Instant pot salsa chicken tacos make a healthy and filling meal that will please the entire family. I love that you can spend just 5 minutes of prep work on this meal and come back to perfectly cooked salsa chicken. Throw together your favorite taco toppings and you are all set to enjoy these instant pot salsa chicken tacos for taco night!
Fast and simple steps to making Instant Pot salsa chicken tacos
Start by whisking together a mixture of salsa, chicken broth, and taco seasoning. Pour it over frozen chicken breasts in the instant pot electric pressure cooker.
Cook the chicken breasts on “poultry” for 25 minutes. Allow the pressure to release naturally for 10 minutes. Remove the salsa chicken from the instant pot and shred.
Serve in warmed crispy taco shells and top with shredded lettuce, cheese, tomato, and avocado.
Instant Pot Salsa Chicken Tacos are a family favorite
I love making salsa chicken tacos in my instant pot electric pressure cooker for several reasons. One of the reasons is because it uses my favorite seasoning mix, ever. McCormick’s taco seasoning It’s such a simple blend, but I love it so much! I actually buy it in bulk from Costco and keep it on my counter next to the salt and pepper.
There are many recipes out there for homemade taco seasoning (and that will totally work for instant pot salsa chicken tacos, too), but I just love the consistent flavor and ease of using this taco seasoning blend. The other reason why this recipe continues to be a family favorite, is because the leftovers can be re-purposed in so many different ways.
Uses for leftover instant pot salsa chicken tacos
- Chicken quesadillas: Mix leftover chicken with a Mexican blend of grated cheese. Heat up on the stove in a tortilla. Easy peazy lunch.
- Chicken tostadas: Heat oven to 450 degrees. Place large tortillas on a cookie sheet. Top with refried beans, leftover chicken, and cheese. Bake for 8 minutes, until hot and bubbly. Top with sour cream and scallions.
- Mexican scramble: combine whisked eggs and leftover chicken in a skillet over medium heat. Cook until eggs are cooked, but still soft. Sprinkle with cheese and stir to melt.
- Chicken freezer burritos: Combine leftover chicken, refried beans, and cheese in the center of a large tortilla. Roll into a burrito and wrap in foil. Freeze. Reheat in the microwave for 2 minutes. (additional freezer instructions can be found in this post)
Instant Pot Salsa Chicken Tacos
Healthy and flavorful salsa chicken tacos made in your electric pressure cooker.
Ingredients
- 2 chicken breasts frozen, boneless, skinless
- 16 ounce jar chunky salsa
- 1/2 cup chicken broth
- 1/4 cup taco seasoning 1 packet
- For serving: 8 crispy taco shells shredded lettuce, shredded cheese, chopped tomato and avocado.
Instructions
-
Place frozen chicken breasts in the bowl of the instant pot.
- Whisk the chunky salsa, chicken broth, and taco seasoning together.
- Pour the salsa mixture over the chicken breasts.
- Set Instant pot electric pressure cooker to poultry - 25 minutes.
- Natural pressure release for 10 minutes.
- Remove chicken and shred.
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Serve instant pot salsa chicken tacos in taco shells; topped with cheese, lettuce, tomato, and avocado.
Other delicious recipes:
- Grilled Chicken Tacos
- Slow Cooker Beef Tacos
- Instant Pot Apple BBQ Ribs
- Taco Stuffed Shells
- Instant Pot Loaded Baked Potato Soup
- Instant Pot Vegetable Beef Soup
These sound easy and good Aileen! Thanks for sharing at our first Instant Pot linkup!
yes, they were easy and good. I did change them up a bit(it’s what I do!!) I used individual seasonings instead of taco mix, too much cumin for me. I added a little (very little!) cilantro, cumin, onion flakes, garlic powder, dash of chili powder (doesn’t like me anymore). mainstay stuff. I so had a hard time only eating 3!
Joyce, that sounds delicious! Thanks for sharing your tweets and your experience with the cook time. I’m sure your comments will help more than one person. ?
I have the lux60 and it doesn’t have a poultry button. Do you think the meat button will work?
Hi Carrie! Yes. The meat button will work.
I had to cook chicken longer than 25 minutes. Maybe added 10 minutes, but forgot to increase to high from medium heat. turned out great
I just made this for my very first instant pot meal. It was amazing!!!!!
Mikkell, I am so glad you liked it. It continues to be one of our very favorite meals. I would love for you to join our Instant Pot Group on Facebook: https://www.facebook.com/groups/312609505882384/
I followed the recipe to a T and it said “burn” on the display. Should I add in more chicken broth next time?
Hi Bri. Oh no! I’m so sorry this happened! You will want to open your lid, scrape off any bits stuck to the bottom of the pan (and discard those parts if badly burned) add more broth, and start again.
Hello. Can you double this recipe? And if so, do you increase the cook time? Thanks!
Hi Kirstin. Yes, you can double it, the cook time stays the same.
What’s the cool time of chicken is not frozen?
Cook not cool
Hi January! The cook time for raw chicken is 15 minutes.
I’m new to IP. If I increase the quantity of meat, do I increase the cooking time?
Sorry – I see that someone already asked. THANKS!
I’m glad you figured it out, Jennifer. 🙂
This looks so good and my family loves tacos! I really think I need to get an instant pot!!!
Do you use all 16 oz of salsa or just 1 cup? The recipe says both quantities.
Hi Sarah! 16 oz of salsa. I will update my post. Thank you so much for bringing this to my attention. Hopefully, I responded in time for you to try out this recipe.
Hi Aileen Yesterday I bought an IP Ultra 60. First I did the water test to familiarize myself with the electric pressure cooker. I have been using a stove top pressure cooker for 20yrs. The water test went fine. Tonight for dinner I tried your recipe for IP Salsa Chicken Tacos. as I was intrigued with the idea of cooking FROZEN chicken. Your recipe states to cook the IP Salsa Chicken Taco using the “Poultry” setting. The IP Ultra DOES NOT have a “Poultry” setting, so I tried the “Meat/Stew” setting. Immediately after the “Meat/Stew” cooking program started, I received a “BURN” message. First time cooking in the new IP, I felt there couldn’t be anything on the bottom of the inner pot. I stopped the cooker, wondering if it was the frozen chicken that caused the “BURN” message to appear. I changed the setting to “Pressure”, and started the cooker back up, after pre-heat, the cooking program began, and 25 mins later we enjoyed the best IP Salsa Chicken Tacos cooked from the FROZEN state.
My question is this Why did I receive the “BURN” message on the “Meat/Stew” setting, After the “BURN” notice, I DIDN’T release the pressure or open the cooker and inspect the inner pot, I just stopped the cooker, changed the setting to “Pressure”, adjusted time and started the cooker back up??
Thank you for sharing such an easy and delish recipe for a beginner Electric Instant Pot user to start cooking with.
That is so odd that you got the “BURN” message on Meat/Stew. I have no idea why that happened, but glad you figured it out. I will also add a note about using the pressure button if you have the Ultra. I hope you enjoy your Instant Pot! 🙂
I have tried 2 times and continue to get the burn notice. I took everything out and scraped the first time. I then added more broth and added everything back in. Second time, burn notice AGAIN. I gave up and just threw it out! So frustrating!
Oh No! I am so sorry this happened to you, Amanda. 🙁