Print Recipe
Prep Time 10 minutes mins
Cook Time 8 minutes mins
Resting Time 10 minutes mins
Total Time 28 minutes mins
- 16 to stada shells
- 2 ½ pounds boneless skinless chicken breasts
- 10 ounces diced tomatoes with green chilies
- 1 envelope taco seasoning
- Salt as needed
- 2 cups shredded Mexican cheese blend
Optional Toppings:
- Shredded lettuce
- Sliced avocado
- Chopped tomatoes
- Chopped green onions
- Sour cream
- Cilantro
- Sliced jalapeños
- Lime wedges
- Hot sauce
All ingredients ready? Let's begin!
Put the chicken in a pressure cooker with ½ cup of water.
Sprinkle the taco seasoning on top followed by the tomatoes and chilies (and the juice from the can).
Lock the lid and then you can close the pressure release valve.
Cook for 8 minutes on high then let the pressure release for 10 minutes.
Shred the chicken using a pair of forks then put it back in the pressure cooker.
Add salt if needed (this depends how salty your taco seasoning blend is) and warm through.
Divide the chicken between tostada shells and add shredded cheese on top plus any other toppings you want.
Calories: 489kcal | Carbohydrates: 29g | Protein: 38g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 162mg | Sodium: 609mg | Potassium: 775mg | Fiber: 5g | Sugar: 3g | Vitamin A: 775IU | Vitamin C: 13mg | Calcium: 257mg | Iron: 3mg