These Instant Pot Salsa Verde Chicken Tacos are full of flavor and made with only four simple ingredients. And the fact that they cook up in your pressure cooker in 8 minutes means dinner can be on the table in no time at all.
You can ask any one of my kids and they will tell you that we eat tacos for dinner at least twice a week. Why? Because they are amazing! Also. I feel like they are a pretty darn nutritious meal because of all the fresh ingredients you can add as toppings…hello veggies! And lastly, they are quick and easy to make, especially in an Instant Pot. And you can find this yummy recipe along with many other family favorites in my Instant Pot recipes archives too!
If you are a fan of tacos for dinner any night and not just Tuesdays, you are going to want to add this easy taco recipe to your dinner rotation, stat! The tomatillo salsa, aka salsa verde, makes the chicken super flavorful and there is no need for any taco seasoning! (but if you are a fan of the traditional american taco seasoning-type tacos, you should try my Instant Pot Shredded Beef Tacos recipe which is also pretty delish!) These tacos are light and fresh and you will also want to eat these with corn tortillas…it’s the best way to get the full Salsa Verde Chicken Taco experience, in my opinion! (affiliate links present)
Some of our favorite toppings for these tacos are:
- sliced jalapeños
- sliced radishes (trust me, soooo good!)
- cotija cheese
- shredded cabbage
To make these Instant Pot Shredded Beef Tacos you will need an Instant Pot, we have this one which I love: Instant Pot. Any type of pressure cooker would work as well, just make sure to follow the manufacturer’s directions!
Instant Pot Salsa Verde Chicken Tacos
- 2 lbs boneless, skinless chicken breasts
- 1 16 oz jar[url href=”https://amzn.to/2IdsRPs”]salsa verde[/url]
- 1 cup chicken stock
- 1 onion, sliced
- Place all ingredients into your[url href=”https://amzn.to/2HPIfhI”]Instant Pot[/url], lock the lid, and close the steam valve.
- Press MANUAL and adjust the time to 8 minutes for fresh chicken breasts or 15 minutes for frozen.
- When IP is done cooking, do a quick release of the steam by carefully opening the steam valve.
- Shred the chicken and then mix well in the salsa verde sauce.
- Serve with corn tortillas, sliced jalapeños, sliced radishes, and crumbled [url href=”https://amzn.to/2KzzTwj”]cotija cheese[/url].
- Enjoy!
Yum! I could eat this shredded chicken right outta the bowl!
Did you know they made mini street taco corn tortillas now? I saw those at the store the other day and was so excited! Now every time we have tacos we can feel like we are eating them straight from a taco truck!!! And since they are mini it means we can eat more of them, right? YAY!
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Thanks for stopping by today!
Love,
Maggie
