Comments on: Instant Pot Chicken Tacos

By: Linda

Linda — Sat, 29 Jun 2024 20:17:28 +0000

Easy recipe to follow–Excellent flavor and so moist! I have a 6 quart very simplistic instant pot with slow cooker, saute and high pressure steam mode.. Amy and Jackie my go-to for all my recipes thanks so much love you guys!

By: Rebecca

Rebecca — Sat, 05 Aug 2023 17:03:28 +0000

O I served in pita bread. So easy!!! So flavorful!!

By: Ross

Ross — Tue, 10 Jan 2023 00:08:05 +0000

This is a great recipe, easy to make and delicious. We got several meals out of it and will definitely put it on our must make list!

By: Ina

Ina — Tue, 20 Dec 2022 04:49:42 +0000

This was phenomenal and super easy to make! Will make again and again!

By: Clayman

Clayman — Mon, 11 Jul 2022 02:31:19 +0000

Cooked as directions called for, put chipotle rub on skin, cooked with skin side up. Removed skin after releasing pressure as directed and fried it up crispy in a pan. Deboned and chopped into 3/4 to 1 ” pieces while sauce was reducing. Put it all (skin and meat) back into the sauce and served with warmed corn tortillas. My wife wants me to do these in place of the gr beef tacos rotating between them as they were so good. I think next time I will make pickled red onions to go with the pico de gallo.

By: Amy + Jacky

Amy + Jacky — Mon, 09 May 2022 22:07:17 +0000

In reply to Belinda.

Hi Belinda,

thank you for your question.

You don’t need to use the trivet unless it is stated specifically in a recipe.

Take care & have a wonderful week
Jacky

By: Belinda

Belinda — Thu, 05 May 2022 19:57:53 +0000

Do you use the trivet in these recipes thanks

By: Ryan

Ryan — Mon, 21 Feb 2022 13:20:57 +0000

Hi Jacky, I have a general question not specifically about this recipe. I’ve noticed a lot of your chicken recipes call for bone-in skin on thighs. I was wondering, if I were to use boneless chicken thighs, for a majority of these recipes would you recommend keeping the cooking time/pressure release time the same or is there an amount I can decrease the time due to the chicken cooking faster due to being boneless. Thanks!

By: Amy + Jacky

Amy + Jacky — Wed, 22 Dec 2021 10:45:20 +0000

In reply to April Walton.

Thank you so much for your kind words April 🙂

Take care & stay safe
Jacky

By: April Walton

April Walton — Mon, 20 Dec 2021 19:11:17 +0000

I’m a native Californian so I grew up eating the best Mexican food on a regular basis. I also lived in Mexico City for awhile and experienced yet more authentic Mexican cuisine. That being said, I made this recipe last night for dinner and the results were out of this world. There was a deep flavor created by the sauce, reduced, and then the chicken added back into the instapot to soak up the flavor. The cinnamon was like a whisper in the background that you could say was the ‘secret’ ingredient that made this recipe so authentic and special. It will now be my go-to chicken taco recipe that I know will continue to delight myself and those gathered around the table.