Instant Pot Salsa Chicken Tacos PT35M https://img2.recipesrun.com/201907/2019/0830/03/6/363278/300x200x90.jpg 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. 5 servings 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
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Instant Pot Salsa Chicken Tacos

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.
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    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
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    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.
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    04 Author
    Lori Lori
    647 Recipes
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