Chicken Taco Filling from the Instant Pot

Hello Everyone!  This recipe for chicken taco filling was made at the same time as the beef recipe. The timing worked great so they could be cooling at the same time. 

I really like using the Instant Pot for shredded chicken because it feels like it holds its texture more than when we cook it in the slow cooker.  I'm envisioning we'll use these freezer packets similar to the nachos and enchilada filling that I mentioned with the beef taco filling.

Let's Get Crafty!
6 boneless, skinless chicken breasts (4lbs)

1/4 cup taco seasoning
2 tablespoons chili powder

Sprinkle the taco seasoning on each chicken breast and add to the Instant Pot

Pour on top of the chicken and seal up the IP:
14 oz can tomato juice

Set your Instant Pot to the manual setting for 20 minutes

We ended up with 4 ziplocs of chicken taco meat to freeze.  I saw some other recipes that used red enchilada sauce in the beef taco filling and the chicken taco filling.  I think I'll give that a try next time to add a bump to the flavor.

Thanks for stopping by!  Have a great day.