I made Shredded Chicken Tacos in the Instant Pot and they’re stupidly tender, saucy, and exactly the kind of lazy-delicious dinner that ruins takeout.
I am obsessed with this Instant Pot salsa chicken because it’s messy, loud, and actually tastes like real life. I love how bright salsa and tender boneless skinless chicken breasts just collapse into shreddable bliss.
I adore that it turns taco night into something you can dump on tortillas and walk away from without any drama. But the best part is the contrast, juicy tangy meat with crunchy toppings.
This is my go-to when I want Chicken Tacos Easy that don’t taste like takeout. Shredded Chicken Tacos that make people ask for the recipe.
I crave it daily.
Ingredients
- Chicken: the meaty star, juicy protein that soaks up all the salsa goodness.
- Salsa: tangy tomato kick, spicy or mild depending on your mood.
- Chicken broth: keeps things moist and helps shred chicken easily.
- Olive oil: browns fresh chicken a bit, adds a little richness.
- Taco seasoning: quick flavor punch, saves time and tastes like tacos.
- Chili powder and cumin: smoky, warm notes if you skip pre-mixed seasoning.
- Garlic powder: easy garlic hit, no chopping needed.
- Onion powder: mild onion flavor without the tears.
- Smoked paprika: subtle smokiness and color, really nice touch.
- Kosher salt: pulls all the flavors together, adjust if needed.
- Black pepper: small kick and background heat.
- Lime juice: bright citrus zip that cuts the richness.
- Yellow onion: gives depth and a little sweetness when cooked.
- Garlic cloves: fresh bite and aroma, more punch than powder.
- Cilantro: fresh herbal brightness, optional but nice on top.
- Tortillas: the handheld vehicle, corn or flour works just fine.
- Cheese: melty, creamy topping that makes tacos comforting.
- Sour cream, avocado, lime wedges: cool, creamy, and tangy finishers.
Ingredient Quantities
- 2 pounds boneless skinless chicken breasts or thighs (fresh or frozen, your call)
- 1 1/2 cups salsa (mild or hot, whatever you like)
- 1/2 cup low sodium chicken broth or water
- 1 tablespoon olive oil (optional if using fresh chicken)
- 1 tablespoon taco seasoning or 1 teaspoon chili powder plus 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon kosher salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1 tablespoon fresh lime juice (about 1 lime)
- 1 small yellow onion, roughly chopped (optional)
- 2 cloves garlic, minced (optional)
- 1/4 cup chopped fresh cilantro (optional, for serving)
- 8 to 10 small corn or flour tortillas for serving
- Shredded cheddar or Mexican blend cheese, for topping (optional)
- Sour cream, sliced avocado or guacamole, and lime wedges for serving (all optional)
How to Make this
1. Pat the chicken dry if fresh, rub with olive oil (optional), taco seasoning, garlic powder, onion powder, smoked paprika, salt and pepper; place the chicken in the Instant Pot in a single layer.
2. Pour 1 1/2 cups salsa and 1/2 cup low sodium chicken broth or water over the chicken, scatter the chopped onion and minced garlic on top if using.
3. Close the lid, set the valve to sealing and cook on high pressure: 10 minutes for fresh chicken, 12 minutes for frozen chicken.
4. Let the Instant Pot naturally release pressure for 10 minutes, then carefully quick release any remaining pressure and open the lid.
5. Transfer the chicken to a cutting board or bowl and shred with two forks or chop with tongs; skim any excess fat from the cooking liquid if needed.
6. Return the shredded chicken to the pot, stir in 1 tablespoon fresh lime juice and about 1/4 cup chopped cilantro (optional), then use the Saute function for 2 to 3 minutes to warm through and let the sauce thicken slightly; taste and adjust salt or spice.
7. If the sauce is too thin, simmer a few minutes uncovered on Saute, stirring so it doesnt burn, until it reaches the consistency you like.
8. Warm 8 to 10 small corn or flour tortillas in a skillet, oven or microwave, then fill with the salsa chicken and top with shredded cheddar or Mexican blend cheese if using.
9. Serve with sour cream, sliced avocado or guacamole, extra cilantro and lime wedges on the side.
10. Leftovers keep well in the fridge for 3 to 4 days or freeze in portions; to revive frozen chicken, thaw in the fridge overnight and reheat gently on the stove with a splash of broth so it stays juicy.
Equipment Needed
1. Instant Pot or other electric pressure cooker
2. Cutting board
3. Chef’s knife
4. Tongs (or two forks for shredding)
5. Measuring cups and spoons
6. Wooden spoon or heatproof spatula
7. Small bowl or ramekin (for seasoning mix)
8. Skillet or griddle (to warm tortillas)
FAQ
Instant Pot Salsa Chicken For The BEST Chicken Tacos Recipe Substitutions and Variations
- Chicken
- Ground turkey or ground chicken, cooked and drained — cooks faster and soaks up the salsa
- Boneless skinless pork shoulder or tenderloin, cut into pieces — similar cooking time if frozen
- Firm tofu, pressed and cubed — great for a vegetarian swap, add near the end to keep texture
- Jackfruit (canned, drained and shredded) — for a pulled “chicken” taco vibe
- Salsa
- Canned diced tomatoes with green chiles (like Rotel) — add extra seasoning to taste
- Tomato sauce + a splash of hot sauce or chopped jalapeno — smoother, more tomato-forward
- Pico de gallo — use less broth since it’s chunkier and wetter
- Enchilada sauce for a richer, deeper flavor
- Taco seasoning
- Chili powder + cumin + smoked paprika + a pinch of oregano and salt — mix to taste
- Fajita seasoning — slightly different, but still tasty with the salsa
- Adobo seasoning or a pinch of chipotle powder — for smokier heat
- Simply salt, pepper and garlic powder if you want it mild and simple
- Tortillas
- Small flour tortillas — softer and fold easier if you like that
- Large lettuce leaves or cabbage leaves — low carb and crunchy
- Mini pita pockets — fun change, holds the juices well
- Hard taco shells — if you prefer crunch, warm them before filling
Pro Tips
1) Brown first if you can — quickly sear the chicken in the Instant Pot on Saute before adding salsa. It adds a lot of flavor and helps the sauce taste less one-note. If you’re short on time skip it, but you will notice the difference.
