Instant Pot Salsa Chicken Tacos
Ingredients
The chicken
-
2
pounds
boneless skinless chicken breasts or thighs
The seasoning
-
1½
teaspoons
Primal Palate Meat & Potatoes Seasoning
-
1
teaspoon
chili powder
-
½
teaspoon
Diamond Crystal kosher salt
The salsa
-
1
cup
roasted tomato salsa
The tortillas
-
as needed
none
grain free tortillas or lettuce wraps
Instructions
- Arrange the chicken in a single layer in the pressure cooker.
- Sprinkle the seasoning on both sides of the chicken.
- Pour the salsa evenly over the chicken pieces.
- Lock the lid on the pressure cooker and set to cook for 7-9 minutes under high pressure for chicken breasts, or 10 minutes for thighs.
- Release the pressure manually when cooking is finished.
- Transfer the chicken to a bowl and shred it with two forks.
- Taste the cooking liquid and adjust seasoning if necessary.
- Pour the cooking liquid over the shredded chicken and toss to coat.
- Serve on grain-free tortillas or lettuce wraps with your favorite toppings.
Nutrition Facts (estimated)
Servings
6
Calories
186
Total fat
4g
Total carbohydrates
3g
Total protein
33g
Sodium
mg
Cholesterol
mg
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