Instant Pot Shredded Salsa Chicken Tacos
Juicy Mexican shredded chicken breasts cooked in salsa and spices ready to shred in 15 minutes.
instant-pot Timer
Set for 10 mins @ High Pressure (10-12 psi)
Ingredients
Base recipe calibrated for 6 adults.
Adds to your own Kroger cart — you'll sign in with Kroger the first time. Prices and availability depend on your store. Nothing is ordered until you check out at Kroger.
Get to the Point Execution
Pour 1/2 cup chicken broth and 1 cup chunky salsa into the Instant Pot insert.
Nestle 2 lbs chicken breasts into liquid; sprinkle taco seasoning, garlic powder, and cumin on top.
Seal lid, set to High Pressure for 10 minutes, followed by a 5-minute natural pressure release.
Shred chicken directly in cooking juices with two forks and toss with fresh lime juice.
Step-by-Step Guided Instructions
Pour 1/2 cup low-sodium chicken broth and 1 cup fire-roasted chunky salsa into the bottom of the Instant Pot inner pot to prevent burn warnings.
Always keep thin broth at the bottom beneath the chicken so the heating element senses adequate steam liquid.
Place 2 lbs boneless skinless chicken breasts in a single layer over the liquid. Scatter 2 tbsp taco seasoning, 1 tsp garlic powder, 1/2 tsp ground cumin, and 1 tsp kosher salt over the meat.
Do not stir thick salsa to the bottom; leaving spices and salsa over the chicken keeps the steam valve clean.
Lock the Instant Pot lid in place and turn the steam release knob to Sealing. Select Manual / Pressure Cook on High for 10 minutes. When done, allow a 5-minute natural release before venting remaining steam.
A 5-minute natural release prevents moisture from boiling out of the chicken grain abruptly.
Remove lid carefully. Use two forks or a hand mixer on low speed to shred the warm chicken directly inside the flavorful braising juices. Stir in 1 tbsp fresh lime juice and chopped fresh cilantro.
Shredding in the hot liquid lets the lean meat drink back 30% of the juices within 2 minutes.
If your chicken finishes slightly liquidy, switch to Sauté mode for 3 minutes after shredding to reduce the salsa into a thick clinging glaze.
Use mild mild salsa and serve in crunchy taco shells topped with mild shredded cheddar cheese and sour cream.
- Steamed white rice
- Roasted garlic broccoli
- Crispy french fries
Reheat shredded chicken in a covered skillet over medium-low heat with 2 tablespoons of water or chicken broth for 4-5 minutes.