How To Make Instant Pot Salsa Chicken Tacos
Cooked in 25 minutes, these chicken tacos are packed with a spicy punch. Flavored with salsa, this quick dish has layers of veggies for a tastier bite.
Serves:
Ingredients
- 1½lbschicken breasts,boneless skinless
- 2tspancho chili powder
- 1tspcumin,ground
- ½tspcoriander,ground
- salt and black pepper,freshly ground
- 1clovegarlic,minced
- 1cupsalsa,jarred, fire roasted
- 2tbspcilantro,chopped
For Serving:
- 10pcstortilla shells,corn or flour, warmed
- monterey jack,or Mexican blend cheese, shredded
- romaine lettuce,shredded
- roma tomatoes,diced
- guacamole,or diced avocados
- sour cream,optional
- hot sauce,optional
Instructions
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Place chicken in Instant Pot.
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In a small bowl whisk together chili powder, cumin, coriander and ¼ teaspoon of salt and ¼ teaspoon of pepper.
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Sprinkle mixture evenly over both sides of chicken and sprinkle garlic over chicken, then pour salsa over chicken to cover.
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Close lid, turn vent to sealing, and set Instant pot to poultry or manual setting then set to 13 minutes.
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Once cycle is complete use quick release method according to manufactures instructions.
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Remove chicken and let cool several minutes on cutting board then shred into pieces and return to juices in the instant pot.
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Sprinkle in cilantro, and toss chicken to coat. Season with more salt to taste if desired.
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Lift chicken pieces with tongs and allow excess liquid to run off, then place in tortilla shells with listed toppings.
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Serve warm and enjoy.
Nutrition
- Calories: 361.71kcal
- Fat: 14.35g
- Saturated Fat: 3.90g
- Trans Fat: 0.14g
- Monounsaturated Fat: 5.67g
- Polyunsaturated Fat: 3.52g
- Carbohydrates: 26.41g
- Fiber: 4.66g
- Sugar: 2.57g
- Protein: 32.27g
- Cholesterol: 87.09mg
- Sodium: 556.89mg
- Calcium: 82.76mg
- Potassium: 581.72mg
- Iron: 2.39mg
- Vitamin A: 62.97µg
- Vitamin C: 1.36mg
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