Instant Pot chili-lime chicken tacos

Easy to make, tasty taco filling. I’d top them with some pickled onions, mango salsa and fresh Cilantro.

Gratuitous food porn with judgmental monkey

Ingredients:

  • 2 lbs-ish boneless/skinless chicken breast
  • 1/3 cup lime juice (fresh is best)
  • 1/4 cup water
  • Frank’s (or your choice) hot sauce
  • 1 1/2 tsp chili powder
  • 1 tsp cumin
  • 1 tsp onion powder
  • 1/2 tsp sea salt
  • fresh ground black pepper (few turns of the mill)
  • 5 – 6 cloves garlic, minced

Time to make it happen, Cap’n!

If you’re going with fresh limes, squeeze out that juice and combine it with the water in the Instant Pot, also put in a couple dashes of the hot sauce.

Now, mix together all the spices, then rub them all over those breasts. Oh yeah, that’s what I’m talking about. By the way, did you wash your hands? Oh, I hope you did!

Put the chicken in the pot, put the garlic in the pot, sprinkled about, and seal the pot.

Cook for 6 minutes on high pressure, release the pressure after 10 minutes, or so, and pull out the chicken to shred with a couple forks. Put the shredded chicken back in the pot to stir in the sauce.

Now, it’s TACO TIME!

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