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!
Ready in: 35minutes
1 1/2lbs boneless skinless chicken breasts
2tspancho chili powder
1 tspground cumin
1/2 tspground coriander
Salt and freshly ground black pepper
1cupfire roasted jarred salsa
2 Tbsp chopped cilantro
10 corn or flour tortilla shellswarmed
Shredded monterey jack or Mexican blend cheese
Shredded romaine lettuce
Diced roma tomatoes
Guacamole or diced avocados
Sour cream and hot sauceoptional
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 and sprinkle garlic over chicken, then pour salsa over chicken to cover.
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.
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.
Although you can technically add frozen chicken to the Instant Pot, you'll want to thaw the chicken for this recipe before cooking it in either your Instant Pot or slow cooker.
Recipe source: Cooking Classy
Nutrition includes corn tortillas. Toppings aren't included.