Marinate the chicken and onions with oil and spices for 30 minutes or up to 8 hours in the refrigerator.
Place chicken with its marinade, 1 cup of onions, and broth in the Instant Pot.
Close the lid. Set Instant Pot to 5 minutes at high pressure. At the end of the cooking time, allow the pot to rest undisturbed for 10 minutes and then release all remaining pressure.
Shred the chicken and put it back into the stock in the pot. You can remove it as needed to make tacos with the remaining sliced onions, tomatoes, arugula or romaine or eat with the broth over rice or cauliflower rice.
Slow Cooker Directions
Place the marinated chicken into the slow cooker along with 1/2 cup of broth and cook for 6 hours on low or 3-4 hours on high.
Instant Pot Chicken Tacos Tips And Tricks
This chicken keeps very well, so you could double up on it and use the shredded chicken in a variety of ways all week long.
Please note that the nutritional info doesn't include any of the optional garnishes.
Use this delicious Mexican shredded chicken recipe to make lower carb chicken taco salads!
Instant Pot Chicken Tacos https://twosleevers.com/instant-pot-chicken-tacos/