Instant Pot Salsa Verde Chicken Tacos are a quick and delicious meal perfect for busy days. With tender shredded chicken cooked in zesty salsa verde, these tacos are packed with flavor and freshness.
Why Make This Recipe
This recipe is a great choice for several reasons. First, it takes only about 30 minutes from start to finish, thanks to the Instant Pot. Second, you can customize the toppings to fit your taste. Finally, it’s a healthy option that’s full of protein and veggies, perfect for a family meal or a casual gathering with friends.
How to Make Instant Pot Salsa Verde Chicken Tacos
Making these tasty tacos is quick and easy. Just follow the simple steps below.
Ingredients
- 2 pounds boneless skinless chicken breasts
- ½ teaspoon cumin powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon salt
- 1 (16-ounce) jar salsa verde
- Avocado
- Cilantro
- Corn tortillas (white or yellow)
- Lime wedges
- Queso fresco
- Romaine lettuce
Directions
- Place 2 pounds of boneless skinless chicken breasts in the bottom of the pressure cooker.
- Sprinkle the chicken with ½ teaspoon cumin powder, ½ teaspoon garlic powder, ½ teaspoon onion powder, and 1 teaspoon salt.
- Pour the entire jar of salsa verde on top of the chicken.
- Cover the pressure cooker with the lid and set the valve to seal.
- Select manual mode and cook on HIGH pressure for 14 minutes. After the cooking time, allow for an 8-minute natural release.
- Turn the valve for a quick release to let out the remaining pressure. When the valve drops, carefully remove the lid.
- Shred the chicken in the pot with all the juices. Use a slotted spoon to transfer the shredded chicken to a serving bowl.
- Assemble your tacos with shredded chicken, romaine lettuce, cilantro, avocado, queso fresco, and a squeeze of fresh lime juice.
How to Serve Instant Pot Salsa Verde Chicken Tacos
Serve the tacos warm with a side of lime wedges for a fresh squeeze of citrus. You can also offer additional toppings like diced tomatoes or jalapeños for extra flavor.
How to Store Instant Pot Salsa Verde Chicken Tacos
If you have leftovers, store the shredded chicken in an airtight container in the refrigerator for up to four days. You can also freeze the chicken for up to three months. Just reheat it on the stove or in the microwave before serving.
Tips to Make Instant Pot Salsa Verde Chicken Tacos
- You can adjust the spices to your taste. If you like it spicy, add some chili powder or diced jalapeños.
- For a more colorful taco, try adding colorful bell peppers or shredded carrots as toppings.
- If you prefer a crunchier tortilla, heat the corn tortillas in a dry skillet before filling them.
Variation
For a vegetarian option, you can replace the chicken with canned black beans or chickpeas. Add more veggies like bell peppers and zucchini for a nutritious twist.
FAQs
1. Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken breasts. Just increase the cooking time to 20 minutes on HIGH pressure.
2. What if I don’t have salsa verde?
You can substitute with your favorite salsa or make your own by blending tomatillos, jalapeños, and lime juice.
3. Can I make this recipe in advance?
Yes! You can prepare the chicken ahead of time and store it in the fridge or freezer. Just reheat when you’re ready to assemble your tacos.
Instant Pot Salsa Verde Chicken Tacos
Ingredients
For the chicken
- 2 pounds boneless skinless chicken breasts
- ½ teaspoon cumin powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon salt
- 1 16-ounce jar salsa verde
Taco toppings
- Avocado Sliced, for serving
- Cilantro Fresh, for garnish
- Corn tortillas White or yellow, for serving
- Lime wedges For serving
- Queso fresco Crumbled, for topping
- Romaine lettuce Shredded, for topping
Instructions
Preparation
- Place 2 pounds of boneless skinless chicken breasts in the bottom of the pressure cooker.
- Sprinkle the chicken with ½ teaspoon cumin powder, ½ teaspoon garlic powder, ½ teaspoon onion powder, and 1 teaspoon salt.
- Pour the entire jar of salsa verde on top of the chicken.
- Cover the pressure cooker with the lid and set the valve to seal.
Cooking
- Select manual mode and cook on HIGH pressure for 14 minutes.
- After the cooking time, allow for an 8-minute natural release.
- Turn the valve for a quick release to let out the remaining pressure. When the valve drops, carefully remove the lid.
- Shred the chicken in the pot with all the juices.
Assembly
- Use a slotted spoon to transfer the shredded chicken to a serving bowl.
- Assemble your tacos with shredded chicken, romaine lettuce, cilantro, avocado, queso fresco, and a squeeze of fresh lime juice.
