Instant Pot Sriracha Chicken Tacos
- 3 chicken breast
- 2 cups water
- 3 tbsp sriracha
- 2 tbsp honey
- 1 tsp salt
- 12 corn tortillas 20 seconds microwaved
- 1 mango diced
- 1 avocado diced
- 1 cup cherry tomatoes halved
- 1 onion diced
- 1/3 cup cilantro chopped
- 2 tbsp lemon juice
- 1/2 tsp salt
Take a bowl and mix ingredients of mango salsa in it.
Add water and chicken to instant pot and close the lid.
Set instant pot to Manual at high pressure and cook for 3 minutes. Release the pressure quickly through steam vent.
Open the lid of instant pot.
Drain water and shred chicken, place it back in instant pot.
Toss shredded chicken with salt, honey and sriracha.
Add this chicken in tortillas and serve with mango salsa on the top.
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