Delicious and flavorful Instant Pot salsa verde chicken tacos served with tomatoes, cilantro, mozzarella cheese, and lime.
This is a quick and easy dump and start recipe that works perfectly with frozen chicken breasts!
Dump and Start Recipe
One of my favorite things about my Instant Pot is that many recipes can be made by just dumping all the ingredients into the pot and start the timer. There’s no babysitting the stove or stirring to do.
It’s great to be able to walk away from preparing a meal and tend to other tasks that need to be done.
This recipe is so incredibly easy because everything gets put into the pot and it doesn’t take any work afterward except to shred the chicken breasts. It’s that easy!
RELATED: Instant Pot Beef Barbacoa Tacos
Start From Frozen
You can make these Salsa Verde Tacos in the Instant Pot using frozen chicken breasts! This is perfect when you need a quick dinner but have forgotten to thaw out the chicken.
Simply add the frozen chicken breasts to the liner, add the other ingredients and then increase the pressure cook time by just 5 minutes.
RELATED: Easy Instant Pot Chiptole Chicken Chili
Salsa Verde Tacos
These salsa verde chicken tacos are packed full of flavor that is pleasing to the palate with zesty and tangy flavors.
I serve these tacos on street taco tortillas. Street taco tortillas are a miniature version of taco tortillas so you’re able to stuff them with the delicious shredded chicken and toppings without using a huge tortilla.
Perfect for those trying to cut carbs!
Shredding chicken can’t get any easier when using a hand mixer to turn the chicken breasts into shredded meat.
It is a super quick way to get the job done but you can always use two forks to shred the chicken. I like to use the hand mixer but just adding it right into the pot and turning it on low. It takes seconds to break it all apart!
Ingredients in Instant Pot Salsa Verde Chicken Tacos
Just a few ingredients come together to make this very easy recipe for the Instant Pot. To see the ingredient amounts and directions check out the recipe card at the bottom of the post!
- Chicken Breats – can be fresh or frozen
- Lime juice
- Street taco tortillas – or tortillas of choice
- Seasonings and spices – garlic powder, oregano, cumin, salt, and pepper
- Jar of salsa verde
- Toppings – mozzarella cheese, cilantro, lime, and Roma tomatoes
Toppings for Salsa Verde Chicken Tacos
I serve my salsa verde chicken tacos with freshly diced Roma tomatoes, chopped cilantro, a slice of lime, and mozzarella cheeses.
Other toppings that would be great with these tacos are diced avocados and fresh pico de gallo!
Instant Pot Salsa Verde Chicken Tacos
Delicious and flavorful salsa verde tacos made in the Instant Pot and served with tomatoes, cilantro, mozzarella cheese, and lime.
- 1 lb chicken breasts, skinless, boneless
- 1/2 tsp garlic, powder
- 1/4 tsp oregano
- 1/4 tsp cumin
- 1/8 tsp salt
- 1/4 tsp pepper
- 16 oz salsa verde
- 1 tbsp lime juice
- 10 street tacos tortillas
- mozzarella cheese, shredded
- cilantro, chopped
- roma tomato, diced
- Add chicken in a single layer in the Instant Pot.
- Sprinkle garlic, oregano, cumin, salt, and pepper on the chicken breasts.
- Pour in the salsa verde as well as the lime juice around the chicken breasts.
- Close the lid and vent, set to MANUAL for 15 minutes.
- Allow a Natural Release for 10 minutes.
- Remove lid and shred chicken with forks or hand mixer.
If using frozen chicken, increase time by 5 minutes.
Serving Size:1 grams
Amount Per Serving: Unsaturated Fat: 0g
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Salsa Verde Variations
Salsa Verde Chicken isn’t just for tacos! You can make casseroles, enchiladas, make it into a soup, or serve it over rice. Salsa Verde is very versatile!
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Instant Pot White Chicken Chili
Instant Pot Orange Chicken (Panda Express Copycat)
Wednesday 13th of July 2022
I made this recipe for my boyfriend and I and we both loved it! I have one question, my Insta Pot was saying “food burn” periodically throughout, and I am not sure why. Is it supposed to be set to seal or venting? I had it on seal, but I see that you said to set it to vent. Could that be my problem?
Thursday 14th of July 2022
I'm happy to hear you guys loved the recipe, Erin!
It could be because the salsa verde you are using is on the thicker side?
I would suggest adding about 1/4 cup of water the next time you make it - that should eliminate the "burn" notice on your Instant Pot.
And yes, it should be set to a sealed position for the pressure cooker to function. Allowing it to vent will help the pot depressurize and then only can the lid be opened. I hope that helps!