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Easy Chicken Tacos With Salsa Verde Instant Pot

Easy Instant Pot Chicken Tacos (5-Ingredients)

  • Author: Instant Pot Eats
  • Prep Time: 10 minutes
  • Cook Time: 22 minutes
  • Total Time: 30 minutes
  • Yield: 10-12 tacos 1x
  • Category: Main
  • Method: Instant Pot
  • Cuisine: Tex Mex

Description

Learn how to make quick and easy Instant Pot chicken tacos with avocado and salsa verde. This 5-ingredient recipe is perfect for speedy dinners, when on the budget, while travelling with your Instant Pot or making a last-minute meal for friends.


Ingredients

Scale

23 medium chicken breasts, cut into 1– to 2-inch pieces
23 tablespoons favourite taco spice mix
1/2 tsp salt
1 cup water

A jar of salsa verde
1 avocado
1012 tortillas
Optional: fresh cilantro and lime


Instructions

The recipe works with either 2 or 3 chicken breasts using the same amount of water. Adjust the taco spice amount based on the chicken, 1 tablespoon per chicken breast. 

  1. Prep. Cut chicken into 1 to 2-inch pieces. Mix the chicken in the taco spice mix.
  2. Add ingredients. Add the seasoned chicken, a cup of water and half a teaspoon of salt to the Instant Pot and stir through.
  3. Set & cook. Secure and lock the lid; make sure the pressure handle is pointing to Sealing. Select Manual/Pressure Cook and adjust the timer to 10 minutes on HIGH pressure. After a few seconds, the ON sign will come on, indicating the pressure is building (you might also hear 3 beeps on some models); pressurizing will take about 7 minutes, and then the 5-minute timer will begin.
  4. Once the timer is done, allow the pressure to release naturally for 5 minutes and after, manually let off the remaining steam (quick release).
  5. Prepare other ingredients. In a hot frying pan or the oven, toast tortillas until slightly puffed up and golden brown. Stor warm tortillas under a towel. Slice avocado and prepare the salsa verde for the table.
  6. Finish the chicken. Open the lid. Remove the chicken pieces to a bowl and shred them into strips using a knife and fork; you can also dice the meat. Scoop a couple of tablespoons of the cooking broth over the shredded chicken.
  7. Build your tacos!

Notes

Pressurizing time: 7 minutes | Cooking under pressure: 10 minutes (on HIGH) | Release: 5 minutes NPR + Quick Release  Total cooking time: 22 minutes

CHICKEN: you can also use 4 x skinless chicken thighs in this recipe.

ADDITIONAL TOPPINGS: fresh cilantro, grated cheese if you like, diced pineapple works well here as well. 

Keywords: Instant Pot, Pressure Cooker, Chicken, Tacos, Salsa Verde, Dinner, Easy, Quick

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