Instant Pot or Slow Cooker Salsa Chicken Tacos


These Instant Pot Salsa Chicken Tacos (or Slow Cooker Salsa Chicken Tacos) are one of the easiest dinners you can make, and yet they are still perfectly flavorful and everyone will love them!

For a long time I wondered what the hype of the Instant Pot was, then I got one and I totally understood! Perfectly tender shredded chicken in a fraction of the time that it normally takes in the oven or slow cooker!

Salsa Chicken Tacos

Salsa Chicken

It also has other features like cooking rice and whole grain, and has a saute feature that I love (so you can saute veggies or brown your beef first). A new go-to use for my Instant Pot are these Shredded Salsa Chicken Tacos! They are so flavorful and so unbelievably easy to prepare.


Just sprinkle the chicken with seasonings, add a little fresh garlic because you can’t go wrong with garlic, pour over a generous amount of salsa (bottled, homemade or the refrigerated kind at the grocery store) then set it and in about 15 minutes the chicken is fully cooked and ready to shred and add to taco shells and load up with all of your favorite toppings!

Instant Pot Salsa Chicken Tacos

And did I mention the chicken is perfectly tender, flavorful and even moist? Of course you can make this in a slow cooker as well if you don’t own an instant pot it obviously just won’t be as quick. If you’d like to purchase an Instant Pot, you can get them HERE on amazon.

The other thing I really love about this recipe is that my entire family loves these tacos! My kids can be picky but these tacos are 100% kid approved. And if you don’t get too crazy with the toppings (like cheese/sour cream) then they are healthy too – just stick with the corn tortillas over white flour ones.

Salsa Chicken Tacos

To cook corn tortillas I’m not a big fan of just warming and eating them dry so I just brush them with olive oil and cook them in a skillet until lightly golden on each side (or just pour about 1 tsp oil into the skillet per side).

Just don’t omit those toppings because they are what makes a taco a taco. As in bring on the guacamoleeee (or sliced avocados on a lazy day)!

Slow Cooker Salsa Chicken Tacos


Instant Pot or Slow Cooker Salsa Chicken Tacos

5 from 28 votes

These Salsa Chicken Tacos are one of the easiest dinners you can make and yet they are still perfectly flavorful and everyone will love them! Likely to become a new go-to weeknight dinner for you!

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 5


  • 1 1/2 lbs boneless skinless chicken breasts
  • 2 tsp ancho chili powder
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • Salt and freshly ground black pepper
  • 1 clove garlic minced
  • 1 cup fire roasted jarred salsa
  • 2 Tbsp chopped cilantro

For serving

  • 10 corn or flour tortilla shells warmed
  • Shredded monterey jack or Mexican blend cheese
  • Shredded romaine lettuce
  • Diced roma tomatoes
  • Guacamole or diced avocados
  • Sour cream and hot sauce optional


  1. Place chicken in Instant Pot. 

  2. In a small bowl whisk together chili powder, cumin, coriander and 1/4 tsp salt and 1/4 tsp pepper (some bottled salsas are super salty that's why I recommend only starting with 1/4 tsp then adding more later).
  3. Sprinkle mixture evenly over both sides of chicken and sprinkle garlic over chicken, then pour salsa over chicken to cover. 

  4. Close lid, turn vent to "sealing" and set Instant pot to "poultry" or "manual" setting then set to 13 minutes. If using a slow cooker cook 5 - 6 hours on low heat.

  5. Once cycle is complete use quick release method according to manufactures instructions.

  6. Remove chicken and let cool several minutes on cutting board then shred into pieces and return to juices in instant pot. 
  7. Sprinkle in cilantro, and toss chicken to coat. Season with more salt to taste if desired. 
  8. Lift chicken pieces with tongs and allow excess liquid to run off, then place in tortilla shells with listed toppings.
  9. Recipe source: Cooking Classy

Remember to subscribe to the Cooking Classy newsletter to receive new recipe notifications delivered to your inbox!

Follow Cooking Classy on Facebook | Instagram | Pinterest | Twitter for all of the latest updates, recipes and content.

This post contains an affiliate link.


  • Jodi Braun: Thank you for this recipe! I made it for dinner tonight, and it was very simple for an new Instant Pot Head like me. It was delicious!
    I think the only thing I might do differently is turn the sauce on “Saute” while I’m resting and shredding the chicken, to thicken it up just a bit. September 19, 2018 at 10:14pm Reply

  • Kim V: I didn’t have ancho chili powder so I looked at the ingredients on my Penzey’s Medium Hot Chili powder. They were ancho chili powder, cumin, coriander, and garlic, so I used 1 tablespoon and a 1/2 tsp of the powder to replace the chili powder, cumin and coriander. I still added the minced garlic because you can never have too much garlic!! It came out well and everyone liked it.

    I always forget how long it can take to shred meat, so be sure to take that into account if you are trying to time the dinner to other ingredients. September 12, 2018 at 9:49am Reply

  • Megan McCracken: These are amazing!I followed instructions for instant pot using Publix brand salsa with black beans and conform deli section. My husband who hates everything but meat and potatoes loved them. Super easy to make and such a keeper. Defiantly will be in the family meal rotation
    Thank You! August 20, 2018 at 6:06pm Reply

    • Jaclyn: Thanks so much for taking the time to leave a review! August 22, 2018 at 11:16am Reply

Add your comment:

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Copyright 2011-2018 Cooking Classy | Privacy Policy
Design by cre8d