Description
A quick and flavorful recipe for buffalo chicken tacos made in an Instant Pot, perfect for busy weeknights.
Ingredients
Scale
- 2 chicken breasts (about 1 lb or 450 g)
- 1 cup buffalo sauce
- 1 tablespoon taco seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 8 small tortillas (corn or flour)
- 2 cups shredded lettuce
- 1 cup diced tomatoes
- 1/2 cup crumbled blue cheese
- Salt and pepper to taste
- Optional: chopped green onions or cilantro for garnish
Instructions
- Place the chicken breasts in the Instant Pot and season with taco seasoning, garlic powder, onion powder, salt, and pepper.
- Pour the buffalo sauce over the seasoned chicken, ensuring it is well coated.
- Close the lid, set the valve to sealing, and cook on high pressure for 10 minutes.
- Allow for a natural release for 5 minutes, then switch to venting to release remaining pressure.
- Shred the chicken in the pot using two forks and mix well with the buffalo sauce.
- Warm the tortillas in a skillet for about 30 seconds on each side.
- Assemble the tacos by placing buffalo chicken on each tortilla and topping with lettuce, tomatoes, and blue cheese.
- Garnish with green onions or cilantro if desired and serve immediately.
Notes
- Fresh chicken breasts are recommended for best flavor and texture.
- Frozen chicken can be used but requires a longer cooking time.
- Adjust spice levels by using hotter buffalo sauce or mixing with ranch dressing.
- Vegetarian options include using jackfruit or tofu as a substitute for chicken.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 taco
- Calories: 300
- Sugar: 2g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Instant Pot, Buffalo Chicken, Tacos, Quick Dinner, Easy Recipe