Recipe Social
▶ Watch this video on TikTok ↗

Original video by @applesauceandadhd — all credit to the creator.

Jessica Secrest

Instant Pot Salsa Verde Chicken Tacos

Shredded chicken pressure-cooked in salsa verde with taco and ranch seasoning, brightened with fresh lime. Pile it into tortillas with crisp lettuce and diced tomato for a no-oven summer taco night.

⏱ 15 minMexican-Americaninstant potchickentacossalsa verdepressure cooker

Ingredients

  • 2chicken breasts
  • 1 cupsalsa verde · about a cup total, from a partial jar
  • 1 packettaco seasoning
  • 1/2 packetranch seasoning powder
  • 1lime, zested and juiced
  • 1/2 to 1 cupchicken broth
  • —lettuce, shredded
  • —tomato, diced
  • —tortillas

Steps

  1. 1

    PLACE two chicken breasts in the Instant Pot.

  2. 2

    ADD the salsa verde (about a cup total), a packet of taco seasoning, and about half a packet of ranch seasoning powder.

  3. 3

    ZEST and juice one lime into the pot.

  4. 4

    STIR everything around with tongs. The liquid will still be too thick to pressure cook safely, so add about a half cup to a cup of chicken broth to avoid a burn notice.

  5. 5

    LOCK the lid on and pressure cook for 15 minutes, then let the pressure release naturally.

  6. 6

    REMOVE the chicken to another vessel and spoon in some of the cooking liquid — enough to keep it flavorful without making it soupy.

  7. 7

    SHRED the chicken with two forks. If it won't shred, it didn't cook long enough.

  8. 8

    SHRED the lettuce and dice the tomato.

  9. 9

    BUILD tacos on tortillas with the shredded chicken, lettuce, and tomato. Is it even good? Of course it's good, you made it.

Creator's notes

Your Instant Pot and slow cooker are not a winter-exclusive appliance — this keeps the house cool when it's hot outside. Don't turn it on before adding broth or you'll get a burn notice. No hand mixer needed for shredding.

More from Jessica Secrest

All recipes →