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Instant Pot Shredded Chicken Tacos with Pickled Onions Recipe

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This recipe for Instant Pot Shredded Chicken Tacos with Pickled Onions, by , is from Colleen's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Colleen Lawton


1 large red onion halved and sliced
3/4 cup apple cider or white wine vinegar
1/2 teaspoon sea salt
1 teaspoon honey
2 cloves garlic minced
1 jar salsa - red, verde or chipotle
2 pounds skinless boneless chicken breasts or thighs
1 medium yellow onion halved and sliced
2 teaspoons sea salt
1 teaspoon cumin
1 teaspoon dried oregano
1 teaspoon chili powder
1/2 teaspoon cayenne pepper
1/2 teaspoon ground coriander
8 to 12 corn tortillas
chopped cilantro (optional topping)
queso fresco or other cheese (optional topping)
1 avocado (optional topping)

Place sliced red onion in a strainer and boil a kettle of water.

In the jar you’re using to store the pickled onion, place vinegar, salt, honey, garlic, and peppercorns. Stir until salt and honey dissolve.

Once water boils, slowly pour water over the sliced onion. Blanching them so their slightly tender.

Give the strainer a little shake to help get rid of excessive water, then add onion to the jar with vinegar mixture. Press into jar until onion is fully submerged. Seal and place in refrigerator for AT LEAST 2 hours before using.

In an Instant Pot, pour half the jar of salsa and make sure bottom is evenly coated.

Place chicken on top of salsa, then onion on top of chicken.

In a small bowl, combine spices (salt through coriander). Season onion and chicken evenly, then top with remaining salsa.

Seal Instant Pot, then select “Meat/Stew” setting and cook for 90 minutes. Once it’s done, let rest for 5 minutes, then release the vent for the steam.

After the steam settles, remove lid and, using two forks, shred the chicken.

Serve on tortillas with pickled onions your favorite toppings. Enjoy!

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Personal Notes:
Personal Notes:
TO MAKE PALEO: use large lettuce leaves instead of tortillas or serve a green salad and skip any dairy toppings

TO MAKE KETO: Follow Paleo instructions above and a generous serving of avocado.




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