This post does have a specific recipe, but it is more more about the method.
- Go outside to play in the yard with my kids. Realize it’s almost 4:30. Run to put chicken in the Instant Pot.
- Put 2-3 lbs of chicken in the pot with 1 cup of salsa and a packet of taco seasoning.
- Set it for 15 mins. Start cooking.
- Go back to playing outside with my kids. About 30 minutes later, I realize the chicken might be finished. (It is now about 5:00)
- Go inside, chicken is done. Switch it from pressure cooking to slow cooker. (I click the button and it reads 4 HRS. I’m not going to cook it that long, but it doesn’t matter.)
- Run back outside quickly. Stay outside for another 45 minutes.
- Come back in and shred the chicken. Make guacamole and assemble tostadas.
The chicken was fully cooked after 15 minutes. I could’ve taken it out then, shredded it with a knife and fork, and served it. The pressure cooker is quick. And after 15 mins it will be tasty and tender once it has been cut. However, it does not have that fall-apart feel to it like chicken that has been cooked 4+ hours in a slow cooker. But this method gives you that awesome fall-apart chicken quickly! Just 30 minutes to an hour of slow cooking after pressure cooking makes it super easy to shred.(and you don’t even have to switch it to slow cook immediately, just whenever you walk into the kitchen next.)
The Method in a Nutshell: Pressure cook chicken for 15 minutes. At your leisure, switch it to slow cook anywhere from 30 minutes to 2 hours until you are ready to serve.
As for today’s chicken taco recipe: (I don’t claim this as mine! I think there are 1000 versions of this online.)
- 2-3 lbs of chicken breasts
- 1 cup salsa
- 1 packet taco seasoning
*you can add more salsa if you want it to be more saucey
- Stir chicken, salsa and seasoning in the pot.
- Put on lid and seal. Cook for 15 minutes.
- Optional, depressurize and then set it to slow cook. Slow cook for up to 2 hours.
Use in taco shells, tostadas, nachos, etc.