Buffalo Chicken Tacos
Spicy, tender, juicy chicken cooked in the Instant Pot is perfect for Buffalo Chicken Tacos.
Servings 3
Calories 349kcal
Equipment
- Instant Pot
Ingredients
- 16 oz boneless, skinless chicken thighs
- 12 oz cooked white rice
- 14 oz black beans
- 1 red pepper, sliced
- ½ cup shredded carrots
- ¼ cup canned green chiles
- 1 cup greens
- ½ cup fresh cilantro
- 12 oz buffalo sauce
Instructions
- Add chicken and buffalo sauce to Instant Pot. Pressure Cook for 20 minutes. Release steam and remove chicken, preserving buffalo sauce. Shred chicken with fork.
- Cook rice according to package directions. Cook black beans in microwave for 2 minutes.
- Slice red pepper and shred carrots.
- To build taco: Add shredded chicken to bottom of corn tortilla, top with tablespoon of black beans and white rice. Add shredded carrots, red pepper slices and greens. Top with cilantro and teaspoon of green chiles. If you like your taco extra spicy, drizzle remaining buffalo sauce over taco.
Video
Notes
1. If you are not cooking in an Instant Pot, place chicken on baking sheet, pour buffalo sauce over chicken and mix well. Bake for 45 minutes, flipping once at 20 minutes.
