Pulled Chicken Tacos
This quick and flavorful pulled chicken tacos recipe uses a pressure cooker to make tender, juicy chicken in just 45 minutes. Perfect for a satisfying taco night packed with smoky spices, salsa, and fresh toppings.
Ingredients
Main ingredients
- 1.25 pounds Skinless, boneless chicken breasts the star of the meal
- 1.75 cups Salsa to keep everything juicy and punchy
- 2 tablespoons Dark brown sugar for a little sweetness that balances spices
- Smoked paprika
- Onion powder
- Garlic powder
- Cumin powder
- Chili powder
- Salt to season just right
- Freshly ground black pepper to season just right
- 1 tablespoon Olive oil to rub on the chicken so it stays moist and tender
- 8 Flour or corn tortillas ready to wrap it all up
- canned Red kidney beans drained and rinsed to add a nice bite and color
- canned Corn drained and rinsed to add a nice bite and color
- Cheese for topping
- Avocado fresh chunks for topping
- Greek yogurt for creamy topping
- Fresh cilantro optional topping
- Hot sauce optional, if you like heat
Instructions
Instructions
- Mix smoked paprika, onion powder, garlic powder, cumin powder, chili powder with dark brown sugar, salt, and freshly ground black pepper in a small bowl to create the spice blend.
- Rub olive oil all over the chicken breasts to help the spices stick and keep the chicken juicy.
- Smear the spice mix evenly over the chicken breasts.
- Place the chicken breasts in the pressure cooker and pour salsa on top to keep it moist during cooking.
- Seal the pressure cooker with the sealing ring and ensure the float valve is in place. Set to cook at high pressure for 15 minutes.
- Use slow release method to let the pressure drop gently after cooking to keep chicken tender.
- Open the cooker, shred the chicken using two forks right in the pot, and stir it back into the salsa and spices.
- Load tortillas with beans, corn, shredded chicken, and cheese. Top with avocado and a dollop of Greek yogurt. Serve warm.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months. Reheat gently with a splash of water or salsa to keep juicy. Warm tortillas wrapped in a damp towel before serving to keep them soft.