Comments on: Instant Pot Chicken Tacos

By: Kristen Chidsey

Kristen Chidsey — Wed, 18 Jan 2023 11:50:27 +0000

In reply to Jan. Hi Jan! What a great gift from your husband. Most recipes are designed for a 6-quart instant pot. However, as long as you don't fill the inner pot more than 2/3rd of the way full, you can make the full recipe using your 3-quart. If you want to cut a recipe in half, be sure to still use at least 3/4 cup of thin liquid to ensure pressure is reached. I am happy to help you reduce recipes on my site if needed. Just reach out :)

By: Jan

Jan — Wed, 18 Jan 2023 09:20:56 +0000

I would like to make this chicken taco, but I have question for you. For Christmas my husband got me a 3 quart instant pot because it's just him and me now. Our girls have places of their own. My question is this in most recipes what size instant pot is the recipe given for? I asking so I'll know if I have to reduce the amount of ingredients.
I have all your instructions on instant pots. My didn't come with any,other to tell what was on the lid and the other buttons
Thank you
God bless.

By: Kristen Chidsey

Kristen Chidsey — Tue, 31 Aug 2021 10:52:40 +0000

In reply to Susan Smith. Hi Susan! Here is a 6x3 inch pan with a removable bottom and a 6x4 inch pan (without a removable bottom) It looks like the 6x4 with removable bottom is no longer available :( And I assume this is for the Instant Pot Taco Pie, not chicken tacos :)

By: Susan Smith

Susan Smith — Tue, 31 Aug 2021 10:23:00 +0000

Please tell me where you found your 6x4 baking pan with removeable bottom. My family is ready for a repeat and the one time I made this, I had to use two smaller pans, stacked. Thanks for a delicious meal idea!

By: Kristen Chidsey

Kristen Chidsey — Thu, 17 Jun 2021 11:01:13 +0000

In reply to Rosie. Hi Rosie! I am sorry this happened. It may have been that your chicken was not fully thawed (even purchased fresh, some chicken breasts are previously frozen and if super thick, not fully thawed). Next time you notice the middle is not cooked, pop the lid back on the inner pot and add 1-2 minutes of cook time. It won't take as long to come to pressure.

By: Rosie

Rosie — Mon, 14 Jun 2021 23:08:03 +0000

In reply to Craig S. I did 2 7oz breasts but to be sure did 7 mins (like it says for 8oz) and did natural release for 11 and they were still raw in the middle… maybe I should’ve pounded them out or cut them up?

By: Kristen Chidsey

Kristen Chidsey — Wed, 14 Apr 2021 11:10:16 +0000

In reply to C Chase. I love hearing this is a weekly staple! Thanks so much for sharing your review.

By: C Chase

C Chase — Tue, 13 Apr 2021 15:51:44 +0000

I have a Ninja Foodi and I make this every Tuesday, for taco Tuesday! My boyfriend LOVES it and I do too! It's super easy and the best part is, if my boyfriend is running late, it can just sit in the pot on the "keep warm" setting. I do add chipotle peppers in adobo to give it a smoky kick with a little heat. Leftovers are frozen and are just as good when cooked later. Easy dinner! Best recipe ever!

By: Kristen Chidsey

Kristen Chidsey — Sat, 03 Apr 2021 11:53:30 +0000

In reply to Tract Miller. Hi Tract! I would say it was overcooked. 11 minutes is for fully frozen chicken breasts. I would suggest cooking for 8-9 minutes in the future and be sure to do a natural pressure release.

By: Tract Miller

Tract Miller — Fri, 02 Apr 2021 20:57:32 +0000

Mine came out unshreddable and a little rubbery. Did I cook it too long or not long enough? I did 2lbs partially thawed for 11 minutes.

By: Kristen Chidsey

Kristen Chidsey — Fri, 06 Nov 2020 20:34:51 +0000

In reply to Bill Murray. I love hearing this is now a family favorite! Thanks for sharing Bill!

By: Bill Murray

Bill Murray — Fri, 06 Nov 2020 20:26:36 +0000

Well I followed the directions to a T. Made this last night and it was a huge success. Everyone loved the flavor and the tenderness of the chicken... I did top with cilantro, onion, avocado and sour cream and a slice of lime. This is so simple but yet so quick and easy to make. This one is a keeper. Sided it with refried black beans and Spanish rice..

By: Kristen Chidsey

Kristen Chidsey — Wed, 28 Oct 2020 10:57:01 +0000

In reply to Robin E.. Hi Robin! You can leave the cooking time the same, but triple all other ingredients. I hope you and your kids enjoy :)

By: Robin E.

Robin E. — Wed, 28 Oct 2020 01:40:26 +0000

Kristin,
Going to make this for my kids who are coming over last minute! I just bought 3 lbs of chicken breasts today and saw on an earlier post that it doesn't matter how much chicken you have you cook it for 7-8 minutes. ( Would love to have leftovers ) But, do I triple the spices and salsa from the original recipe?
Thanks!

By: Kristen Chidsey

Kristen Chidsey — Wed, 30 Sep 2020 11:15:57 +0000

In reply to Craig S. So glad you enjoyed Craig. I would say the pico de gallo would make it a bit watery, but glad you still enjoyed.

By: Craig S

Craig S — Tue, 29 Sep 2020 12:59:23 +0000

Tender and delicious. Used 2.5 lbs of chicken breast, 1 cup of broth, 1 package of TB Taco seasoning, and some fresh pico de gallo from the garden. It was a little juicy, probably due to the pico... but delicious and easy. Set the pot to Poultry and 20 minutes (breasts were frozen but seperated).

By: Kristen Chidsey

Kristen Chidsey — Mon, 21 Sep 2020 16:47:16 +0000

In reply to Krista. Thanks for sharing Krista! So glad everyone enjoys this recipe.

By: Krista

Krista — Mon, 21 Sep 2020 15:34:38 +0000

I've made this a few times now. It's so quick, easy, and delicious. Took it to a potluck and everyone wanted the recipe. I remove the chicken at the end and add rice to the liquid (top up with water or chicken broth if needed, pressure cook on high x 6 minutes and natural release x 10) and it makes a delicious Mexican rice to go along with.

By: Kristen Chidsey

Kristen Chidsey — Wed, 02 Sep 2020 10:54:02 +0000

In reply to Peter Worden. Hi Peter! If your chicken breasts and thighs are average size, cook for 7 minutes on high pressure--regardless of how many pounds you cook. If your chicken is on the small size, cook for 6 minutes. If on the large size, cook for 8. I hope that helps. Enjoy!

By: Peter Worden

Peter Worden — Tue, 01 Sep 2020 19:56:09 +0000

I am making this tonight. Very excited! I am a little confused by your cooking times chart. I plan to do 1.5 lbs of boneless thighs and 1.5 lbs of boneless breasts at the same time. Fresh NOT frozen. How many minutes do I set the pressure cooker for?

By: Kristen Chidsey

Kristen Chidsey — Tue, 02 Jun 2020 15:27:39 +0000

In reply to wilhelmina. What a fabulous idea to use the leftovers for Mexican Lasagna--I am SO doing that myself! Great idea!