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Easy Instant Pot Salsa Verde Pulled Chicken Tacos

Instant Pot Salsa Verde Pulled Chicken Tacos - featured image
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A quick and flavorful recipe for pulled chicken tacos made with salsa verde in the Instant Pot, perfect for busy weeknight meals.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts
  • 1 cup salsa verde (about 240 ml)
  • 1/2 cup chicken broth (about 120 ml)
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • Juice of 1 lime
  • A handful of chopped cilantro (optional)
  • Small corn or flour tortillas for serving
  • Optional toppings: diced onions, sliced radishes, crumbled queso fresco, avocado slices, sour cream

Instructions

  1. In a mixing bowl, combine chicken breasts with minced garlic, ground cumin, chili powder, salt, and pepper. Toss until evenly coated (about 5 minutes).
  2. Pour chicken broth into the Instant Pot insert, nestle the seasoned chicken breasts inside, then pour salsa verde over the chicken, spreading evenly (about 2 minutes).
  3. Close the Instant Pot lid, set valve to sealing, select ‘Pressure Cook’ or ‘Manual’ setting, and cook for 15 minutes at high pressure.
  4. Allow pressure to release naturally for 10 minutes, then carefully switch valve to venting to release remaining pressure (total about 15 minutes).
  5. Remove chicken breasts and shred with two forks or tongs until tender and bite-sized.
  6. Return shredded chicken to the Instant Pot, stir to coat with salsa verde sauce, squeeze fresh lime juice over, and sprinkle chopped cilantro. Adjust salt or lime as needed (about 3 minutes).
  7. Warm tortillas in a dry skillet over medium heat for 30 seconds each side or wrap in a damp paper towel and microwave for 20 seconds.
  8. Assemble tacos by spooning salsa verde pulled chicken onto warm tortillas and topping with desired garnishes.

Notes

If salsa verde is thick, add a splash more broth before cooking. Do not skip natural pressure release to keep chicken moist. Let chicken rest a few minutes before shredding. For juicier meat, chicken thighs can be used with the same cooking time. Adjust spice level by adding jalapeños or hot sauce. For dairy-free, omit queso fresco and sour cream or use plant-based alternatives.

Nutrition

Keywords: Instant Pot, salsa verde, pulled chicken, tacos, quick dinner, weeknight meal, easy recipe

Find it online: https://tessierecipes.com/easy-instant-pot-salsa-verde-pulled-chicken-tacos-recipe-for-perfect-weeknight-meals/