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Chicken Taco with herbs and avocado being held above a plate
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Salsa Chicken Tacos

Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Servings: 4

Ingredients

  • 2-3 lbs boneless,skinless chicken thighs (can use breasts)
  • ¾ c salsa of choice (I used Trader Joes)
  • salt to tast
  • 6-8 tortillas of choice (I used Siete Foods)
  • ½ chopped onion
  • ¼ c roughly chopped cilantro
  • ¼ c sour cream or greek yogurt of choice (I used cashew sour cream)
  • 1 ripe avocado

Instructions

  • Add chicken to InstantPot.
  • Add salsa to InstantPot. Sprinkle with salt. Two large pinches usually does the trick for me but this varies with your choice of salsa.
  • Lock lid and program the instant pot to cook under high pressure for 20 minutes (additional detail on this step within blog post).
  • Once the chicken is done cooking, manually release the pressure from the instant pot and move the chicken to a clean bowl with a slotted spoon.
  • Shred the chicken with two forks. Add as much of the salsa cooking liquid from the pot as desired. I typically add ALL of it, but I like things nice'n juicy!
  • Slice avocado, dice onion into a small dice, and roughly chop cilantro. 
  • Top your tortillas with chicken, avocado, cilantro, onion, and sour cream. Chow down!

Notes

See blog post above for detailed instructions on using the InstantPot!