Chicken Taco Meat

If making tacos, this is enough meat for 4 people.

If you haven’t noticed yet, we really like tacos around here. We have some sort of
taco at least once a week. Really, in our house Mexican food can always be the
solution to the “what’s for dinner?” problem.

This chicken is the perfect start for all of your favorite Tex-Mex food. You can go
from frozen chicken breasts to dinner on the table in under an hour. Once this
chicken is cooked up you can use it for burrito bowls, enchiladas, tacos or nachos.
It’s also great for making a big batch and freezing for later.

I love how the Instant Pot makes this dinner come together so quickly, but if you
have some time you can also make this chicken in your oven or slow cooker. For the
oven, just throw all of the ingredients into your dutch oven and braise at 350 until
the chicken falls apart when stabbed with a fork, about 2-3 hours. Keep an eye on
the liquid throughout cooking; you may need to add more chicken stock or water
due to evaporation. For the slow cooker, dump your ingredients in and set on high
for 2-3 hours.

1lb Chicken Breasts
1 packet Taco Seasoning
1 cup Chicken Stock
1 12oz jar of Salsa (pick your favorite kind!)

Dump all of your ingredients into the Instant Pot. Set the Instant Pot to manual high
pressure for 20 minutes. If your chicken breasts are frozen, set for 30 minutes.
After 20/30 minutes, do a quick pressure release. Take the chicken breasts out of
the Instant Pot and place in a large bowl to shred the chicken. You can add as much
of the cooking liquid as you would like to the shredded chicken.

If you are using a dutch oven or slower cooker, after 2-3 hours you will be able to
easily shred your chicken.