I'm officially into my third trimester of my first pregnancy and let me tell you I'm TIRED. It's like all of a sudden a switch flipped and my body just gave up!
It's been so hard to realize that I'm not being lazy, I'm just in the final stages of growing a human being, my sweet little boy, and my body is using all my energy to help him. As a result, I've had to reluctantly adjust my expectations for work, diet, exercise, and sleep. Instead of doing 6-7 photoshoots a week and publishing 3 new recipes, I've barely averaged 3 photoshoots and 1 new recipe each week.
As you can imagine, I've been trying to create recipes that are EASY to make, like easy enough I could take a solid nap and my husband could make dinner.
My solution to my reduced work capacity and energy levels is quite a tasty one and it's todays brand new recipe: Instant Pot Salsa Verde Chicken Tacos!
Easy to make: only 10 minutes of prep time and 10 minutes of cook time for this quick dinner.
Simple ingredients: all you need is some pantry staples and a few things from the grocery store.
Great for meal prep: this recipes makes a lot of chicken, so you can use the leftovers for more tacos or a taco salad.
Amazing flavor: between the sauce, the flavorful chicken, and all the toppings, this is easily one of our favorite taco recipes!
Family friendly: this recipe is not spicy and everyone can choose their own toppings. The whole family will love it!
Ok, if I could only give you one reason to make these incredible salsa verde tacos, it would be that you only need 5 main ingredients! That's it! It's only 7 ingredients total if you include cumin and olive oil. Then, you just build your tacos with your favorite tortillas and toppings. The key ingredients for easy instant pot chicken tacos are:
Feel free to use equal amounts of pre-made shredded chicken to make things even easier or use chicken thighs for more flavor and some dark meat.
Don't have green peppers? Use any bell peppers you have on hand!
If you have fresh salsa verde or your own salsa verde, those will work too! Just be sure to use two cups. You might have to add a touch of water or chicken broth, too.
If you don't have fresh garlic or don't want to mince garlic, you can use 1 tablespoon garlic powder.
Really, it's quite simple! It's basically three steps, ten minutes of work, and five ingredients for the most delicious salsa verde tacos.
Add the olive oil to the bottom of the Instant Pot and wait for the pot to warm up.
Sauté the peppers, onions, and cumin for 7 minutes until they're fragrant.
After the timer goes off, add the garlic and sauté for another 3 minutes while the Instant Pot is cooling down.
Why add the garlic after, you ask? Minced garlic cooks very quickly, burns easily, and the Instant Pot "saute" mode only has one heat setting (high heat), so adding the garlic after the timer is finished gives us just the right amount of time and heat.
Now that the vegetables and aromatics are done, spread them in a single layer to cover the bottom of the pot and nestle the chicken breasts on top.
Pour the salsa verde over the chicken and spoon the sauce over the chicken to make sure every inch is saturated with the sauce. (The chicken doesn't have to be completely immersed, just wet.)
Cook on HIGH pressure for 10 minutes, naturally release for 10 minutes, then quick release the remaining pressure.
Shred your delicious chicken on a cutting board, then mix it back in with the salsa verde.
Serve with your favorite tortillas and taco toppings! For this recipe, I used avocados, jalapenos, limes, cilantro, cotija cheese, and a drizzle of this tasty Mexican ranch dressing.
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I can't wait to hear how your family loves these Instant Pot Salsa Verde Chicken Tacos! They're so easy to make and so easy to customize!
Be sure to leave a star rating and review below the recipe card after you try this recipe. It helps other readers, myself, and Google know how you liked it!
These easy Instant Pot Salsa Verde Chicken Tacos ready in 60 minutes and topped with avocado, jalapenos, lime juice, cilantro, and cotija cheese. They're perfect for busy weeknight dinners or meal prep recipes.
*Cut each chicken breast into two or three pieces (about 4-6 oz. each) to ensure all the chicken cooks evenly in the Instant Pot.
Nutrition facts are a calculated estimate 1/2 cup of the prepared Salsa Verde Chicken, not including tortillas or any toppings.
Serving: 1/2 cup chicken / Calories: 100 / Fat: 2.9g / Saturated Fat: 0.5g / Sodium: 444mg / Carbohydrates: 4.4g / Fiber: 0.5g / Sugar: 2.4g / Protein: 14.8g
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