Easy Chicken Sweet Potatoes Veggie Tacos

Easy Chicken Sweet Potatoes Veggie Tacos

Easy Chicken Sweet Potatoes Veggie Tacos

 

This is easy, throw all the ingredients and voila, have the instant pot do the rest and broil of course for some crispiness. Get your tacos and favorite toppings and let the eating begin! Yum!

 

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                      

 

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: 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. Close lid and vent. Cook on pressure cooker on high for 12 minutes.

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.

 

Copyright © 2019 LessSimpleCarbs.coms

Print

Easy Chicken Sweet Potatoes Veggie Tacos

Easy Chicken Sweet Potatoes Veggie Tacos

Easy chicken tacos that is just MMMM.

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

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

Instructions

Gather all ingredients in instant pot: 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. Close lid and vent. Cook on pressure cooker on high for 12 minutes.

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.

Notes

Copyright © 2019 LessSimpleCarbs.coms

 

4 Shares
About LSC 36 Articles
Hello, I love cooking and I enjoy sharing recipes with others. Stay tuned for more recipes.

Be the first to comment

Leave a Reply

Your email address will not be published.


*


This site uses Akismet to reduce spam. Learn how your comment data is processed.