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Salsa Chicken Tacos Recipe

Salsa Chicken Tacos

Alieen Clark
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Main Course, Snack
Cuisine Mexican
Servings 4 servings

Equipment

  • Instant Pot Multi Pressure Cooker

Ingredients
  

  • 2 cups chunky salsa
  • 1 cup chicken broth
  • 1 taco seasoning packet 1-ounce
  • 1 lb chicken breasts boneless skinless
  • 8 crunchy taco shells
  • 2 cups shredded romaine lettuce
  • 1 cup Mexican blend grated cheese

Instructions
 

  • In a medium bowl, combine chunky salsa, broth, and taco seasoning. Whisk to combine. Pour salsa mixture into Instant Pot®.
  • Add chicken breast to Instant Pot® and stir.
  • Close lid and set pressure release to Sealing.
  • Press Manual or Pressure Cook button and adjust time to 10 minutes.
  • When the timer beeps, allow pressure to release naturally for 10 minutes and then quick release remaining pressure. Unlock lid and remove it.
  • Use two forks to shred chicken.
  • Serve chicken in taco shells topped with shredded lettuce and cheese.

Notes

PER SERVING CALORIES: 447 | FAT: 19g | PROTEIN: 38g | SODIUM: 2,017mg FIBER: 6g | CARBOHYDRATES: 32g | SUGAR: 9g
Keyword Chicken, Instant Pot