Freezer Meal Recipes / Dinner / Instant Pot Chicken Taco Filling

Instant Pot Chicken Taco Filling

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!
8 Servings Meet The Cook Print
Instant Pot Chicken Taco Filling

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

    These ingredients are added AFTER your meal has been frozen — for the day you serve and eat it.

  • 8 individual Corn Tortillas

Freezer Containers

Supplies

  • Labels

Nutritional Information

  • Not available.

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 poultry setting or manual 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. Place the ancho chile in a bowl and pour boiling water over it.
  2. Let soak for 5-10 minutes.
  3. Place the chile and soaking water into a blender with garlic, chipotle powder, cumin and sea salt.
  4. Blend on high until pureed.
  5. Divide the pureed mixture among indicated number of freezer containers, then top with onions, tomato puree and chicken.
  6. 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. **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in a 64 ounce container.**
  2. Place frozen contents into inner pot.
  3. Saute for 5 minutes.
  4. Lock lid into place and seal steam nozzle.
  5. Cook on poultry setting or 15 minutes manually.
  6. Natural release for 5 minutes then quick release any remaining pressure.
  7. After chicken is done, use two forks to shred the chicken.
  8. Spoon taco filling into tortillas.

2 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.

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