Every time I use my Instant Pot, I am amazed at how quickly and easy it is to get my meal ready to eat! I had chicken thighs in the freezer, and McCormick Chicken Taco seasoning and Rotel tomatoes in the pantry. Within 30 minutes, dinner was ready!
1 1/2 lbs. boneless/skinless chicken thighs
1 pkg. McCormick Chicken Taco seasoning
1 can Rotel tomatoes
3 cloves garlic, chopped
Spray the interior pot with non-stick spray. Place the chicken thighs into the pot and sprinkle the taco seasoning evenly over the pieces. Slowly pour the Rotel tomatoes over the chicken and top with the chopped garlic.
Lock the lid and place the valve to SEAL. Press the Pressure Cook option and set the timer to 8 minutes. After the timer goes off, let the pressure naturally release. When the pressure has been released, remove the lid.
Using two forks, shred the chicken. If there is liquid in the pot, you can always press the Saute' option and let the liquid cook off for a few minutes.
At this point, you can remove the chicken to a serving dish. Now you can decide how to serve this amazing chicken. Soft tacos, tostadas, burritos, taco salads....so many options!
For a side dish, I opened a can of refried beans, heated them thoroughly on the stove top and when ready to serve, offered shredded cheese, finely chopped red onion and jalapenos, and taco sauce as toppings.
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I finally got on the Instant Pot wagon and am loving it.
ReplyDeleteYay! They're so much fun!
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