A big step up from take-out, these chicken tacos take just 8 minutes to cook in the Instant Pot or electric pressure cooker. Quick-pickled onions and shredded cabbage add crunch and color without lots of extra calories.
Active time: 6 minutes
Total time: 30 minutes
Ingredients For the pickled onions For the taco filling Directions For the pickled onions In a small saucepan, combine 1 cup of water with the vinegar, salt, sugar and pickling spice. Bring to a boil over high heat. Place the onions in a medium non-reactive container and pour the pickling solution over the top. Let stand at room temperature while preparing the taco filling. For the taco filling In the Instant Pot or electric pressure cooker, combine the chicken thighs, salsa, broth, chipotle pepper and cumin. Lock on the lid, select the pressure cook function and adjust to high. Make sure the steam valve is in the “sealing” position and the “keep warm” button is off. Cook for 8 minutes. When the cooking time is up, quick-release the pressure. Transfer the chicken to a cutting board and chop. Select sauté and adjust heat to high. In a small bowl, mix the cornstarch with 1 tablespoon of water and add it to the pot. Simmer until thick and bubbly, 1 minute. Pour over the chicken. Drain the pickled onions and discard the whole spices. Serve the tortillas filled with the chicken and topped with cabbage and pickled onions. Pro tip: To warm flour tortillas, wrap them in moist paper towels and microwave for 30–45 seconds; they’ll become warm and pliable in the moist heat. Alternatively, wrap the tortillas first in moist paper towels and then in foil. Heat in a 350°F oven until warm, 15 minutes. Serves: 4 | Serving Size: 2 tacos, stuffed with 3/4 cups chicken, 2 tablespoons pickled onions and 1/2 cup cabbage Nutrition (per serving): Calories: 337; Total Fat: 8.2g; Saturated Fat: 1.9g; Monounsaturated Fat: 2.4g; Cholesterol: 139mg; Sodium: 515mg; Carbohydrate: 27.6g; Dietary Fiber: 5.9g; Sugar: 2.4g; Protein: 36.4g
