I’ve been making these tacos in the instant pot or crockpot for years and they’re a family favorite! Super easy to throw everything in and tastes DELICIOUS. Plus, they’re gluten free!
We love making these when we have hectic nights, sometimes I remember early enough to put get the crock pot going.. but lots of times I use the instant pot because it’s so quick. Since there’s so many canned goods involved in this recipe you’re gonna want this handy electric can opener too!
Instant Pot Tacos
Equipment
- 1 pressure cooker OR crockpot
Ingredients
- 1 can black beans (drained)
- 1 can diced green chilis
- 1 can corn (drained)
- 1 can diced tomatoes
- 4 chicken breasts (can be frozen!)
- 3 tbsp taco seasoning
- 1 brick cream cheese
Instructions
FOR INSTANT POT:
- Place chicken breasts in instant pot
- Layer all canned ingredients on top of the chicken
- Add taco seasoning and mix together until well combined
- Turn the instant pot on high pressure and set the time to 20 minutes, make sure the vent it sealed
- When the timer goes off, vent the seal and remove the lid
- Shred the chicken (I like to do this with a hand mixer, goes so quick!)
- Add in 1 brick of cream cheese and stir to combine
- If there’s too much liquid, hit sauté and cook for 5-10 minutes
- Serve on warm corn tortillas
- We like to add avocados, shredded cheese, onions, and sriracha too!
FOR CROCK POT:
- Place chicken breast and canned ingredients into crockpot
- Add taco seasoning and mix to combine
- If chicken is frozen, cook on LOW for 6-8 hours or HIGH for 4-6 hours. If chicken is thawed 4-6 hours on LOW and 2-4 hours on HIGH
- Once chicken is cooked, shred
- Add in cream cheese and stir to combine
- Serve on warm corn tortillas
- We like to add avocados, shredded cheese, onions, and sriracha too!
