Instant Pot Chicken Tacos

We just got an Instant Pot (okay, it's really the crock pot version) for Christmas and we absolutely love it! I love that it can cook chicken for our salads in 20 minutes, I love that dinners that used to take HOURS in the crockpot can be done in such a short amount of time without diminishing any of the flavor.

As I've told you before, I could eat tacos multiple times in a week and be a happy camper. I've gotten Nate on this bandwagon too. So these tacos have been showing up in our meal plan almost weekly for a while now. Guess what, they never get old!

Ingredients

• 8 ounces, low-sodium chicken broth 
• 4 cloves of garlic, chopped
• 2 Tbsp chili powder 
• 2 Tbsp cumin 
• 2 tsp smoked paprika (I love this little kick of smoky flavor, omit if it's not for you) 
• ½ tsp sea salt 
• 1 lb raw boneless, skinless chicken breast
• 8 small corn tortillas
• 1 cup pico de gallo or fresh salsa, divided 
• 1 ripe avocado, sliced 
• ¼ cup cilantro, chopped
• lime wedges (optional)

Instructions

• Place chicken broth, garlic, chili powder, cumin, paprika and salt into the instant pot. Mix well 
• Add the chicken and stir again 
• Cover and seal instant pot 
• Press poultry and hit start. 
• You may do quick or natural release
• When done, transfer chicken to a cutting board and shred with two forks 
• Evenly divide chicken (this makes 8 tacos) between tortillas. 
• Top evenly with pico de gallo, avocado slices, and cilantro. 
• Squeeze a bit of lime if you'd like!

That's it! They're delicious. If you'd like you can also crisp up your tortillas and make tostadas instead. Sometimes we add a bit of plain greek yogurt to the top as well. Dress them as you please. There are a lot of ways to make these tacos fun. I hope you love them as much as we do!