Instant Pot Chicken Tostadas

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These instant pot chicken tostada’s are a hit! They come loaded with fresh vegetable toppings, queso fresco and smooth creamy refried beans. Instant pot chicken tostadas are so easy to create and even better, more delicious to eat. And by using the instant pot you have to do virtually little to nothing to prepare them.

FAST, FANTASTIC & FLAVORFUL CHICKEN TOSTADAS

Everyone loves a flavorful dinner that is simple to make. There is no skimping on the flavor either. This chicken tostada recipe has a perfect blend of spices for the chicken that will make your tostada stand out. The best part is the set it and forget it mentality, you’ll have dinner on the table in no time.

THE KEY IS IN THE SEASONIG

• Cumin; Cumin is a major spice in Mexican food, Indian and Middle Eastern Food. It’s Warm, earthy and slightly peppery flavor.
• Chili Powder; Chili powder consist of dried ground chilis. It’s Mild and slightly spicy.
• Onion Powder; Onion Powder is dehydrated ground onions. It has a great flavor profile for savory dishes.
• Garlic Powder; Garlic Powder is dehydrated ground garlic. The flavor is a little sweeter than fresh garlic.
• Kosher Salt; Kosher salt is wider and coarser than table salt.
• Marjoram; Similar to Oregano. Dried marjoram has the flavor of sweet and slightly bitter.
• Cinnamon Stick; Can be used to boost savory dishes. Cinnamon sticks carry a flavor of sweet and spice.
• Bay Leaf; Helps develop hints of black pepper when added into dishes. Always remove your bay leaf at the end of cooking because it is not edible.

STEPS TO CREATING YOUR CHICKEN TOSTADA

1. To your instant pot add chicken stock, chicken breast, and all spices. Set your instant pot quick or medium (depending on your settings and how quickly you want your chicken done).
2. While your instant pot is cooking the chicken. Heat your refried beans and a saucepan over medium heat.
3. Add shredded Mexican cheese blend to your refried beans and stir until the cheese is melted. Keep your refried beans on low once they are warm. Set aside until your chicken is ready
4. Once you have let off the pressure/steam of the instant pot. Remove your chicken from the liquid.
5. Place your chicken on a cutting board. Using two forks start shredding your chicken. Place your chicken back into the instant pot where the cooking liquid is. Stir your shredded chicken in the stock and seasoning that it cooked in. 
6. Heat your tostada shells in the oven at 350 for 5-7 minutes. 
7. Build your Chicken tostada. Shell, refried beans, shredded chicken, lettuce, tomato, queso fresco. 
8. Enjoy! 

Store the leftover chicken in its juice in an airtight container. The chicken will keep for 3-5 days refrigerated.

TIPS FOR SUCCESS

• Check you instant pot settings. All instant pressure cookers are different.
• If you want the chicken to be more tender cook it on a lower setting for a longer time period.
• You can make the chicken in a crock pot also. Just follow the same steps. Of course the crock pot will take a bit longer to make.
• Add any toppings that you love. Fresh salsa or guacamole are great additions to a tostada.

FREQUENTLY ASKED QUESTIONS ABOUT TOSTADAS

OTHER CONTENT YOU MIGHT LIKE

• Chicken Taquitos
• Chicken Enchiladas
• Easy Guacamole
• Homemade Tortilla Chips

Instant Pot Chicken Tostadas

These instant pot chicken tostadas are a hit! They come loaded with fresh vegetable toppings, delicious queso fresco and smooth creamy refried beans. They are so easy to create and even better, more delicious to eat. And by using the instant pot you have to do virtually little to nothing to prepare them.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine Mexican

Servings 4

Calories 199 kcal

Equipment

• Instant pot or crock pot
• Sauce Pan

Ingredients

  

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For instant pot chicken

• 2-3 boneless skinless chicken breast
• Two cups of chicken stock
• 1 tbsp. cumin
• ½ tbsp. chili powder
• 1 tbsp. onion powder
• 1 tbsp. garlic powder
• ½ tbsp. of kosher salt
• ½ tbsp. Marjoram
• 1 cinnamon stick
• 1-2 bay leaf remove at the end of cooking

Toppings for tostada

• 6 Store-bought Tostada shells
• 12 oz. can refried beans
• 1/2 c. Mexican blend cheese
• 1 head Chopped lettuce
• 3 Diced tomatoes
• Queso fresco crumbles
• Cilantro for garnish

Instructions

 

• To your instant pot add chicken stock, chicken breast, and all spices. Set your instant pot quick or medium (depending on your settings and how quickly you want your chicken done).
• While your instant pot is cooking the chicken. Heat your refried beans and a saucepan over medium heat.
• Add shredded Mexican cheese blend to your refried beans and stir until the cheese is melted. Keep your refried beans on low once they are warm. Set aside until your chicken is ready
• Once you have let off the pressure/steam of the instant pot. Remove your chicken from the liquid.
• Place your chicken on a cutting board. Using two forks start shredding your chicken. Place your chicken back into the instant pot where the cooking liquid is. Stir your shredded chicken in the stock and seasoning that it cooked in.
• Heat your tostada shells in the oven at 350 for 5-7 minutes.
• Build your Chicken tostada. Shell, refried beans, shredded chicken, lettuce, tomato, queso fresco.
• Enjoy!

Notes

Store the leftover chicken in its juice in an airtight container. The chicken will keep for 3-5 days refrigerated.

Nutrition

Serving: 1gCalories: 199kcalCarbohydrates: 11gProtein: 21gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 54mgSodium: 338mgPotassium: 453mgFiber: 3gSugar: 1gVitamin A: 939IUVitamin C: 3mgCalcium: 447mgIron: 5mg

Keyword Meat, Quick & Easy, Quick Meal

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