Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, instant pot chicken taco bake. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Instant Pot Chicken Taco Bake is one of the most favored of current trending foods on earth. It’s appreciated by millions every day. It is simple, it’s quick, it tastes yummy. They’re fine and they look wonderful. Instant Pot Chicken Taco Bake is something that I’ve loved my entire life.
Place chicken, seasonings, and buffalo sauce in the Instant Pot. Transfer shredded chicken and sauce to a baking sheet. Assemble tacos: buffalo chicken, mashed avocado, shredded cabbage, lime squeeze, cheese of choice, and ranch all in a.
To get started with this recipe, we must first prepare a few ingredients. You can have instant pot chicken taco bake using 7 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Instant Pot Chicken Taco Bake:
- Get 3 frozen chicken thighs
- Make ready 1 can diced tomatoes drained
- Take 1/4 cup salsa
- Prepare 2 tbsp taco/chili seasoning
- Get 1 can refried beans
- Prepare 1 cup shredded cheese
- Make ready 6 sprouted tortillas
Instant Pot® Shredded Chicken Tacos. by Natalie. Thank you for helping me work with brands I love! These flavorful Instant Pot® shredded chicken tacos are easy to prep and even easier to cook- let the pressure cooker do all the work! These Instant Pot Chicken Tacos come together quickly and can be made from fresh or frozen chicken breasts or thighs (or both!)!
Steps to make Instant Pot Chicken Taco Bake:
- Cook the chicken in the Instant Pot for 30 minutes. Pull the meat.
- Mix in tomatoes, salsa, and taco/chili seasoning in a medium mixing bowl. Add more or less seasoning based on taste
- Use 2 tortillas to line the bottom of a Corning ware dish. Spread 1/3 of the refried beans over the tortillas. Next spread half of the chicken mixture. After that sprinkle 1/3 of the cheese.
- Use 2 more tortillas to cover the layer you made in the previous step. Spread 1/3 of the refried beans and then the rest of the chicken mixture. Sprinkle another 1/3 of the cheese.
- Cover this new layer with the last 2 tortillas. Spread the rest of the refried beans and sprinkle the remaining cheese.
- Preheat oven to 400F. Cover the taco bake with foil and put in oven for 30 minutes. To finish, optionally, remove foil and put under the broiler for an additional 2 minutes
- Serve with typical taco tops.
January on The Recipe Rebel is all about easy, most healthy family dinners — some that double as Superbowl party recipes. The pressure cooker makes short work of shredded chicken! Season chicken thighs with some spices, set it, and let the pressure take over—you'll soon have enough shredded chicken taco meat to feed a crowd. Beef tacos, fish tacos, chicken tacos…the list goes on. These Instant Pot Shredded Chicken Tacos will be a great addition to your taco rotation.
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