In A Hurry Taco Night Shredded Chicken
This 30 minute Instant Pot recipe for shredded chicken thigh is perfect for Taco Night. And, it will even work with frozen chicken. I like to use chicken thigh because it is so juicy. However, with the use of the instant pot even chicken breast will come out moist and flavorful.
And speaking of flavor, the combination of spices really helps create layers of flavor that everyone in your family will love! The only heat comes from a little jalapeno, which can be eliminated or increased. I serve this with 10 inch and 8 inch tortillas because my wife likes to make burritos and my kids prefer tacos. Of course you will pair this with all of your favorite taco toppings and condiments. I like to make a fruit salsa like my Pineapple Mango Salsa and a simple steamed rice with this. But, it would be great with a spicy pico de gallo and some avocado too!
Whatever you want to accompany this recipe with, the beauty is really about how quickly you can prepare it. And, because you are using spices out of your own pantry you know exactly what is in it!
- 2 tablespoons olive oil
- 4 cloves garlic, chopped
- 1 each jalapeno, seeded and diced
- 1/2 teaspoon cumin seed, crushed
- 2 pounds boneless chicken thigh (or chicken breast)
- 1 teaspoon paprika
- 1 teaspoon ground corriander seed
- 1 teaspoon chili powder
- 1/2 teaspoon kosher salt
- 1 each fresh lime
- 1 tablespoon cilantro, chopped
Heat olive oil in instant pot on saute' setting.
Add cumin seed, garlic, and jalapeno (if using) and stir for 30 seconds.
Add chicken and stir.
Add all seasonings and spices.
Attach and latch lid and set to cook for 20 minutes.
When cook time is complete, allow instant pot to vent naturally.
Stir chicken with a wooden spoon to shred.
Finish with a squeeze of lime juice and chopped cilantro.