Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, instant pot chicken taco bake. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
If we knew the Instant Pot could turn out delicious, juicy chicken tacos , then we would have bought one a lot sooner. If you haven't jumped on the bandwagon already you're going to want to for these. Transfer shredded chicken and sauce to a baking sheet. Assemble tacos: buffalo chicken My Instant Pot has been one of the best investments for kitchen tools in years!
Instant Pot Chicken Taco Bake is one of the most popular of recent trending foods in the world. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. They are fine and they look fantastic. Instant Pot Chicken Taco Bake is something that I have loved my whole life.
To begin with this recipe, we have to first prepare a few components. You can cook instant pot chicken taco bake using 7 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Instant Pot Chicken Taco Bake:
- Make ready 3 frozen chicken thighs
- Prepare 1 can diced tomatoes drained
- Prepare 1/4 cup salsa
- Get 2 tbsp taco/chili seasoning
- Make ready 1 can refried beans
- Take 1 cup shredded cheese
- Make ready 6 sprouted tortillas
These pressure cooker tacos are cooked and then combined with fix ins all in one pot! These Instant Pot Chicken Tacos come together quickly and can be made from fresh or frozen chicken breasts or thighs (or both!)! These Instant Pot Chicken Tacos are naturally gluten and dairy free, just be sure to check your labels and pay attention to what you serve alongside. Instant Pot® Shredded Chicken Tacos. by Natalie.
Instructions to make Instant Pot Chicken Taco Bake:
- Cook the chicken in the Instant Pot for 30 minutes. Pull the meat.
- Mix in tomatoes, salsa, and taco/chili seasoning in a medium mixing bowl. Add more or less seasoning based on taste
- Use 2 tortillas to line the bottom of a Corning ware dish. Spread 1/3 of the refried beans over the tortillas. Next spread half of the chicken mixture. After that sprinkle 1/3 of the cheese.
- Use 2 more tortillas to cover the layer you made in the previous step. Spread 1/3 of the refried beans and then the rest of the chicken mixture. Sprinkle another 1/3 of the cheese.
- Cover this new layer with the last 2 tortillas. Spread the rest of the refried beans and sprinkle the remaining cheese.
- Preheat oven to 400F. Cover the taco bake with foil and put in oven for 30 minutes. To finish, optionally, remove foil and put under the broiler for an additional 2 minutes
- Serve with typical taco tops.
These Instant Pot Chicken Tacos are naturally gluten and dairy free, just be sure to check your labels and pay attention to what you serve alongside. Instant Pot® Shredded Chicken Tacos. by Natalie. I thought I'd share a recipe we really fell in love with recently: shredded chicken tacos. It's made in an Instant Pot® and comes out juicy, tender and crispy! This Instant Pot Chicken Tacos recipe will work in any brand of electric pressure cooker, including the Instant Pot, Ninja Foodi, and Mealthy MultiPot.
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