Pressure Cooker Chicken Tacos is another recipe that’s been percolating in my brain for awhile. I needed an alternative to regular tacos because my youngest really isn’t fond of ground meat – unless it’s a curried burger of some sort. Avocado, cheese and mango are NOT an adequate meal despite what my 21 month old thinks. He’s become so incredibly picky. 🙁 I don’t remember my 4 year old being this picky until after he turned 3. I hate to admit it, but I put off trying out this recipe, I wasn’t sure how the chicken would turn out without nightshades. The last time I fixed chicken tacos was with a store-bought packet of seasoning. I worried my seasoning wouldn’t have enough flavor. No worries. Pressure Cooker Chicken Tacos just may be one of my new favorites. Bonus, my 21 month old asked for more when he tried this recipe!
NB: All my recipes are nightshade free because I can’t tolerate them. If you can and enjoy them, add whatever spices you like for even more flavor!
- 1 pack chicken breasts
- 2 batches nightshade free taco seasoning
- 1 cup water
- your preferred toppings
- lettuce wraps, taco shells or tortillas
- juice from half a lime (optional)
Clean your chicken and cut into slices or chunks. Add to pressure cooker with 2 batches of my nightshade free taco seasoning and 1 cup water. Stir. Cook on high pressure for 4 minutes. If you’re in a hurry you can use the quick release. I prefer the meat extra tender so I just let it release naturally. Remove your chicken and either shred it or slice it more depending on your taste. Squeeze half a lime for extra deliciousness. Add your favorite toppings. I normally go for a mango salsa and avocado slices.