Easy Chicken Sweet Potatoes Veggie Tacos

Easy Chicken Sweet Potatoes Veggie Tacos

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Description: Easy chicken tacos that is just MMMM.

Prep time: 10 minutes Cook time: 15 minutes Servings: 5 – 7

Skill level: Easy Category: Main Method: Pressure cook, broil

Cuisine: Mexican Nutrifox: 82063

Equipment: Instant Pot

Ingredients:
4 chicken thighs
4-5 celery sticks
¼ – ½ broccoli head
1-2 kiwis
½ onion
½ Jalapeno
Salt
Pepper
½ TSP garlic
1 TSP lemon juice
¼ cup water

How to make Easy Chicken Sweet Potatoes Veggie Tacos:

Gather all ingredients in instant pot: chicken thighs, celery sticks, broccoli, kiwis, onion, Jalapeno, Salt, Pepper, garlic, lemon juice, water.
Close lid and make sure vent is closed.
Cook on pressure cooker on high for 12 minutes.
Slowly open the lid and check the internal temperature with an instant-read thermometer at the thickest part of the chicken. If your chicken is bone-in, make sure the thermometer doesn’t touch the bone. The chicken should register 165 degrees F. If it is below 160 degrees F, reseal and cook a few additional minutes. If the chicken is at 160 but not yet 165, you can simply set the lid on top and let it sit for another 5 minutes, or until it reaches 165 degrees F.
Next with a kitchen glove, open vent for it to vent all the way.
On a baking sheet spread foil. Open instant pot and shred chicken with two forks. Spread it on the baking sheet.
Broil 10 – 15 minutes till crisp.
Enjoy with tacos, veggies and favorite toppings.

Prep/Cook/bake time may change when changing portions of ingredients.

Copyright © 2019

Copyright © 2019 LessSimpleCarbs.coms

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Easy Chicken Sweet Potatoes Veggie Tacos

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Easy chicken tacos that is just MMMM.

  • Author: AM
  • Prep Time: 10 min
  • Cook Time: 15 min
  • Total Time: 25 min
  • Yield: 5 - 7 1x
  • Category: Main
  • Method: Pressure cook, broil
  • Cuisine: Mexican

Ingredients

Units Scale
  • 4 chicken thighs
  • 45 celery sticks
  • 1/41/2 broccoli head
  • 12 kiwis
  • 1/2 onion
  • 1/2 Jalapeno
  • Salt
  • Pepper
  • 1/2 TSP garlic
  • 1 TSP lemon juice
  • 1/4 cup water

Instructions

  1. Gather all ingredients in instant pot: chicken thighs, celery sticks, broccoli, kiwis,  onion, Jalapeno, Salt, Pepper, garlic, lemon juice, water.
  2. Close lid and make sure vent is closed.
  3. Cook on pressure cooker on high for 12 minutes.
  4. Slowly open the lid and check the internal temperature with an instant-read thermometer at the thickest part of the chicken. If your chicken is bone-in, make sure the thermometer doesn’t touch the bone. The chicken should register 165 degrees F. If it is below 160 degrees F, reseal and cook a few additional minutes. If the chicken is at 160 but not yet 165, you can simply set the lid on top and let it sit for another 5 minutes, or until it reaches 165 degrees F.
  5. Next with a kitchen glove, open vent for it to vent all the way.
  6. On a baking sheet spread foil. Open instant pot and shred chicken with two forks. Spread it on the baking sheet.
  7. Broil 10 – 15 minutes till crisp.
  8. Enjoy with tacos, veggies and favorite toppings.

 

Notes

Copyright © 2019

  1. Prep/Cook/bake time may change when changing portions of ingredients.

 

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