My family loves these easy Chicken Taco Cups. The Instant Pot makes it super easy to make shredded salsa chicken that works perfectly in these crispy phyllo shells.
Follow the direction on the package of your Phyllo Cups (some just need to thaw, some go in the oven to crisp up for 3 minutes).
Make the Shredded Chicken
To your Instant Pot, add chicken seasoned with Tajin or other seasoning, 1/2 container of the salsa (approx. 1 cup) and beer (about 1 cup) plus 1/2 cup water.
Set pot to manually cook for 20 minutes.
Let steam release naturally for approximately 15 minutes.
After 15 minutes, release the rest of the steam manually before removing the lid.
Open Instant Pot and remove the chicken from the cooking liquid (which you can discard).
In a bowl, shred the chicken using 2 forks.
Add the rest of the Homestyle salsa and mix.
Put the Taco Cups Together
In your thawed phyllo cups, add about a TBSP of salsa chicken.
Top with shredded cheese and top with cilantro.
Repeat to fill the remaining cups.
If desired, put in an oven heated to 350 degrees, to melt the cheese (approximately 3 minutes).
Notes
*Notes on the phyllo cups. I like to use the cups (check the photos from my post) that have a large opening. These are ready-made and can be used once thawed from the freezer. I don't recommend using the Pepperidge Farms phyllo cups that have to be baked first and then you make the hole with a spoon. These do not hold enough filling or have the crunch like the cups I show in the photos. The package of cups that I used had 12 cups in it. Buy as many packages as you need to for the amount of appetizers you want to make for your party.*Nutrition values are slightly off due to making the salsa chicken and not accounting for just the amount you use for the taco cups.