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 and beef in a fraction of the time that it normally takes in the oven or slow cooker! 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! 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. 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)!
Instant Pot or Slow Cooker Salsa Chicken Tacos
- 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
- 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
Place chicken in Instant Pot. 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). Sprinkle mixture evenly over both sides of chicken. Sprinkle garlic over chicken then pour salsa over chicken to cover. Close lid, turn vent to "sealing" and set Instant pot to "Poultry" then set to 13 minutes. If using a slow cooker cook 5 - 6 hours on low heat.
Once cycle is complete use quick release method according to manufactures instructions. Remove chicken and let cool several minutes on cutting board then shred into pieces and return to juices in instant pot. Sprinkle in cilantro, and toss chicken to coat. Season with more salt to taste if desired. Lift chicken pieces with tongs and allow excess liquid to run off, then place in tortilla shells with listed toppings.
Recipe source: Cooking Classy