Recipes / Dinner

Instant Pot Chicken Taco Filling - Dump and Go Dinner

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Instant Pot Chicken Taco Filling - Dump and Go Dinner

Mindy
The Cook
4 Servings
10 Ingredients
4 Comments

Make taco night extra simple and delicious with this freezer cooking recipe for Instant Pot Chicken Taco Filling. Add a few fresh toppings, and dinner is on the table in the amount of time it takes to heat the filling. Perfect!

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4 Servings
10 Ingredients
4 Comments

Ingredients

  • ⅓ individual Ancho Chile, Dried
  • ⅓ cups Water, Hot
  • 1 ⅓ teaspoons mince Garlic, Cloves
  • ⅛ teaspoons Chipotle Chili Powder
  • 2 teaspoons Cumin
  • ⅓ teaspoons Sea Salt
  • ½ cups dice Onion
  • 1 cup Tomato Puree
  • 1 pound quarter Chicken, Boneless Breasts
Serving Day Ingredients
  • 8 individual Corn Tortillas

Containers

Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Place the ancho chile in a bowl and pour boiling water over it.
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Make From Frozen Serving Day Directions

Prog. Pressure Cooker

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Prep from frozen
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Make It Now Cooking Directions

Use Blender

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
  2. Place the ancho chile in a bowl and pour boiling water over it.
  3. Let soak for 5-10 minutes.
  4. Place the chile and soaking water into a blender with garlic, chipotle powder, cumin and sea salt.
  5. Blend on high until pureed.
  6. Place the pureed mixture into inner pot, then top with onions, tomato puree and chicken.
  7. Lock lid into place and seal steam nozzle.
  8. Cook on high pressure for 15 minutes.
  9. Natural release for 5 minutes then quick release any remaining pressure.
  10. After chicken is done, use two forks to shred the chicken.
  11. Spoon taco filling into tortillas.

Nutrition Facts

Servings Per Recipe
4 Servings
Serving Size
2 tacos
Amount Per Serving
Calories
394
Total Fat
6g
Saturated Fat
1g
Trans Fat
0g
Cholesterol
83mg
Sodium
348mg
Total Carbohydrates
54g
Fiber
2g
Sugar
7g
Protein
31g
WW Freestyle
7

Categories

big-8-allergen-free, shellfish-free, fish-free, soy-free, egg-free, traditional, gluten-free, dairy-free, gluten-free-dairy-free, nut-free, fall, winter, spring, summer, real-food, kosher, instant-pot

Categories

big-8-allergen-free, shellfish-free, fish-free, soy-free, egg-free, traditional, gluten-free, dairy-free, gluten-free-dairy-free, nut-free, fall, winter, spring, summer, real-food, kosher, instant-pot

4 Comments

Join the discussion

  1. I think there is a step missing… I’m assuming we shred the chicken at some point?Also, how spicy is this if made in the Instant Pot?

    Reply

    1. Hi Amy! Yes, you may need to help in the shredding process. Since it is chicken breasts it will naturally shred some as it cooks, but if you want smaller portions of meat you will want to shred. It will be a bit on the spicy side, but you are welcome to cut back on the chile and chipotle powder.

      Reply

  2. Do you really get 8 servings from just 1 pound of chicken? There are six in my family, and when I do beef tacos, 2 pounds of meat just barely goes far enough-no leftovers.

    Reply

    1. Thanks for commenting! Yes that was listed wrong! It should be 4. We have fixed that error! Thanks for letting us know!

      Reply