Instant Pot Chicken Enchilada Tacos
Making enchiladas in an instant pot makes it a lot easier.
Servings: 4
Calories: 2994kcal
Ingredients
- 3 tablespoons or 1 packet taco seasoning
- 1 tablespoon light brown sugar
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 4 boneless skinless chicken breasts
- 1 small can of diced green chilies
- 2 cups chicken broth
- 1/4 cup enchilada sauce
- 2 tablespoons fresh lime juice
Instructions
- In a small bowl, add taco seasoning, brown sugar, chili, onion and garlic powders. Mix thoroughly.
- Rub dry mixture on both sides of each chicken breast and set aside.
- Set your Instant Pot to the sauté function. Add the olive oil and allow to heat up. Add chicken breasts and brown 2-3 minutes. Turn and brown on other side.
- In a small bowl, add chicken broth, enchilada sauce and lime juice. Add green chilies and mix well.
- Pour mixture over the chicken breasts.
- Close and lock the lid on the Instant Pot and make sure the vent is closed. Set Instant Pot to 14 minutes. Once 14 minutes are up, allow the pressure to release naturally for 10 minutes. Open the vent and release the remaining pressure.
- Shred chicken and serve on a tortilla or hard taco and add your favorite toppings.
Nutrition
Calories: 2994kcal | Carbohydrates: 8g | Protein: 492g | Fat: 96g | Saturated Fat: 28g | Cholesterol: 1383mg | Sodium: 1797mg | Potassium: 8322mg | Fiber: 1g | Sugar: 4g | Vitamin A: 424IU | Vitamin C: 12mg | Calcium: 117mg | Iron: 12mg