Instant Pot Chicken Tacos
Ingredients
The Salsa Chicken
-
1
16-ounce jar
salsa of choice
-
1
1-ounce packet
taco seasoning
-
2
pounds
boneless, skinless chicken breasts
The Avocado-Jalapeño Sauce (Optional)
-
1
large
avocado
-
1
medium
jalapeño pepper
-
½
cup
fresh cilantro leaves
-
½
cup
water
-
2
cloves
garlic
-
2
teaspoons
white vinegar
-
½
teaspoon
salt
Serving Suggestions (All Optional)
-
6
8-inch
flour tortillas
-
to taste
sour cream or crema
-
to taste
shredded cheese or crumbled queso fresco
-
to taste
sliced jalapeños
-
to taste
chopped fresh cilantro
-
to taste
shredded lettuce
-
to taste
pico de gallo
Instructions
- Pour salsa into the Instant Pot and add taco seasoning, stirring to combine.
- Add chicken breasts to the pot, coating them in salsa.
- Secure the lid and set the Instant Pot to Manual High Pressure for 21 minutes.
- Once cooking is complete, perform a Quick Release of the pressure.
- Remove the chicken and shred it using forks or a hand mixer.
- Return the shredded chicken to the pot and stir until absorbed in salsa.
- For the sauce, blend avocado, jalapeño, cilantro, water, garlic, vinegar, and salt until smooth.
- Warm tortillas in the microwave covered with damp paper towels.
- Assemble tacos by filling tortillas with chicken, drizzling sauce, and adding desired toppings.
Nutrition Facts (estimated)
Servings
6
Calories
399
Total fat
12g
Total carbohydrates
35g
Total protein
38g
Sodium
1660mg
Cholesterol
97mg
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