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Low Histamine Instant Pot Shredded Chicken Tacos- GF, DF

Yields1 ServingPrep Time10 minsCook Time35 minsTotal Time45 mins

Cooked from frozen chicken in less than an hour, these tacos are so tasty paired with low histamine cilantro rice & low histamine salsa.

Chicken
 2 frozen chicken breasts
 ½ cup low histamine chicken broth (see recipe link below)
 ¼ cup brown sugar
 1 tsp minced garlic
 1 tsp salt
 2 tsp sweet paprika
Taco ingredient ideas
 corn tortillas or gluten free flour tortillas (see recipe link below)
 shredded lettuce or arugula
 matchstick carrots
 sliced peppers
 sliced white onion
Histamine Level: 1
 Rated a 1 due to minced garlic. Omit for level 0.
1

Place the frozen chicken in the instant pot first, then pour the rest of the ingredients over the chicken in the instant pot.

2

Place the lid on the instant pot and close the valve to seal. Cook on high for 25 min. Let the pressure release naturally for 10 minutes. Then turn the valve to open and release the rest of the pressure. Check the internal temperature of the chicken to make sure it's above 165°F.

3

Take out the chicken and shred it. When it's all shredded, place it back in the instant pot and stir it around in the juices.

4

Serve on tacos with lettuce, shredded carrots, diced onion, sliced peppers, and any other topping you like!

Freezing Leftovers
5

Freeze the leftovers in serving sizes. Reheat in the microwave, on the stove, or in the air fryer!