We jumped on the bandwagon and bought an Instant Pot when they were on sale over the holidays at Amazon. Severe FOMO kicked in and we made the leap. We kept it under the tree until Christmas – and then we broke it out.
And we looked at it. And we read All The Posts. And we became a little overwhelmed.
First thing we tried was spaghetti squash. I can honestly say we’ll never cook it any other way. No more cutting those raw squashes – you cook it whole. It’s so easy it’s insane – and I think the flavor is better.
So we decided to try frozen chicken. This was the justification for buying it – no more excuses to cook. I read a few recipes and landed on a taco chicken. We had 3 large breasts, so the only thing that concerned me was the cooking time. The problem I have with the Instant Pot is knowing if I’m cooking it long enough or too long. I wish there was a window to see inside. But then that might totally freak me out.
Here’s our recipe:
- 3 large chicken breasts (frozen)
- 1-2 tbs taco seasoning
- 1 c. salsa
- 1/2 c water (we used 1 c. here and it was way too much)
We cooked it on manual for 27 minutes with a quick release. We started with 15 minutes which is what I’d seen in recipes – but it wasn’t thoroughly cooked. So we added another 12 and it shredded perfectly. Great for tacos or burritos!
If I’d had time, I would have soaked the chicken in the broth for a few minutes after I shredded it to get more of those flavors in there.
So easy to make. And shredded like you’d cooked it in the slow cooker all day. We’ll be making this again and again!
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