I gotta tell you, every time I use my Instant Pot, I give Hubby a great big kiss. It’s Merry Christmas all over again. Meal prep is so fast. Don’t want fast? That’s okay, it has a slow cooker setting and a saute setting and a rice cooker and the list just goes on and on. I’ve heard tell the Yogurt Setting is perfect for proofing breads. That’s on my to-try list.
Let’s talk chicken for a moment. Hands down, the sweetest chicken meat is on the wings. But it would take a ton of wings to make a single taco. So the next best, most flavorful part of the chicken are the thighs. That may be because the thigh meat is a little on the fatty side, and we all know the best flavors can be found in fat. Fat not only adds flavor, it keeps the meat moist. No one likes a dried out chicken.
We eat a lot of tacos in our house. Beef tacos, chorizo tacos, pulled pork tacos, fish and seafood tacos. And of course chicken tacos. I’ve even ordered Cactus Tacos, but that’s a story for another day and another time. Right now we’re talking Chicken Tacos. I don’t know about you, but I sure do love my chicken tacos. These are awesome kissed with lime juice. And in the instant pot, we are talking fast – time to pressurize, then 6 minutes to cook. Every time I use my pot, I ask myself what took so long to love something so easy to use.
Have fun cooking!
Spicy Lime Chicken Tacos
1-1/2 lbs boneless skinless Chicken Thighs
2 Limes, divided
1 cup Chicken Stock
2 tablespoons New Mexico Chili Powder
Fresh Cilantro Leaves, garnish
12 Corn Tortillas, warmed for serving
2 Plum Tomatoes, chopped
2 large Jalapeno Peppers, sliced
Sour Cream as desired
Mexican Cheese Blend as desired
Lay chicken in the bottom of the Instant Pot Cooker. Set aside while the cooking liquid is prepared.
First, zest 1 lime, set the zest aside, then cut the lime in half. Next mix together chicken stock and chili powder. Squeeze the juices from the lime halves into the seasoned stock. Whisk to blend. Pour over chicken.
Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes. While the chicken cooks, chop the cilantro garnish and set aside. Slice remaining lime into wedges, warm the tortillas, dice the tomatoes and slice the jalapeno pepper.
Remove chicken. When cool enough to handle, shred meat with 2 forks; return to pressure cooker. Stir in lime zest. Set cooker to saute just long enough to warm the chicken filling. Serve straight from the pot or transfer to a serving bowl. If desired, serve with cilantro.
Build your tacos as desired. Serve with lime wedges and sliced jalapeno.
For serving, you might want to use a slotted spoon or enjoy your tacos wet.