Recipe Details
Ingredients
-
¼cupchicken broth
-
1cuppicante sauce
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1(4 ounce) canchopped green chilies
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2tablespoonslime juice
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1 ½poundsboneless, skinless chicken breasts
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1(1 ounce) envelopechicken taco seasoning mix (such as McCormick®)
Cooking Directions
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Combine chicken broth, picante sauce, green chiles, and lime juice in a multi-functional pressure cooker (such as Instant Pot). Add chicken and sprinkle taco seasoning mix over the chicken. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
-
Release pressure using the quick release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid. Select the keep warm setting. Transfer chicken to a cutting board and let cool for 10 minutes.
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Shred chicken and return back to the pot for 3 minutes or until heated through.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe6 | |
| Calories162 | |
| % Daily Value * | |
| Total Fat 3g |
4% |
| Saturated Fat 1g |
4% |
| Cholesterol 65mg |
22% |
| Sodium 1003mg |
44% |
| Total Carbohydrate 8g |
3% |
| Dietary Fiber 1g |
3% |
| Total Sugars 3g |
|
| Protein 24g |
|
| Vitamin C 14mg |
71% |
| Calcium 22mg |
2% |
| Iron 1mg |
6% |
| Potassium 336mg |
7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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