Instant Pot Shredded Salsa Chicken Tacos

This is a quick and easy week night meal made in under 30 minutes! Cooking your chicken breasts in the instant pot will make them super juicy and easy to shred. Make this a low-carb meal by using low-carb tortillas. Either way this dish is sure to exceed your family's expectations!

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Prep Time: 10

Cook Time: 17

Total Time: 27

Servings: people

Calories: 275kcal

Equipment

Instant Pot

Ingredients

3-4 boneless, skinless chicken breasts
4 medium tomatoes chopped and diced
1/2 medium onion chopped and diced
5 garlic cloves minced
1/2 green bell pepper
2 jalapenos seeded and diced
1 chicken bouillon cube
1 tbsp tomato paste
1 1/2 cups water
2 tbsp lime juice preferably from a freshly squeezed lime
2 tbsp olive oil
2 tsp salt or to taste
1 tsp ground black pepper
1/2 tsp cayenne pepper
1/2 tsp cumin powder
1/2 tsp chili powder
1/2 tsp paprika powder
1/2 tsp oregano
1 tsp granulated garlic
1/2 tsp crushed red pepper flakes
shredded monterey jack cheese for topping
shredded sharp cheddar cheese for topping
diced avocados for topping
cilantro for topping
4-6 tortillas

Instructions

First start by prepping your vegetables. Cut and dice your onion, tomatoes, green pepper and jalapenos. Remove the seeds from the jalapenos unless you want a super spicy dish. Chop and mince your garlic cloves. Dump the chopped vegetables into your instant pot.
Go ahead and season your chicken breasts generously. Pat them dry with a paper towel and add olive oil, lime juice from a freshly squeezed lime, salt, ground black pepper, paprika powder, cumin, oregano, granulated garlic, cayenne pepper, and chili powder. Go ahead and place them in your instant pot. You may use the trivet if you would like, however I did not since there was enough liquid in this dish.
Next, add your chicken bouillon cube, tomato paste and water to the pot. Stir to combine your ingredients.
Set your Instant Pot at 8-12 minutes high pressure depending on how large your chicken breasts are. Mine were fairly large so I cooked them for 12 minutes.
Immediately transfer your chicken to a plate once it has finished cooking. Shred the chicken breasts using 2 forks or you may use a hand mixer to speed up this process.
Place the shredded chicken breasts back into your Instant Pot and set the function to saute, stirring occasionally for 5-7 minutes. This will allow your sauce to reduce and thicken up.
Now begin chopping your condiments of choice for serving. I used diced avocado and cilantro. You may also make a homemade pico de gallo as well.
Warm up your tortillas in a pan for approximately 2-3 minutes on each side. This step is optional but will make for a sturdier and tastier tortilla.
Check your sauce for flavor and add more salt or seasoning to your liking.
Finally, assemble and serve your shredded salsa chicken on a warm tortilla, add diced avocados, cilantro, sour cream and cheese or any other toppings you prefer.

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