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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. 

Servings 6
Author Emily Weeks, RDN, LD

Ingredients

  • 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

Instructions

  1. 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). 

  2. 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. 

  3. 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.

  4. Top with the lettuce, tomato, avocado slices and cilantro. Serve immediately.