Ingredients

Scale

For the chicken:

1 medium onion, peeled & chopped into chunks
1/2 of a zucchini, chopped into chunks
2 – 4 cloves garlic, peeled
A sprig or two of fresh oregano
1/4 cup water (or a mix of water/tequila)
1 Tablespoon tequila
1/2 teaspoon better than chicken bouillon
1 cup salsa (I used my cilantro almond salsa – recipe here)
2 – 4 frozen chicken breasts or 6 – 8 frozen chicken tenders (boneless, skinless)
1/2 teaspoon cumin
2 Tablespoons low sodium taco seasoning mix (like my Qdoba taco seasoning – recipe here)

For the tacos:

Wedges of fresh lime
Small corn (or flour) tortillas
Shredded Mexican blend of cheeses
Sauteed onions and sweet peppers
Chopped romaine lettuce
Fresh ripe avocado
Fresh cilantro leaves (if you like cilantro)
Sriracha ranch dressing (recipe here) and/or your favorite salsa

Instructions

Put the onion, zucchini and garlic in a mini food processor and pulse to chop fine.
Pour the chopped onion and zucchini mixture into the instant pot. Add the water and/or tequila, bouillon, and salsa, then set the frozen chicken on top and sprinkle with seasonings.
Pressure cook for 16 minutes. Quick release. Unplug and let sit (without opening) for 40 minutes.
While the chicken is resting and soaking up the good juices, prep the taco ingredients.
Using tongs or a slotted spoon, lift the chicken out and set it in a small mixing bowl. Use two forks to shred (it should be fall apart tender already) and squeeze a couple wedges of fresh lime juice into the chicken, then stir. Warm the tortillas just before serving. Serve with more fresh lime and all the fixings. Enjoy!

Notes

You could totally add more chicken to this recipe without adjusting any of the other ingredients! There’s plenty of cooking liquid to accommodate extra chicken.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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