I turned salsa, a few simple seasonings and fresh or frozen chicken cooked in the Instant Pot into shredded chicken tacos.

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I never thought salsa could make dinner this addictive, but here we are. I love that this Instant Pot Salsa Chicken turns weeknight chaos into a real deal Chicken Tacos Easy meal without hours in the kitchen.

It always shreds up perfect so you get those saucy Shredded Chicken Tacos I keep dreaming about. A splash of lime juice wakes it up, and somehow the pot does all the heavy lifting.

I mess things up sometimes, yet this recipe forgives and still leaves everyone asking for more.

Ingredients

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Chicken brings lean protein, fills you up, stays moist with salsa.
Salsa adds veggies, tangy tomatoes and peppers, low calorie, lots of flavor.
Taco seasoning packs spice and warmth, watch the sodium though.
Lime brings bright acid and vitamin C, cuts through richness.
Tortillas give carbs for energy, corn has fiber, flour is softer.
Avocado gives creamy texture, healthy fats, makes tacos feel luxurious.
Cilantro adds fresh herbal brightness, small calories, big flavor boost.
Onion brings crunch and bite, contains prebiotic fiber and sweetness.
Cheese melts into gooey comfort, gives calcium and savory fat.

Ingredient Quantities

2 lb boneless skinless chicken breasts or thighs fresh or frozen

1 cup salsa (mild or medium)

1/2 cup low sodium chicken broth or water

1 (1 oz) packet taco seasoning OR homemade taco spice blend below

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

1/2 teaspoon dried oregano

1 teaspoon kosher salt

1/2 teaspoon black pepper

1/4 teaspoon cayenne pepper (optional)

1 tablespoon lime juice fresh

1 tablespoon olive oil (optional)

8 to 12 small corn or flour tortillas for serving

1/2 cup chopped fresh cilantro (optional)

1/2 cup diced white or red onion (optional)

1 to 1 1/2 cups shredded cheddar or Mexican blend cheese (optional)

1 avocado sliced or about 1/2 cup guacamole (optional)

Sour cream or Mexican crema for serving (optional)

Lime wedges for serving (optional)

How to Make this

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1. If you want the homemade taco seasoning, mix 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1/2 teaspoon dried oregano, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and 1/4 teaspoon cayenne (optional) in a small bowl. Or just use the 1 oz packet, your call.

2. Pat 2 lb boneless skinless chicken (breasts or thighs, fresh or frozen) dry. If using, rub 1 tablespoon olive oil over the chicken and sprinkle a little of the seasoning or the packet so it sticks. Searing is optional but gives better flavor.

3. Turn Instant Pot to Sauté (if searing) and brown chicken 1 to 2 minutes per side, dont cook through, just color. Remove chicken, pour in 1/2 cup low sodium chicken broth or water and scrape up browned bits with a wooden spoon.

4. Pour 1 cup salsa into the pot, stir in the rest of the taco seasoning (or the packet), then nestle the chicken back into the sauce so it’s mostly covered.

5. Lock lid, set valve to sealing and pressure cook on High: fresh chicken 10 minutes, frozen chicken 12 minutes. Let the pot do a natural release for 10 minutes then quick release any remaining pressure.

6. Remove chicken to a cutting board or bowl and shred with two forks or a hand mixer. Stir 1 tablespoon fresh lime juice into the cooking liquid, then return shredded chicken to the pot and mix well.

7. Turn Instant Pot to Sauté and simmer 3 to 5 minutes to thicken the sauce and let the chicken soak up the flavors. Taste and adjust salt or lime if needed.

8. Warm 8 to 12 small corn or flour tortillas (microwave wrapped in a damp towel 30-60 seconds or heat in a dry skillet), fill with the salsa chicken and top with chopped fresh cilantro, diced onion, shredded cheese, avocado or guacamole, a dollop of sour cream or Mexican crema and lime wedges.

9. Serve hot, and if you want extra punch squeeze more lime or add a little cayenne to individual tacos. Enjoy.

Equipment Needed

1. Instant Pot or electric pressure cooker
2. Small mixing bowl and measuring spoons (for the homemade taco seasoning)
3. Measuring cups (1 cup and 1/2 cup)
4. Tongs (to move the chicken)
5. Wooden spoon or silicone spatula (to scrape browned bits and stir)
6. Cutting board and sharp knife
7. Two forks or a hand mixer (to shred the chicken)
8. Skillet or microwave-safe plate and a damp towel (to warm tortillas)

FAQ

Q: Can I use frozen chicken? A: Yes you can cook frozen breasts or thighs, no need to thaw. For about 2 pounds set the Instant Pot to high pressure for 12 minutes, let it natural release for 10 minutes then quick release the rest, check the thickest piece reaches 165 F before shredding.

