Instant Pot Salsa Verde Chicken Tacos
Quick and delicious tacos made with tender shredded chicken cooked in zesty salsa verde, perfect for busy days.
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.
Notes
Serve the tacos warm with lime wedges for a fresh squeeze of citrus. You can also offer additional toppings like diced tomatoes or jalapeños for extra flavor. Leftovers can be stored in an airtight container in the refrigerator for up to four days or frozen for up to three months.