Buffalo Chicken Tacos Pressure Cooker Recipe
This buffalo chicken tacos recipe uses a pressure cooker to keep the chicken juicy and tender while infusing bold spicy buffalo flavors. Served with fresh tortillas, corn, avocado, romaine, and blue cheese dressing, it’s a quick and delicious meal perfect for any taco lover.
Ingredients
Ingredients
- 1 can (15-ounce) whole kernel corn
- 3 cups shredded cooked chicken
- ⅔ cup buffalo sauce
- 1 package Old El Paso Small Flour Tortillas or Stand & Stuff Tortillas
- 4 cups shredded Romaine lettuce
- 1 avocado peeled, pitted and diced
- ½ cup blue cheese dressing
- Optional toppings extra crumbled blue cheese, chopped fresh cilantro, thinly-sliced green onions, fresh lime wedges
Instructions
Instructions
- Get your pressure cooker ready with the sealing ring in place and a little bit of chicken broth or water at the bottom.
- Toss in your shredded chicken. Make sure the pieces aren't all clumped together so they cook evenly under pressure.
- Close the lid and set your cooker to cook on high pressure for just a few minutes since the chicken is already cooked—usually, like 3 to 5 minutes works.
- When the cooking time is up, do a natural release for about 5 minutes if you got time or go for quick release if you’re impatient.
- Open the lid and carefully take the chicken out. Drain any excess broth depth you see at the bottom.
- In a medium bowl, mix that chicken with buffalo sauce till every shred is coated.
- Warm your tortillas per the package instructions. Then pile your tacos with buffalo chicken, warm corn, shredded romaine, diced avocado, and a drizzle of blue cheese dressing. Top with whatever extras you like. Serve immediately.
Notes
Use pre-cooked rotisserie chicken for faster prep. Heat corn in microwave 1-2 minutes. Ranch can substitute blue cheese dressing. Keep tortillas warm in batches wrapped in foil or towel.