Are you familiar with Walking Tacos? They’re a fun, easy-to-make, easy-to-eat on the run taco served in individual chip bags.
Walking tacos are usually made with ground beef, but my daughter isn’t a fan of ground beef, so I decided to change it up and make Chicken Walking Tacos. Many chicken taco recipes start with pre-cooked chicken, but boneless, skinless chicken breasts cook so quickly in the pressure cooker, there’s no need to use pre-cooked chicken.
To make the recipe extra quick and easy, I used a taco seasoning mix. If you prefer not to use a taco seasoning mix, my Easy Ground Beef Taco recipe on Barbara Bakes lists the spices you’ll need to make your own mix. If you don’t like food very spicy, use a mild salsa, if you like a little more heat, use a medium or hot salsa.
My family loved these fun tacos, especially my chicken taco loving daughter. They would be perfect next time you’re tailgating, watching the game on the weekend, or any time you want a fast, fun meal.
- 1 cup water
- 1 cup chunky salsa
- 1.25 oz package taco seasoning mix
- 2 large boneless skinless chicken breasts
- 1 can black beans, drained and rinsed
- Individual sized bags of Fritos or tortilla chips
- Shredded Lettuce
- Shredded Mexican Cheese
- Diced Tomatoes
- Diced Avocados
- Sour Cream
- Add water, salsa and taco seasoning mix to pressure cooking pot; stir to combine. Add chicken breasts.
- Cover and lock lid in place. Select High Pressure and 4 minutes cook time. When timer beeps, turn off pressure cooker and use a quick pressure release. Use a slotted spoon to remove chicken to a cutting board and cut in to small bite size pieces.
- Add chicken and black beans to the pressure cooking pot. Select sauté and cook, stirring often, until most of the water has evaporated.
- To serve, open a bag of chips and crush slightly. Top crushed chips with a scoop of the hot taco meat and your choice of toppings.
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