Easiest Way to Make 2020 Instant Pot Chicken Taco Bake

Instant Pot Chicken Taco Bake. Once cooked, just shred the chicken and Instant Pot Chicken is so easy to make and truly one of the most versatile recipes I have ever come across (and one you'll pull your pressure cooker. These Instant Pot Chicken Tacos come together quickly and can be made from fresh or frozen chicken breasts or thighs (or both!)! January on The Recipe Rebel is all about easy, most healthy family dinners — some that double as Superbowl party recipes.

If you haven't jumped on the bandwagon already you're going to want to for these. Instant Pot Chicken Tacos make a great weeknight meal. They are easy to make and a family favorite! You can cook Instant Pot Chicken Taco Bake using 7 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Instant Pot Chicken Taco Bake

1. It's 3 of frozen chicken thighs.
2. It's 1 can of diced tomatoes drained.
3. It's 1/4 cup of salsa.
4. Prepare 2 tbsp of taco/chili seasoning.
5. Prepare 1 can of refried beans.
6. It's 1 cup of shredded cheese.
7. It's 6 of sprouted tortillas.

Load these easy shredded chicken tacos up with all of your favorite Mexican We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. This all-in-one pressure cooker dinner has quickly become a family favorite! Instant Pot Chicken Taco Bowls all cooked together in one pot, with rice, black beans, corn, salsa, chicken and seasonings.

Instant Pot Chicken Taco Bake instructions

1. Cook the chicken in the Instant Pot for 30 minutes. Pull the meat..
2. Mix in tomatoes, salsa, and taco/chili seasoning in a medium mixing bowl. Add more or less seasoning based on taste.
3. 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..
4. 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..
5. Cover this new layer with the last 2 tortillas. Spread the rest of the refried beans and sprinkle the remaining cheese..
6. 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.
7. Serve with typical taco tops..

This Instant Pot Chicken Tacos recipe will work in any brand of electric pressure cooker, including the Instant Pot, Ninja Foodi, and Mealthy MultiPot. When you're freezing a big batch, I like to use a quarter-size baking sheet. I'll lay one ziplock down and press the meat flat to fill out most of the bag. 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.