Instant Pot Salsa Chicken Tacos

By Lori

5 Person

35 Minutes

288 Calories

Salsa Chicken Tacos are one of the easiest dinners you can make, and yet they are still perfectly flavorful and everyone will love them! Did I mention the instant pot salsa chicken is perfectly tender, flavorful and even juicy? You can’t go wrong with this salsa chicken tacos recipe! This salsa chicken recipe isn’t just great for tacos. Try it as a filling or topping on nachos, enchiladas, tostadas, quesadillas, and burritos. This chicken filling is so easy to throw together, and it uses a few simple ingredients and requires minimal prep.

Ingredients

Hot sauce, optional
Sour cream, optional
Guacamole or diced avocados
Diced roma tomatoes
Shredded romaine lettuce
Shredded monterey jack or Mexican blend cheese
10 Corn or flour tortilla shells warmed
Freshly ground black pepper
Salt
2 tbsp. Chopped cilantro
1 cup Fire roasted jarred salsa
1 clove Garlic minced
1/2 tsp. Ground coriander
1 tsp. Ground cumin
2 tsp. Chili powder
1 1/2 pounds Boneless skinless chicken breasts

Method

01

Place chicken in Instant Pot. In a small bowl whisk together chili powder, cumin, coriander, and 1/4 tsp salt and 1/4 tsp pepper (some bottled salsas are super salty that's why I recommend only starting with 1/4 tsp then adding more later).
02

Sprinkle mixture evenly over both sides of chicken and sprinkle garlic over chicken, then pour salsa over chicken to cover. Close lid, turn vent to "sealing" and set Instant pot to "poultry" or "manual" setting then set to 13 minutes. If using a slow cooker cook 5 - 6 hours on low heat.
03

Once the cycle is complete use the quick-release method according to manufactures instructions. Remove chicken and let cool several minutes on cutting board then shred into pieces and return to juices in instant pot. Sprinkle in cilantro, and toss chicken to coat. Season with more salt to taste if desired.
04

Lift chicken pieces with tongs and allow excess liquid to run off, then place in tortilla shells with listed toppings.

Related Tags

Chicken Recipes

Chicken Breast Recipes

Instant Pot Recipes

Pressure Cooker Recipes

Instant Pot Salsa Chicken Tacos

4.1

( By Lori )

01 Information

Grade easy
Serving 5 servings
Calorie 288 Kcal
Prep Time 10 Mins
Cook Time 25 Mins
Total Time 35 Mins

02 Ingredients

Hot sauce, optional

Sour cream, optional

Guacamole or diced avocados

Diced roma tomatoes

Shredded romaine lettuce

Shredded monterey jack or Mexican blend cheese

10 Corn or flour tortilla shells warmed

Freshly ground black pepper

Salt

2 tbsp. Chopped cilantro

1 cup Fire roasted jarred salsa

1 clove Garlic minced

1/2 tsp. Ground coriander

1 tsp. Ground cumin

2 tsp. Chili powder

1 1/2 pounds Boneless skinless chicken breasts

03 Method

Step 1

Place chicken in Instant Pot. In a small bowl whisk together chili powder, cumin, coriander, and 1/4 tsp salt and 1/4 tsp pepper (some bottled salsas are super salty that's why I recommend only starting with 1/4 tsp then adding more later).

Step 2

Sprinkle mixture evenly over both sides of chicken and sprinkle garlic over chicken, then pour salsa over chicken to cover. Close lid, turn vent to "sealing" and set Instant pot to "poultry" or "manual" setting then set to 13 minutes. If using a slow cooker cook 5 - 6 hours on low heat.

Step 3

Once the cycle is complete use the quick-release method according to manufactures instructions. Remove chicken and let cool several minutes on cutting board then shred into pieces and return to juices in instant pot. Sprinkle in cilantro, and toss chicken to coat. Season with more salt to taste if desired.

Step 4

Lift chicken pieces with tongs and allow excess liquid to run off, then place in tortilla shells with listed toppings.

04 Author