08 Apr Taco-seasoned Shredded Chicken (Instant Pot)
Shredded chicken is my jam. I love having it with tacos, salads, and burrito bowls. It’s an easy recipe to make your own by adjusting the spices to your liking!
2-3 boneless skinless chicken breasts
1-2 tbsp ground cumin, to taste
½-1 tsp garlic powder, to taste
½-1 tsp onion powder, to taste
¼ tsp turmeric, to taste
1 tsp sweet paprika, to taste
1 tsp sea salt, to taste
Sprinkle of crushed pink peppercorns, to taste
1 large handful of fresh cilantro or parsley, chopped
1 small handful of fresh baby dill, chopped
Squeeze of lime juice (½ tsp to keep it low-histamine) ay the very end, once removed from heat)
Olive oil to coat chicken breasts
Optional: 1 tbsp chili powder and crushed red pepper, if tolerated (not low histamine, but traditionally a main ingredient in taco seasoning)
1. Mix taco seasoning, and set aside a tsp to add once chicken is cooked. Tenderize chicken breasts really well. Add all ingredients to a large Ziploc bag. Allow to marinate in the refrigerator for 30 minutes-1 hour.
2. Add one cup of water to Instant Pot. Remove chicken breasts from refrigerator and place chicken breasts on Instant Pot trivet. Pressure cook for 10 minutes. Allow the pressure to really naturally.
3. Empty water out from Instant Pot. Shred chicken with two forks, add lime juice, and sprinkle remaining seasoning on chicken. Freeze in individual portions to enjoy later.