Chicken breasts are one of my favorites to cook in my Instant Pot, and Instant Pot salsa shredded chicken tacos are no exception. I love how you can throw a couple of chicken breasts in the Instant Pot, and in several minutes, have dinner ready. If I’m having one of those days when I’m working through the evening, I especially love to cook this meal.
This meal is my go-to on taco Tuesdays! I normally have all these ingredients ready to go in my fridge – I suggest you do the same. So, when you are not sure what to make, it’s a quick and easy solution for dinner.
I’ll never forget when Andy bet I could not make a meal in under half an hour. He’s so used to me making all these elaborate meals (I’m a huge baker). When I took the chicken from frozen to done so quickly, he also made this his go-to request each week – of course! I can’t complain. I mean, since I started making these tacos every week, I have saved a lot of money since we don’t eat out as much. It’s a win-win!
Let’s get to making these Instant Pot salsa shredded chicken tacos – your perfect addition to a weeknight meal.
Chicken Tacos in the Instant Pot – An Easy Meal
Believe me, these Instant Pot tacos are tasty as can be. Normally we don’t think of such a quick meal as being the tastiest, but these babies are. What’s better is you can use the shredded salsa chicken for your salads, tortilla soup, bowls, enchiladas, quesadillas, or whatever your heart desires. I love having my Instant Pot for making quick meals! Having the shredded chicken pre-cooked is a double-time -saver for those weeks when you’re too busy to think of cooking dinner – a no-brainer!
You will be making these Instant Pot chicken tacos once you get the hang of it, too. Remember, you can use fresh or frozen chicken. While many use a trivet, I sometimes ditch mine. It’s less cleanup anyway. Plus, it doesn’t make a difference. They are still the tastiest.
Easy Instant Pot Salsa Shredded Chicken Tacos Directions
Add chicken breasts to your Instant Pot. Next, add the cumin, chili powder, pepper, garlic, and paprika. Coat and toss chicken with the seasonings.
Add salsa then cover your instant pot with the lid. Make sure your valve is set to sealing. Use the poultry setting or manual pressure settings to set time to 13 minutes. It’s ready to go.
After the timer goes off, do a natural release for five minutes. Then, do a release of your valve using a long kitchen utensil to be safe.
Take out chicken and shred it with two forks on a plastic cutting board or bowl.
Fry tortillas in oil. Or warm tortillas by wrapping them in a wet paper towel and microwaving for 30 seconds to a minute.
Serve your chicken on tortillas with pico de gallo, guac, sour cream, cheese, or whatever toppings you like. Don’t forget this yummy rice on the side! Enjoy your tasty tacos!
Get Your Instant Pot so You Can Make Instant Pot Salsa Shredded Chicken Tacos!
I love my Instant Pot so much, I’m considering buying a second one. If you’re considering purchasing one, then check out my Instant Pot reviews. I also have reviews of other Instant Pot appliances – something you definitely will want to check out if you want to cook and bake more. I can’t wait to see the recipes you try from my blog! Drop me a note if you want to share – or ask me a question if you have any. Happy cooking everyone!
Easy Instant Pot Salsa Shredded Chicken Tacos
Ingredients
- 3-4 boneless, skinless chicken breasts (fresh or frozen)
- 2 cups of salsa (1 16 oz jar)
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- ½ tsp pepper
- 1 tsp minced garlic
- Corn or flour tortillas
- Toppings:
- Pico de gallo
- Guacamole
- Sour Cream
- Cheese
Instructions
- Add chicken breasts to your Instant Pot. Next, add the cumin, chili powder, pepper, garlic, and paprika. Coat and toss chicken with the seasonings.
- Add salsa then cover your instant pot with the lid. Make sure your valve is set to sealing. Use the poultry setting or manual pressure settings to set time to 13 minutes. It’s ready to go.
- After the timer goes off, do a natural release for five minutes. Then, do a release of your valve using a long kitchen utensil to be safe.
- Take out chicken and shred it with two forks on a plastic cutting board or bowl.
- Fry tortillas in oil. Or warm tortillas by wrapping them in a wet paper towel and microwaving for 30 seconds to a minute.
- Serve your chicken on tortillas with pico de gallo, guac, sour cream, cheese, or whatever toppings you like. Don't forget rice on the side! Enjoy your tasty tacos!
