Instant Pot Shredded Salsa Chicken Tacos
- Anthology of Crumbs
- Sep 23
- 1 min read
1
Searing the Beef
Chicken stock can replace beer for a non alcoholic option.
Use thighs for richer flavor or breasts for a leaner option.
Leftovers keep 3 days refrigerated. Great for bowls salads quesadillas or enchiladas.
Notes
1
Set Instant Pot to sauté. Add olive oil.
2
Season chicken with salt & pepper. Sear in batches 3 minutes per side. Transfer to a plate.
3
Add onion. Cook 3 minutes until softened. Stir in garlic chipotle chili powder cumin smoked paprika & oregano. Cook 1 minute until fragrant.
4
Pour in salsa, beer & lime juice. Scrape the bottom to release browned bits. Return chicken to the pot & submerge in sauce.
5
Lock lid. Cook on high pressure 8 minutes for thighs or 13 minutes for breasts. Let pressure release naturally 5 minutes then quick release any remaining steam.
6
Shred chicken with two forks. Stir cilantro into the sauce then return chicken to coat well.
7
Serve hot in tortillas with pico de gallo avocado jalapeños sour cream & extra cilantro.
Instructions
2 lbs chicken thighs boneless skinless (or chicken breasts)
1 tsp kosher salt
½ tsp black pepper
1 Tbsp olive oil
1 small onion (diced)
3 garlic cloves (minced)
1 tsp chipotle chili powder
1 tsp ground cumin
1 tsp smoked paprika
1 tsp dried oregano
1 cup salsa restaurant style
½ cup Mexican beer (or chicken stock)
juice of 1 lime
¼ cup cilantro (chopped optional)
tortillas flour or corn (for serving)
pico de gallo (for serving)
avocado slices (for serving)
jalapeños sliced (for serving)
sour cream (optional for serving)
extra cilantro (optional for serving)
Instant Pot Shredded Salsa Chicken Tacos
Anthology of Crumbs
There is something about taco night that feels like an unspoken celebration. This shredded salsa chicken brings that joy to the table with ease. The chicken simmers away in the Instant Pot until it practically falls apart, soaking up the smoky spices, onions, garlic, and tangy salsa. A squeeze of lime brightens everything at the end, and the meat becomes perfect for tucking into warm tortillas. It is the kind of recipe that asks for little effort but offers endless versatility — whether piled into tacos, spooned over rice bowls, or layered into quesadillas the next day. Comforting, flavorful, and endlessly adaptable, it is a dish that earns its place on repeat in any kitchen.
Servings :
6
Calories:
Prep Time
15 min
Cooking Time
25 min
Rest Time
0
Total Time
40 min
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