I feel the need to reiterate the fact that things are generally pretty hectic around my house, especially on work nights. The days of laboring over meals will return some day but they’re not really happening at the present moment, unless for a special occasion. I think most people can relate to wanting to get dinner on the table for their families in a reasonable time.
This recipe is one I used to make in the crock pot frequently but if I failed to prep in advance (often the case), I would be forced to move on to plan B. This is not the case with the instant pot. I can have dinner ready in about 30 minutes from start to finish. This recipe is one I make unapologetically often, since it’s simple, tasty and everyone enjoys it.
paleo instant pot or crock pot chicken tacos
Prep time: 5-10 minutes
Cooking time: Instant pot: 12 minutes active, roughly 10 minutes to get up to pressure and 5-10 for pressure release. Crock pot. 4 hours on high or 6 hours on low.
roughly 1.5 lbs chicken breasts (2 large breasts) or chicken thighs
1 tsp chili powder
1/2 tsp cumin
1/4 tsp coriander
1/8 tsp smoked paprika
1/4 tsp garlic powder
1.5 cups good quality salsa. I use mild but you can use whatever you like
2 tbsp chopped cilantro
salsa of your choice
thinly sliced jicama
1 avocado cut into cubes
roughly chopped cilantro for garnish
lettuce of your choice that will replace tacos or warm corn tortillas (if not grain free or paleo)
instant pot or slow cooker
small mixing bowl
In a small mixing bowl, combine all ingredients aside from chicken, cilantro and salsa. Set aside.
Remove chicken from package and rinse under cold water. Pat dry with paper towels. This will ensure your spices stick.
Rub each piece of chicken with spice mixture on both sides and place inside pot. Add salsa and make sure the chicken is covered well. If using Instant pot, lock lid, turn setting to Poultry, High Pressure, for 12 minutes. If you are using a crock pot put the lid on and cook for 4 hours on high or 6 hours on low, depending on your crock pot.
Meanwhile, prepare your toppings. Cut avocado, jicama and cilantro and set aside. If using avocado cream sauce, prepare that now.
If using the instant pot, after 12 minutes, turn pot to OFF SETTING and let it naturally depressurize for 5 or so minutes. Then QUICK RELEASE according to manufacturer instuctions. Remove lid carefully once it is safe to do so, and remove chicken. Place it on a cutting board and using two forks shred the chicken into the desirable pieces and return to the pot. Add cilantro and give a good stir. Let sit another couple minutes. If you’re using the slow cooker, follow the same steps once the chicken is done.
To plate, shake off excess liquid and add on top of your lettuce cups or corn tortillas. Add remainder of toppings, avocado sauce and serve.