Instant Pot Taco Recipe | BBQ Pulled Chicken Street Tacos

Do you have leftover BBQ Pulled Chicken? If so, here’s a way you can use your leftover chicken to make chicken street tacos in your Instant Pot. Grab this easy taco recipe down below!

Instant Pot Taco Recipe | BBQ Pulled Chicken Street Tacos

We love to buy our chicken in bulk, coming up with a variety of ways to use chicken in our meal planning. If you’re looking for a new way to use your chicken, how about trying BBQ Pulled Chicken? Better yet, try it in your tacos, and just watch everyone come back for seconds and thirds. We used leftover BBQ pulled chicken to make street tacos.

If you have leftover BBQ pulled chicken, then here’s an easy way you can use this chicken recipe to make tacos.

BBQ pulled chicken tacos is a thing and if it wasn’t it is now, this a very delicious twist on traditional tacos and everyone will love them.

Now, you know what to do with just about leftover barbecue meats. Plus, who doesn’t like tacos? Tacos are life!

Nothing gives street tacos an authentic flavor like fresh off of the cob panfried corn. I also added fresh rosemary to help give it more pops of color.

Tacos are easy to make and oh so good to eat. And when you pile on all of the delicious toppings, what could be better?

What are some of your favorite things you love to put on your tacos? I bet we even like some of the same things too!

How to make BBQ Pulled Chicken in the Instant Pot

Ingredients:

3 chicken breasts
2 tablespoons extra virgin olive oil
1 1/2 tablespoons Twisted Q Wicked Sweet Bourbon Seasoning or your favorite barbecue rub or seasoning
2 ounces pineapple juice
2 ounces white Balsamic vinegar
1 cup American Stockyard Smoky Sweet BBQ Sauce or your favorite barbecue sauce

Directions:

Rinse and pat dry the chicken breasts, and place them in a medium bowl.
Add two tablespoons of Balsamic white vinegar and two tablespoons of pineapple juice.
Scatter one and a half tablespoons of Twisted Q Wicked Sweet Bourbon Seasoning.
Allow the chicken to marinade for fifteen (15) minutes.
Add to two tablespoons of extra virgin olive oil to the Instant Pot and select the Saute function.
When the oil is hot add the chicken breasts, closing the Instant Pot with the lid and turning the lid to lock into place.
Make sure the venting knob is in the correct position.
Select the rice options (12 minutes) and allow the chicken to cook.
When the time has expired, vent off the steam and disengage the lid.
Pour out any excess juices, use two forks to pull apart the chicken breasts.
Add and half of cup of your favorite Kansas City BBQ sauce. {Tatanisha brought back some Kansas City BBQ sauce from her recent trip to Kansas City.}
Thoroughly mix the BBQ sauce into the meat.
Serve with all of our favorite tacos toppings.

Grab a bunch of peppers and toss them in extra virgin olive oil and sea salt. Pop them into a 400-degree oven for ten minutes and BAM, all kinds of spicy. And depending on the variety of peppers you use you may just get the right amount of heat you’re looking for.

Toppings to use for Tacos:

corn
red onions
grilled peppers
cherry tomatoes
shredded jalapeños lime cheese
avocado lime creama

How to make Avocado Creama

To make our Avocado Crema just add to the bowl of a food processor one avocado, two tablespoons of lime zest, the juice of one lime, three tablespoons chopped cilantro, one whole ripe avocado, one cup of sour cream, and a 1/8 teaspoon of chipotle sea salt. Pulse unto the mixture is well-combined and smooth. Spoon into a serving dish and serve immediately or place into the fridge.

This taco recipe can be made in about 30 minutes, great for a family dinner, easy holiday recipe, or game night! How do you like your tacos?