These Instant Pot Chicken Tostadas are super easy to make and perfect for your next fiesta! Covered in a sweet and spicy chipotle apricot glaze and gooey melted cheese.
This post is sponsored by Better Than Bouillon. Thanks for supporting brands that make Zen & Spice possible!
I really love the combination of tender, juicy shredded chicken, gooey melted cheese, and a crispy tostada shell. Tostadas make for a wonderful weeknight dinner because they are so quick with the help of the Instant Pot! They’re also so customizable. You can add any toppings you want– from tomato, avocado, cilantro, cheese, fresh jalapeno, sour cream, etc. Everyone can top their Instant Pot chicken tostadas the way they want.
Today I am so excited to share a recipe made in collaboration with one of my favorite kitchen brands: Better Than Bouillon! I’ve been using BTB for years in a wide variety of dishes. It’s so incredibly useful that I keep at least three jars of the stuff in my fridge at all times.
Before BTB, I would buy cartons of chicken or beef stock. Some recipes only call for 1 cup or 1/2 cup, and I would use this small amount out of the carton and then the entire thing would go to waste. I tried freezing the leftover broth, but never found that convenient enough, and it was messy. I also tried bouillon cubes, but they take forever to dissolve (even with hot water) and sometimes you’ll end up with the gritty bits of the cube that didn’t dissolve all the way.
Better than Bouillon is awesome because it’s a paste. To reconstitute one cup of broth, you simply whisk together 1 tsp with 8 ounces of water. SO simple. BTB comes in a variety of flavors, including chicken, beef, vegetable, ham, fish, garlic, chili, lobster, mushroom and turkey. They even have lower sodium options available! I keep jars of the chicken, beef and veggie in my fridge so I always have a variety on hand.
Not only can you use BTB for broth in soups, but you can also use it as a base in a variety of sauces (like today’s recipe). You can also use it to marinate meats and veggies or even just to add a pop of concentrated flavor to salsas, pasta sauces, dips and spreads, etc. They’ve got hundreds of recipes up on their website.
For today’s recipe, I used chicken BTB to add an extra oomph to my chipotle apricot glaze for these crispy tostadas. Did you know that “tostada” means toasted? Tostada usually refers to a flat tortilla that is deep fried or toasted and usually made of corn.
Tostadas were originally created to reduce waste when tortillas aren’t fresh enough to be made into tacos, but still good to eat (just like stale bread is used for toast or croutons!). The chicken was cooked in under ten minutes in the Instant Pot along with the chipotle apricot glaze. To assemble the tostada, simply pile the shredded chicken on top of a tostada shell along with melted cheese, then broil. Finally, top with desired goodies like lettuce, tomato, avocado and cilantro!
*GIVEAWAY ALERT!* Better Than Bouillon has kindly offered to give FIVE readers their choice of SIX jars of Better Than Bouillon delivered right to their doorstep! Head over to my Instagram post to enter!
More of my recipes that use Better Than Bouillon:
Here’s the recipe for Instant Pot Chicken Tostadas with Chipotle Apricot Glaze:
Instant Pot Chicken Tostadas with Chipotle Apricot Glaze
These Instant Pot Chicken Tostadas are super easy to make and perfect for your next fiesta! Covered in a sweet and spicy chipotle apricot glaze and goey melted cheese.
- 3/4 cup water
- 1/2 tsp Better than Bouillon Chicken Flavor
- 1/2 cup apricot preserves
- 3 peppers in adobo sauce, chopped
- 1/2 tsp salt
- 2 lb chicken breasts, diced into chunks
- 3 Tbsp corn starch
- 1/3 cup water
- 12 tostadas
- 2 cups Monterrey jack cheese, shredded
- 1 head iceberg lettuce, chopped
- 5 roma tomatoes, de-seeded and diced
- 2 large avocados, sliced
- 1 bunch cilantro, chopped
In the Instant pot, whisk together the water, Better than Bouillon, apricot preserves, peppers and salt. Add the diced chicken. Cook on manual for 10 minutes. Let pressure naturally release (about ten minutes, then release the knob).
Remove the top of the Instant Pot. Use a fork to shred the chicken. Turn the Instant Pot to sautee mode. In a small bowl, whisk together the corn starch and water. Add to the pot and stir until the sauce thickens. Once thickened, turn off the Instant Pot.
To assemble the tostadas: Preheat the broiler. Spread the chicken evenly over one side of each tortilla and sprinkle with cheese. Transfer to a baking sheet and broil until the cheese is lightly browned and melted, about 30 seconds. Divide the tortillas among 6 plates.
Top with the lettuce, tomato, avocado slices and cilantro. Serve immediately.
Hi! I’m Emily, Registered Dietitian Nutritionist and self-taught intuitive chef. I firmly believe that cooking is the simplest and most important step we can take to improve our minds and bodies and build healthier communities. Join me and let’s bring food back to the kitchen!