Imagine a mouthwatering Mexican dish that comes together in less than an hour, packed with flavor, and guaranteed to impress your family and friends. These Instant Pot Shredded Chicken Tostadas are not just a meal; they're a culinary adventure that transforms simple ingredients into a restaurant-worthy experience right in your own kitchen. With tender, perfectly seasoned chicken, crispy tostada shells, and a vibrant array of toppings, this recipe is about to become your new go-to dinner sensation.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 cup chicken broth
- 1 tablespoon taco seasoning
- 8 tostada shells
- 1 cup refried beans
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- 1/2 cup shredded cheese
- 1/4 cup sour cream
Instructions
- Prepare the chicken by placing boneless, skinless chicken breasts in the Instant Pot. Pour chicken broth over the chicken and sprinkle taco seasoning evenly across the top.
- Secure the Instant Pot lid, ensuring the valve is set to sealing position. Select the Manual or Pressure Cook setting and set the timer for 12 minutes on high pressure.
- Once cooking is complete, allow natural pressure release for 5 minutes, then carefully perform a quick release to remove any remaining pressure.
- Remove chicken breasts and transfer to a cutting board. Using two forks, shred the chicken thoroughly, ensuring no large pieces remain.
- While chicken is cooling, warm the refried beans in a separate pan or microwave until heated through.
- Prepare tostada assembly station by arranging tostada shells, spread a layer of warm refried beans on each shell as the base.
- Top each tostada shell with the freshly shredded chicken, distributing evenly across all shells.
- Garnish with shredded lettuce, diced tomatoes, and sprinkle shredded cheese over the top.
- Finish by adding a dollop of sour cream to each tostada and serve immediately while ingredients are warm.
Tips
- For maximum flavor, let the chicken marinate in the taco seasoning and broth for 15-20 minutes before cooking if time allows.
- Ensure your Instant Pot's sealing ring is clean and properly seated to prevent any steam leaks during pressure cooking.
- When shredding chicken, do it while it's still warm for easier and more consistent texture.
- For extra crispiness, lightly toast the tostada shells in the oven for 2-3 minutes before assembling.
- Customize your toppings! Try adding sliced jalapeños, fresh cilantro, or a squeeze of lime for additional flavor dimensions.
- If you prefer a spicier version, use a hot taco seasoning or add a dash of cayenne pepper to the chicken broth.
- Leftover shredded chicken can be stored in the refrigerator for up to 3-4 days, making this a great meal prep option.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 35g
Protein: 35g
Fat: 18g
Saturated Fat: 7g
Cholesterol: 95mg
