PINAPPLE SALSA (OPTIONAL):
Marinate the chicken breasts with 1/2 of the salt, black pepper, paprika, onion and garlic powder.
Heat the oil in the instant pot and pan sear the chicken for 2 minutes on each side.
Add the water, rest of the salt, Worchester and BBQ sauce.
Cook the chicken on high pressure for 15 minute and then release the heat. Open and shred the chicken up to serve with the tacos.
- I love using Sweet Baby Ray's Honey BBQ Sauce for this recipe. You can use any other brand, as long as you use a sweet BBQ one.
- For this recipe I used 2 large chicken breasts. When you shred them it makes a lot of tacos. We are only 4 at home but it's plenty to have multiple rounds for adults. If the chicken breasts you are using are a bit smaller, you can always add 1-2 more.
- Warm your tortillas in the oven or microwave before filling them. This helps them to become more soft and pliable and they are easier to hold.
Serving: 1g | Calories: 304kcal | Carbohydrates: 41g | Protein: 15g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 36mg | Sodium: 1095mg | Potassium: 527mg | Fiber: 3g | Sugar: 22g | Vitamin A: 1222IU | Vitamin C: 32mg | Calcium: 64mg | Iron: 2mg