2) If using frozen chicken, add 2 extra minutes and give it a longer natural release, otherwise the center can be stringy. Also crack the frozen pieces apart a little when you can so the seasoning gets in.
3) To thicken the sauce without losing flavor, remove the shredded chicken, switch to Saute and boil the sauce down a few minutes, stirring so it doesnt stick, then return the chicken. You can also mash a few spoonfuls of the sauce against the pot sides to help it cling to the meat.
4) Taste and fix at the end — salsa salt levels vary wildly so wait until after shredding to adjust salt, heat and lime. A splash more lime brightens everything, while a pinch of sugar tames overly acidic salsa.
Instant Pot Salsa Chicken For The BEST Chicken Tacos Recipe
I made Shredded Chicken Tacos in the Instant Pot and they’re stupidly tender, saucy, and exactly the kind of lazy-delicious dinner that ruins takeout.
6
servings
400
kcal
Equipment: 1. Instant Pot or other electric pressure cooker
2. Cutting board
3. Chef’s knife
4. Tongs (or two forks for shredding)
5. Measuring cups and spoons
6. Wooden spoon or heatproof spatula
7. Small bowl or ramekin (for seasoning mix)
8. Skillet or griddle (to warm tortillas)
Ingredients
-
2 pounds boneless skinless chicken breasts or thighs (fresh or frozen, your call)
-
1 1/2 cups salsa (mild or hot, whatever you like)
-
1/2 cup low sodium chicken broth or water
-
1 tablespoon olive oil (optional if using fresh chicken)
-
1 tablespoon taco seasoning or 1 teaspoon chili powder plus 1 teaspoon ground cumin
-
1 teaspoon garlic powder
-
1 teaspoon onion powder
-
1/2 teaspoon smoked paprika
-
1 teaspoon kosher salt (adjust to taste)
-
1/2 teaspoon black pepper
-
1 tablespoon fresh lime juice (about 1 lime)
-
1 small yellow onion, roughly chopped (optional)
-
2 cloves garlic, minced (optional)
-
1/4 cup chopped fresh cilantro (optional, for serving)
-
8 to 10 small corn or flour tortillas for serving
-
Shredded cheddar or Mexican blend cheese, for topping (optional)
-
Sour cream, sliced avocado or guacamole, and lime wedges for serving (all optional)
Directions
- Pat the chicken dry if fresh, rub with olive oil (optional), taco seasoning, garlic powder, onion powder, smoked paprika, salt and pepper; place the chicken in the Instant Pot in a single layer.
- Pour 1 1/2 cups salsa and 1/2 cup low sodium chicken broth or water over the chicken, scatter the chopped onion and minced garlic on top if using.
- Close the lid, set the valve to sealing and cook on high pressure: 10 minutes for fresh chicken, 12 minutes for frozen chicken.
- Let the Instant Pot naturally release pressure for 10 minutes, then carefully quick release any remaining pressure and open the lid.
- Transfer the chicken to a cutting board or bowl and shred with two forks or chop with tongs; skim any excess fat from the cooking liquid if needed.
- Return the shredded chicken to the pot, stir in 1 tablespoon fresh lime juice and about 1/4 cup chopped cilantro (optional), then use the Saute function for 2 to 3 minutes to warm through and let the sauce thicken slightly; taste and adjust salt or spice.
- If the sauce is too thin, simmer a few minutes uncovered on Saute, stirring so it doesnt burn, until it reaches the consistency you like.
- Warm 8 to 10 small corn or flour tortillas in a skillet, oven or microwave, then fill with the salsa chicken and top with shredded cheddar or Mexican blend cheese if using.
- Serve with sour cream, sliced avocado or guacamole, extra cilantro and lime wedges on the side.
- Leftovers keep well in the fridge for 3 to 4 days or freeze in portions; to revive frozen chicken, thaw in the fridge overnight and reheat gently on the stove with a splash of broth so it stays juicy.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 280g
- Total number of serves: 6
- Calories: 400kcal
- Fat: 12g
- Saturated Fat: 2.8g
- Trans Fat: 0g
- Polyunsaturated: 1.5g
- Monounsaturated: 7.7g
- Cholesterol: 130mg
- Sodium: 700mg
- Potassium: 650mg
- Carbohydrates: 22g
- Fiber: 3g
- Sugar: 3g
- Protein: 50g
- Vitamin A: 400IU
- Vitamin C: 8mg
- Calcium: 40mg
- Iron: 2.3mg