Instant Pot Chicken Tacos

I skipped the gym today because my neck is still killing me. I literally did not leave the house until school pick up time and got SO MUCH DONE. Cleaned the kitchen, emptied/filled dishwasher, changed all of our sheets, cleaned both kids’ rooms, cleaned Isla’s disaster of a closet, did 3 loads of laundry, cleared out my car… honestly I probably would have been better off just going to the gym rather than “resting” here.

My next project is to clean out alllllllll the toys. I can’t even tell you how many Shopkins and various tiny shit I picked up off the floor today. And don’t even get me started on Pokemon cards.

For dinner tonight I made a chicken taco recipe that I found via glutensnob on Instagram. I’ve made something similar to this before in the crock pot, but this one was in the Instant Pot and a little different.

Ingredients (not pictured: a block of reduced-fat cream cheese… also just FYI, Trader Joe’s cream cheese is gross- learn from my mistake and go for the Philadelphia)

You place 4 frozen chicken breasts in the bottom of the Instant Pot. Then dump in 1 can (drained, rinsed) black beans, 1 can (drained) corn, 1 can of diced tomatoes, 1 can of diced green chiles, and a packet of taco seasoning. Stir together, then place the lid on the Instant Pot, set to “seal” and cook on manual for 20 minutes. Once the timer goes off, release the pressure and remove the chicken breasts. Set Instant Pot to “saute” mode and add block of cream cheese. While the cream cheese is melting, shred the chicken breasts, then add them back to the Instant Pot. Mine was a little too watery so I cooked on saute mode for about 10 minutes to thicken it up.  OH and I also squeezed in the juice of one lime.

**Note- you could easily do this in the crock pot, too. Just cook the chicken and canned ingredients (and taco seasoning) on high for 4 hrs or low for 8. Then add the cream cheese at the very end and let it heat through.**

While the chicken mixture was simmering, I cooked up some Tortilla Land flour tortillas on the stove. I bought a giant bag of them from Costco… seriously, like 50 tortillas. And they expire next week. Whoops. But the kids love them, they are easy to prepare (30 seconds per side in a hot skillet) and taste way better than precooked tortillas.

Spooned the chicken mixture on tortillas and called it dinner, along with a Trader Joe’s Southwest salad that I doctored up with tomatoes, avocados and tortilla chips.

Pretty good! We have a lot of chicken left so I may do burrito bowls or something later this week.

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