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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!

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 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

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Make From Frozen Serving Day Directions

Prog. Pressure Cooker

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Make It Now Cooking Directions

Use Blender

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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?

    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.

  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.

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

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