Busy night? Need supper on the table in 30 minutes or less? This 30 Minute Turkey Tacos for the Instant Pot recipe is just what you want for Cinco de Mayo night (or any night, really).
Just 4 Simple Ingredients is all You Need!
Many times, Instant Pot or pressure cooker recipes don’t include the time it takes to pressurize and depressurize. I paid careful attention and even with NPR (Natural Pressure Release) these chicken tacos were ready to go in just under 30 minutes.
That means while the chicken is cooking you can work on preparing toppings and taco shells and have your complete meal ready to serve in 30 minutes.
One note though: I did use fresh turkey for this recipe.
How to Shred Chicken or Turkey in Seconds
Plus, if you use this amazingly simple technique for shredding your cooked turkey, it will take less than 30 seconds to shred your turkey taco meat.
I kid you not. Less than 30 seconds!
It can splatter a bit, so you might want to cover the top of the Instant Pot with a towel. Use a hand mixer right in your Instant Pot and have less dishes to clean!
- Serves: 6-8½c servings
- Serving size: ½ c
- Calories: 89.2
- Fat: 1.7
- Carbohydrates: 2.7
- Sugar: 1.3
- Sodium: 283.3
- Fiber: .7
- Protein: 18.7
- Cholesterol: 46.7
- 2 turkey breasts
- 8 oz can tomato sauce
- ½ cup salsa
- 2 teaspoons taco seasoning
- salt and pepper to taste
- Spray a little oil in your InstaPot
- Place turkey in and add 1 cup water
- Set the pressure cooker for 10 min
- Once done take turkey out
- Shred turkey
- Add ingredients and mix well
- Serve with low carb wrap and toppings of your choice