Tired of boring weeknight dinners? Say hello to your new secret weapon: Instant Pot Taco Chicken! This recipe is an absolute game-changer. With just four simple ingredients and about 35 minutes, you get incredibly tender, juicy, and flavorful shredded chicken that’s perfect for just about anything. Tacos, burrito bowls, salads, nachos – you name it. It’s the ultimate ‘set it and forget it’ meal prep solution that the whole family will love.
Ingredients
• 1 ounce / 28g Taco Seasoning
• 1 ½ pounds / 680g Boneless, Skinless Chicken Breasts
• ½ cup / 125g Red Salsa
• ½ cup / 125g mild Salsa Verde
Instructions
1. Directions
2. Combine & Mix: Place the chicken breasts in the bottom of your Instant Pot. Pour the red salsa, salsa verde, and taco seasoning over the top.
3. Pressure Cook: Secure the lid and set the steam release valve to ‘Sealing’. Cook on HIGH pressure for 25 minutes.
4. Quick Release: Once the cooking cycle is complete, carefully perform a quick pressure release by moving the valve to ‘Venting’.
5. Shred the Chicken: After the pin drops, open the lid. Use two forks to easily shred the tender chicken directly in the pot with all the flavorful juices.
6. Stir & Serve: Give everything a final stir to ensure the shredded chicken is fully coated in the delicious salsa sauce. Serve immediately and enjoy!
Nutritional Information
• Per Serving
• Calories: 240
• Total Fats: 9g
• Net Carbs: 5g
• Protein: 33g
• Fiber: 0g
Pro Tips
• For an even faster shred, use a hand mixer on low speed directly in the Instant Pot. The chicken will shred in seconds!
• Control the heat by choosing your salsas wisely. For a spicier kick, use a hot red salsa or add a few slices of fresh jalapeño before cooking.
• This chicken freezes beautifully! Let it cool completely, then store it in freezer-safe bags or containers for up to 3 months for quick future meals.
FAQ
Q: Can I use frozen chicken for this recipe
A: Yes, you can use frozen chicken breasts. For best results, increase the pressure cooking time to 30-35 minutes to ensure the chicken is fully cooked and tender enough to shred.
Q: How do I make this Instant Pot taco chicken spicier
A: To add more heat, simply use a hot red salsa instead of mild. You can also add a few slices of fresh jalapeño to the Instant Pot before cooking for an extra spicy kick.
Q: Is the salsa enough liquid for the Instant Pot
A: Yes, the combined ½ cup of red salsa and ½ cup of salsa verde provide plenty of liquid for the Instant Pot to build pressure correctly. There is no need to add extra water or broth.
Q: How should I store leftover taco chicken
A: You can store leftovers in an airtight container in the refrigerator for 3-4 days. For longer storage, this chicken freezes beautifully for up to 3 months. Let it cool completely before placing it in freezer-safe bags or containers.
