Instant Pot Chicken Salsa Tacos

This is a great instant pot dump recipe for a quick weekday meal with minimal effort.  The meat can be used for tacos, salads, in bowls or as a filler for enchiladas.  

Instant Pot Chicken Taco Ingredients

Ingredients:

  • 2 pounds Chicken Breasts, skinless/boneless
  • Salt, to season meat
  • Pepper, to season meat
  • 1 -1/2 Tbsp Taco Seasoning
  • 1 tsp Oregano
  • 16 oz Salsa
Instant Pot Chicken Salsa Taco Cook
Instructions
  • Season chicken breasts on all sides with salt and pepper.
  • Measure 1/2 cup of salsa in the inner pot of the pressure cooker. Then add the chicken breasts to the pot, setting them on top of the salsa.
  • Sprinkle the oregano and taco seasoning over the chicken.
  • Pour the remaining salsa over the chicken, covering it. 
  • Close the lid on the Instant Pot and set the steam release knob to the sealing position.
  • Set to Pressure Cook/Manual and choose 10-12 minutes.
  • When the cooking cycle has ended, let the pot sit undisturbed for 10 minutes to naturally release the pressure. Then, after 10 minutes, manually release any remaining pressure by turning the steam release knob to Venting.
  • Remove the chicken to a large bowl and shred it, using two forks. Then add it back to the pot. 
  •  
Taco Adds

While the meat is cooking, assemble your favorite taco fillers.  Ours are as follows:

  • Lime crema (lime/sour cream)
  • cheddar cheese
  • spinach & arugula
  • tomatoes
  • cilantro
  • limes
  • avocado
Instant Pot Chicken Salsa Taco

Enjoy!