Ingredients
Scale
- 2 lbs boneless skinless chicken breasts or thighs
- 1 cup of your favorite chunky salsa (mild, medium, or hot)
- 2 tablespoons taco seasoning (store-bought or homemade)
- 1/4 cup chicken broth or water
- 1 tablespoon lime juice
- Fresh cilantro for garnish
- Corn or flour tortillas
- Toppings: Shredded cheese, sour cream, avocado, and pickled jalapeños
Instructions
- Place the chicken breasts or thighs into the bottom of the Instant Pot inner pot. Sprinkle the taco seasoning evenly over the meat. Pour the chicken broth (or water) and the salsa over the top. Do not stir the ingredients; keeping the liquid at the bottom helps prevent the “burn” notice, while the salsa on top infuses the meat with flavor during the cooking process.
- Secure the lid on the Instant Pot and set the valve to the “Sealing” position. Select the “Manual” or “Pressure Cook” setting and set the timer for 10 minutes on High pressure. Once the cooking cycle finishes, allow the pressure to release naturally for 5 minutes. After 5 minutes, carefully move the valve to the “Venting” position to release any remaining steam before opening the lid.
- Remove the chicken from the pot and place it in a large bowl. Use two forks to shred the meat into bite-sized pieces. Add a few spoonfuls of the cooking liquid from the pot back into the bowl to keep the chicken extra juicy. Stir in the fresh lime juice. Serve the chicken immediately in warm tortillas with your favorite toppings like avocado, cheese, and a sprinkle of fresh cilantro.
- Cook Time: 20 minutes