quick release.
All cooked! If you will be placing your chicken under the broiler, transfer it to a pan and shred. (If not, shred it in the IP, and you’re done!)
I like to use my Pampered Chef shredding scissors, but you can use 2 forks too.
After it’s all shredded, drizzle a little of the liquid from the IP so that the chicken doesn’t completely dry out under the broiler.
(Is this how food bloggers do this? Awkwardly drizzling liquid while trying to take a picture? Do I even take a picture of this stage of the process? Do we know what this looks like already? So many questions…good thing I don’t regularly blog about food.)
Next place your chicken under the broiler. I set my timer for 7 minutes. (5 was too short, 10 was too long. I did the hard work for you. You’re welcome.)
It’s a picture of my oven! With the broiler on! Set to 7 minutes! Yay! Now you know I’m not lying and totally did this step! 😀
Now your meat should ever so slightly on the crunchy side.
(I didn’t even use a pretty pan. Am I supposed to? I feel like I’m supposed to make this look fancy. But really, this is tacos…how fancy can that be? Not so much.)
I personally like black beans, cheese, lettuce, and tomatoes on my tacos. My husband likes olives and no tomatoes and prefers refried beans. That’s the beauty of tacos…build it how you like it and please everyone.
And now for my attempt at plating…stand back everyone.
I call this next one the “six year whine view”. If you were a 6 year old looking to see what was for dinner so you could complain about it…this is what you would see…obviously they can’t have my wine…so they use their own “whine” 😉
Looks delicious to me!!
And lest you think my kids eat something that looks remotely close to my plate…here’s another “real life” shot…my kids “taco” plates…
Disgraceful. Yes I make them eat a little bit of the chicken…but other than that it’s just a whole lotta something that doesn’t look like tacos. And that rolled up tortilla on my sons plate? Don’t be deceived. There’s straight up shredded cheese in it and that’s.all. Eye roll. At least they get excited for taco night…so I suppose I can claim that as a win.
So I can’t promise this is a “kid-approved recipe”. But I will tell you my husband and I really like it and it makes awesome leftovers for lunch the next day. One time I added chicken into a quesadilla for myself while I made plain boring quesadillas for my kids lunches. It was seriously awesome.
I hope you enjoy these chicken tacos…and thanks for working your way through this food post by a non-foodie blogger. Go reward yourself with a taco 😀