Salsa Chicken Tacos


  • 2 cups chunky salsa
  • 1 cup chicken broth
  • 1 taco seasoning packet
  • 1 lb chicken breasts
  • 8 crunchy taco shells
  • 2 cups shredded romaine lettuce
  • 1 cup Mexican blend grated cheese
  • In a medium bowl, combine chunky salsa, broth, and taco seasoning. Whisk to combine. Pour salsa mixture into Instant Pot®.
  • Add chicken breast to Instant Pot® and stir.
  • Close lid and set pressure release to Sealing.
  • Press Manual or Pressure Cook button and adjust time to 10 minutes.
  • When the timer beeps, allow pressure to release naturally for 10 minutes and then quick release remaining pressure. Unlock lid and remove it.
  • Use two forks to shred chicken.
  • Serve chicken in taco shells topped with shredded lettuce and cheese.
Previous Next