Instant Pot Chicken Tacos
Fall-apart, tender Instant Pot Chicken Tacos in only 35 minutes, with all the depth of flavor as if slow-cooked all day.
Ingredients
- 2 Tbs extra virgin olive oil
- 8 oz sliced white mushrooms
- 1-1/2 to 2 lbs boneless skinless chicken thighs
- ½ cup julienne cut sun-dried tomatoes in oil drained
- ½ cup salsa verde plus additional for the tacos
- 1 1 oz packet Mild Taco Seasoning mix
- kosher salt to taste
- 8 flour tortillas
- shredded red cabbage
- sliced fresh jalapenos
- queso fresco cheese crumbled
- thinly sliced green onion white and green parts
Instructions
- Set the Instant Pot on "Saute, More" (ie. for the most heat). Once the unit is heated, add the olive oil and mushrooms and cook, stirring regularly, until mushrooms are browned. Hit "Cancel" to turn off the heat.
- In the following order, add the chicken, sun-dried tomatoes, salsa verde, and taco seasoning. Securely put the lid on the Instant Pot. Set the pot to "Poultry, More" (ie. for the longest time to get the meat to fully tenderize, this setting is 30 minutes once it comes up to pressure).
- Once the Instant Pot has run the cycle and sounds the Done alarm, switch the top lever to "Vent" and release the steam. Once this is complete, remove the lid. Use two forks to shred the meat. Taste for seasoning and add a little salt if desired.
- To assemble the tacos, layer in the following order: flour tortilla, shredded red cabbage, chicken taco meat, salsa verde, jalapeno, queso fresco, and green onion. Yields 4 servings, 2 tacos each.
Notes
If you don't have an Instant Pot, you can still make this recipe! See my tips above for how to do so.
Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.
Tried this recipe?Leave a comment below and let me know!