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Cherry Chocolate Poke Cake
Salsa Chicken Tacos
| By : |
Switch up taco night with these crowd-pleasing Salsa Chicken Tacos. The combination of chunky salsa and taco seasoning packs loads of flavor into the tender chicken. These chicken tacos can be made with fresh or frozen chicken breasts. Simply add 10 minutes of pressure cook time if using frozen chicken breasts.
| Prep Time | 5 minutes |
| Cook Time | 10 minutes |
| Servings |
4 servings
|
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
Ingredients
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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.
Recipe Notes
PER SERVING CALORIES: 447 | FAT: 19g | PROTEIN: 38g | SODIUM: 2,017mg FIBER: 6g | CARBOHYDRATES: 32g | SUGAR: 9g
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Aileen Clark is a recipe developer and food blogger at AileenCooks.com. Aileen’s mission is to connect with other moms in a way that helps make their lives easier and more fun. She loves creating new recipes for the Instant Pot® and runs an Instant Pot® group on Facebook focused on troubleshooting recipes and helping new users find success with cooking in the Instant Pot®. She has been featured on Huffington Post, Today Parents, and Money Saving Mom and her recipes have been shared on Food Gawker, ParadeCommunity Table, Country Living, and Happy Hooligans. She was recognized as one of the top parenting bloggers in Sacramento and has partnered with many major brands, including: NABISCO, Better Than Bouillon, Red Baron, Ling Ling, Huggies, Fisher-Price, StarKist, and Macy’s. Aileen lives in Northern California with her husband and three children.
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We enjoyed these chicken tacos. However, next time I make it I will not add the chicken broth. It was way too soupy. Had to drain each spoonful. Then most of the flavor was left in the pot in the sauce!
Better luck next time.
Forgot to give this a star rating. I give it 4 stars instead of 5 only because of not needing the broth! It was way too soupy.
This is the first thing i tried withour new instapot. The chicken was super tender with excellant taste. Nice way to start offwoth our new cooker.
Awesome chicken tacos
I should have read the reviews first. I have the chicken cooking now but probably should have left out broth. That could be added later if needed. Live and learn. Hope it is good anyway.
Terrible! It kept burning to the bottom.
Great tasting
Great tasting recipe however we had the same problem as other reviewers with it burning on the bottom. Final I was tired of this instant pot malfunctioning that we took the recipe out of the instant pot and cooked it on the stove top. It literally took me the same amount of time that the recipe said the INSTANT pot would have made it in. Thumbs down instant pot.
This was the first thing I made in my instant pot and it came out amazing! I included the broth despite other reviews because I didn’t want to risk it possibly burning to the bottom. It was really soupy but I made rice with the extra liquid, which was also very delicious.
Made these for dinner and they turned out great, wouldn’t change a thing.
Super yummy. Even my daughter who doesnt normally like chicken loved them. I suggest leaving out the broth and using a chunkier salsa sp its less liquidy but other thsn that ive already made it 2 times. It eas requested the same week i made it the first time. Theyre good in soft tortillas too. Friends are even asking for the recipe lol!
Burnt to bottom.
ton of liquid left over (used frozen chicken) the pressure cooking liquified most of the veggies from the salsa. I strained most of the liquid and reduced the rest like you do when you make tacos. next time I will skip the broth and use the taco seasoning after the pressure cook. delicious but more work than indicated in recipe
Made this and it was great. I read the other reviews snd wanted to note..dont leave out the broth! Thats what brings the intant pot up to pressure. Without the broth, it will burn. I made some rice with it and put the sauce over top. Delicious!
I used half the chicken stock and after cooking there was still lots of liquid. I put the instant pot on sauté mode and cooked all the extra liquid out. It took an extra 10 minutes and required almost constant stirring but it worked great. But beware, it also spat small drips all over the counter.
My first instant pot meal. My entire family loved it! So quick, easy and versatile…make tacos/burritos, taco salad, eat it plain. Will definitely make it again!
Easy & delicious. After shredding the chicken & returning it to the IP with the sauce, I turned on saute & stirred in one Tbsp cornstarch mixed with one Tbsp cold water to thicken the sauce.
This was so good and easy to make
I doubled the recipe using 2 lbs of chicken but only put 1 cup of the salsa in. I removed chicken when done cooking and shredded it in a separate bowl, then added enough of the taco mix liquid to my liking. This way it didn’t come out too soupy. I then put the shredded chicken on tortilla chips with cheese, jalapenos, and other taco toppings. Came out delish!
These turned out really great. The family loved them! We will definitely make them again.
I followed some of the advice and used only 1 cup of salsa and 1/2 cup of broth so it wouldn’t burn. After shredding the chicken, I mixed 1Tbsp. of cornstarch and 1 Tbsp. of water and then stirred it into the pot while on sauté mode to thicken it up. I wouldn’t change a thing for next time.