Salsa Chicken Tacos

By: Aileen Clark

Salsa Chicken Tacos
cuisine icon Cuisine
Modern
cuisine icon Course
Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Notes
["PER SERVING CALORIES: 447 | FAT: 19g | PROTEIN: 38g | SODIUM: 2,017mg FIBER: 6g | CARBOHYDRATES: 32g | SUGAR: 9g"]
cuisine icon Keywords
15-30 min, 4 servings, chicken breasts, chicken broth, chunky salsa, contributed, cook 10 min, crunchy taco shells, easy, instant pot chicken recipe, instant pot recipe, instant pot taco recipes, main course, mexican blend grated cheese, modern, prep 5 min, pressure cook, pressure cooker recipes, shredded romaine lettuce, taco recipes, taco seasoning packet, tacos

prep icon Prep Time
5 min
cook icon Cook Time
10 min

serving icon Servings
4 servings
Ingredients
  • 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
Instructions
  • 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.
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