(Inside: The most ridiculously easy Instant Pot Chicken Tacos I think I’ve ever had the pleasure of serving to my family. Less than 10 minutes to the table. Ridiculous.)
Standing in front of the fridge, with a handful of ingredients and no idea what to do with them.
And you’ve let the day get away from you.
It’s decision time.
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Do you try to make something in the mysterious and sometimes a little frightening Instant Pot, or do you go out?
This has happened to you. I know it. Stop lying to yourself.
Instant Pot Chicken Tacos to the rescue. Seriously. It’s like they were made for this situation.
Oh, wait, they were. Heh.
I know that the draw of a restaurant is strong.
For real, I get that.
But it takes longer to GET to the restaurant (typically, unless you live upstairs above a restaurant, but then I’m just jealous of you), than it would to just whip-up a batch of Instant Pot Chicken Tacos.
Seriously. These bad boys are fast and totally worth it.
I literally made these the other night when I felt like it would be more trouble to go out than it would to toss this together.
And the toddlers were pleased.
The husband’s exact words were “cool.”
And my belly stopped growling.
So, I guess you could say that the Instant Pot Chicken Tacos were a success.
Because I sure as heck wouldn’t have gotten that reaction from any of the fam if we’d hit the road for a drive-thru or even a sit-down dine-in.
Not that I’m arguing with you. Dine-out if you want.
But, really. You know you want to try these.
And, in this one instance, I’ll let you off the hook if you’re not cooking them RIGHT NOW.
Sometimes, you’re just not standing in the kitchen looking up recipes to cook RIGHT THAT INSTANT.
So, just pin these Instant Pot Chicken Tacos, so you can find them again, friend.
Trust me.
You’re gonna wish you had.
Old El Paso Original Taco Seasoning Mix, 1 oz
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Instant Pot Chicken Tacos
- 4 chicken breasts thawed
- 1 small can tomato sauce
- 1 small fresh tomato
- 1 cup shredded lettuce
- 1/3 cup shredded cheese we're a fairly dairy-free home, so we use Diaya shredded cheddar which is dairy-free
- 1 tspn chili powder
- 1/2 tspn celery salt
- salt and pepper to taste
- 8 crispy taco shells
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Place chicken in instant pot, followed by seasoning and the tomato sauce.
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Turn the instant pot on for 5-6 minutes or on the "chicken" setting, which will run for about 5-6 minutes.
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While chicken is cooking, chop tomato and get your taco shells ready.
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When chicken is done cooking, allow to cool, then place in shell, followed by lettuce, tomatoes, cheese and SERVE!
