Instant Pot Salsa Verde Chicken Tacos
Instant Pot Salsa Verde Chicken Tacos are a family favorite weeknight meal! The flavorful chicken is so quick and easy to make and can be topped with an endless possibility of toppings.
Servings: 8 Servings
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
For the Tacos:
- avocado
- cilantro
- corn tortillas white or yellow
- lime wedges
- queso fresco
- romaine lettuce
Instructions
- Place 2 pounds boneless skinless chicken breasts in the bottom of the pressure cooker. Sprinkle with ½ teaspoon cumin powder, ½ teaspoon garlic powder, ½ teaspoon onion powder, and 1 teaspoon salt, and then pour 1 (16-ounce) jar salsa verde on top.
- Cover the pressure cooker with the lid and set the valve to seal. Select manual mode and cook on HIGH pressure for 14 minutes followed by a 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 chicken in the pot with all the juices. Remove chicken from pot with a slotted spoon and place in a serving bowl.
- Assemble tacos with shredded chicken, romaine lettuce, cilantro, avocado, queso fresco, and a squeeze of fresh lime juice.
Nutrition
Calories: 211kcal | Carbohydrates: 5g | Protein: 25g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 427mg | Potassium: 669mg | Fiber: 3g | Sugar: 0.4g | Vitamin A: 110IU | Vitamin C: 6mg | Calcium: 14mg | Iron: 1mg
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