Get ready to transform your weeknight dinner into a mouthwatering Mexican fiesta that will have your taste buds dancing! These Instant Pot Salsa Verde Chicken Tacos are not just a meal – they're a culinary adventure that combines tender, juicy chicken, zesty salsa verde, and the perfect blend of spices, all prepared in under 35 minutes. Whether you're a busy home cook or a taco enthusiast looking for a quick and delicious meal, this recipe is about to become your new go-to dinner sensation!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 2 lbs chicken breasts
- 1 cup salsa verde
- 1 cup chicken broth
- 1 tsp cumin
- 1 tsp garlic powder
- Salt and pepper to taste
- 12 corn tortillas
- Chopped cilantro for serving
- Lime wedges for serving
Instructions
- Begin by gathering all your ingredients: 2 lbs of chicken breasts, 1 cup of salsa verde, 1 cup of chicken broth, 1 tsp of cumin, 1 tsp of garlic powder, salt and pepper, 12 corn tortillas, chopped cilantro, and lime wedges for serving.
- Season the chicken breasts with salt, pepper, cumin, and garlic powder on both sides. This will enhance the flavor of the chicken as it cooks.
- Place the seasoned chicken breasts in the Instant Pot. Pour in the salsa verde and chicken broth, ensuring the chicken is well coated with the liquid.
- Secure the lid on the Instant Pot, making sure the steam release valve is set to the sealing position. Select the "Manual" or "Pressure Cook" setting and set the timer for 25 minutes.
- While the chicken is cooking, prepare your toppings. Chop fresh cilantro and cut lime wedges for serving.
- Once the cooking time is complete, allow the Instant Pot to naturally release pressure for about 10 minutes, then carefully switch the steam release valve to the venting position to release any remaining pressure.
- Open the lid and use tongs to remove the chicken breasts from the pot. Shred the chicken using two forks and return it to the pot, mixing it well with the salsa verde sauce.
- In a skillet over medium heat, warm the corn tortillas for about 30 seconds on each side until they are pliable and slightly toasted.
- To assemble the tacos, place a generous portion of the shredded salsa verde chicken onto each tortilla. Top with chopped cilantro and a squeeze of fresh lime juice.
- Serve the tacos immediately with additional lime wedges on the side for extra flavor. Enjoy your delicious Instant Pot Salsa Verde Chicken Tacos!
Tips
- Chicken Selection: Use fresh, high-quality chicken breasts for the best texture and flavor. Pat them dry before seasoning to ensure maximum spice absorption.
- Seasoning Secret: Don't be shy with the spices! Massage the cumin, garlic powder, salt, and pepper directly into the chicken to create a deep, rich flavor profile.
- Instant Pot Perfection: Ensure your Instant Pot seals properly and the valve is in the correct position to achieve optimal pressure cooking results.
- Shredding Technique: Let the chicken rest for a few minutes after cooking to make shredding easier. Two forks work best for creating those perfect, tender shreds.
- Tortilla Tips: Warm tortillas briefly in a skillet to enhance their flavor and make them more pliable. Avoid overcooking to prevent them from becoming crisp.
- Fresh Toppings Matter: Use fresh cilantro and lime wedges – they're not just garnishes, but key flavor enhancers that brighten the entire dish.
- Make-Ahead Magic: This recipe is perfect for meal prep! The chicken can be stored in the refrigerator for up to 3-4 days, making it an excellent option for quick meals throughout the week.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 20g
Protein: 35g
Fat: 8g
Saturated Fat: 2g
Cholesterol: 110mg
