Description
Only 3 ingredients, chicken, salsa and garlic make these Instant Pot Chicken Tacos a dinner no-brainer! Your family will love using this Mexican shredded chicken in tacos, in burrito bowls or in a quesadilla. One pot meal done and on the table in just 20 minutes!
Ingredients
- 1 lb chicken breast
- 1.5 cups fresh salsa
- 2 cloves garlic (minced or mashed into paste)
- 1 tsp salt
Instructions
- Prepare: Trim chicken of excess fat. Place into Instant Pot.
- Season: Add garlic, salt and salsa to pressure cooker pot.
- Cook: Carefully seal Instant Pot and follow all safety directions. Turn pressure release valve to sealing. Cook on Poultry Setting for 7 minutes.
- Finish: Once completed, let the pressure release naturally for 5 minutes. Then release pressure by turning the from sealing. Let the chicken sit for 5 minutes before shredding.
Notes
For frozen meat, cook for 11 minutes using the poultry setting. Store leftovers in an airtight container in the refrigerator for up to 4 days. Cooked, shredded meat can be frozen in freezer safe containers for up to 3 months.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Pressure Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 141 kcal
- Sugar: 0.7 g
- Sodium: 775 mg
- Fat: 3 g
- Saturated Fat: 0.8 g
- Unsaturated Fat: 2.2 g
- Trans Fat: 0 g
- Carbohydrates: 1.2 g
- Fiber: 0.5 g
- Protein: 25.6 g
- Cholesterol: 70 mg