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Instant Pot Chicken Taco Filling - Ready to Eat Dinner

<p>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!</p>
4 Servings Recipe By

Ingredients

  • 1/3 individual Ancho Chile, Dried
  • 1/3 cups Water, Hot
  • 1 1/3 teaspoons mince Garlic, Cloves
  • 1/8 teaspoons Chipotle Chili Powder
  • 2 teaspoons Cumin
  • 1/3 teaspoons Sea Salt
  • 1/2 cups dice Onion
  • 1 cup Tomato Puree
  • 1 pound quarter Chicken, Boneless Breasts

Serving Day Ingredients

  • 8 individual Corn Tortillas

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 2 tacos
  • 394 Calories
  • 6g Total Fat
  • 1g Sat Fat
  • 0g Trans Fat
  • 83mg Cholesterol
  • 348mg Sodium
  • 54g Total Carb
  • 2g Fiber
  • 7g Total Sugars (Includes 0g Added Sugars)
  • 31g Protein
  • 7 WW Freestyle

Make It Now Cooking Directions

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.

Freeze For Later Cooking Directions

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. **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 the 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. Let cool.
  12. Divide among the indicated number of freezer bags. Seal, label and freeze.

Make From Frozen Serving Day Directions

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

  1. Thaw: In fridge
  2. Reheat in the microwave until warmed through.
  3. Spoon taco filling into tortillas.

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