Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, we’re going to prepare a special dish, instant pot chicken taco bake. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
These are easy Instant Pot chicken tacos you can cook after work. With fresh or frozen chicken breast or thighs and chock full of vegetables. These pressure cooker tacos are cooked and then combined with fix ins all in one pot! These Instant Pot Chicken Tacos come together quickly and can be made from fresh or frozen chicken breasts or thighs (or both!)!
Instant Pot Chicken Taco Bake is one of the most favored of recent trending foods in the world. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions daily. Instant Pot Chicken Taco Bake is something that I’ve loved my whole life. They’re nice and they look fantastic.
To get started with this recipe, we must first prepare a few components. You can have instant pot chicken taco bake using 7 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Instant Pot Chicken Taco Bake:
- Prepare 3 frozen chicken thighs
- Take 1 can diced tomatoes drained
- Get 1/4 cup salsa
- Make ready 2 tbsp taco/chili seasoning
- Prepare 1 can refried beans
- Prepare 1 cup shredded cheese
- Make ready 6 sprouted tortillas
This recipe looks great, this will be on. 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!
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.
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! If we knew the Instant Pot could turn out delicious, juicy chicken tacos , then we would have bought one a lot sooner. If you haven't jumped on the bandwagon already you're going to want to for these. An Instant Pot® makes an easy weeknight meal even easier!
So that’s going to wrap it up with this exceptional food instant pot chicken taco bake recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