Q: Breasts or thighs which is better? A: Both work great, thighs are more forgiving and stay juicier, breasts can dry if overcooked so stick to the times and shred right away, either way the salsa helps keep it moist.

Q: How do I shred the chicken fast and make the sauce thicker? A: Use two forks, a hand mixer on low, or toss the hot pieces in a stand mixer for 20 seconds, then hit the Sauté function and simmer with the lid off to reduce the sauce, or stir in a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) to thicken quick.

Q: How do I make it less spicy or less salty? A: Use mild salsa, skip the cayenne or cut it in half, use low sodium chicken broth and taste before adding more salt since taco packets vary a lot in salt level.

Q: Can I double the recipe or make it for a crowd? A: You can, but dont overfill the pot, Instant Pots need to be no more than about two thirds full for pressure cooking. If you double, use an 8 quart pot or cook in two batches, and make sure you add enough liquid so it can come to pressure.

Q: How long will leftovers last and can I freeze them? A: Store in the fridge up to 3 to 4 days, or freeze up to 3 months in airtight containers or freezer bags, thaw in the fridge overnight and reheat in a skillet or microwave until hot.

Instant Pot Salsa Chicken For The BEST Chicken Tacos Recipe Substitutions and Variations

Protein swap: use 2 lb boneless turkey breasts or thighs 1:1 if you want a milder white meat. For a vegetarian option try 2 cans drained black beans or 1 can young jackfruit (shred it after cooking) — both soak up the salsa flavor really well.
Salsa swap: if you dont have jarred salsa use 1 cup canned diced tomatoes with green chiles (like Ro-Tel) or 1 cup enchilada sauce for a richer, deeper flavor. Fresh pico de gallo works too but it will be less saucy.
Liquid swap: replace 1/2 cup low sodium chicken broth with 1/2 cup vegetable broth for vegetarian meals, or use 1/2 cup water plus 1 tsp chicken base or bouillon if youre out of broth.
Taco seasoning swap: instead of a packet use 2 tbsp chili powder + 1 tsp ground cumin + 1 tsp garlic powder + 1 tsp onion powder + 1 tsp smoked paprika + 1/2 tsp dried oregano + 1 tsp kosher salt and 1/2 tsp black pepper. Or try 2 tbsp store bought fajita seasoning for a slightly different profile.

Pro Tips

– Sear if you can, dont skip it just to save time. A quick browning adds a roasted, caramelized flavor that makes the salsa sauce taste way better.

– Hold off on extra salt until the end. Packaged taco seasoning and jarred salsa often have a lot of salt, so taste after shredding and brightening with lime before adding more.

– Shred fast by using a hand mixer or stand mixer on low — fluffy, consistent shredding and way less elbow work. Reserve a cup of the cooking liquid and stir some back in so the meat stays juicy.

– If you start with frozen chicken, add a little more cook time and allow a longer natural pressure release so the texture doesnt get dry or stringy. Also check liquid levels; frozen meat releases moisture so adjust if the sauce seems too thin.

– Want thicker sauce or make-ahead meals? Reduce the sauce on Sauté for a few minutes, or whisk a teaspoon of cornstarch with cold water and stir it in. Cool, portion, and freeze for quick tacos later.

Instant Pot Salsa Chicken For The BEST Chicken Tacos Recipe

Recipe by James Level

0.0 from 0 votes

I turned salsa, a few simple seasonings and fresh or frozen chicken cooked in the Instant Pot into shredded chicken tacos.

Servings

servings

Calories

311

kcal

Equipment: 1. Instant Pot or electric pressure cooker
2. Small mixing bowl and measuring spoons (for the homemade taco seasoning)
3. Measuring cups (1 cup and 1/2 cup)
4. Tongs (to move the chicken)
5. Wooden spoon or silicone spatula (to scrape browned bits and stir)
6. Cutting board and sharp knife
7. Two forks or a hand mixer (to shred the chicken)
8. Skillet or microwave-safe plate and a damp towel (to warm tortillas)

Ingredients

2 lb boneless skinless chicken breasts or thighs fresh or frozen
1 cup salsa (mild or medium)
1/2 cup low sodium chicken broth or water
1 (1 oz) packet taco seasoning OR homemade taco spice blend below
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper (optional)
1 tablespoon lime juice fresh
1 tablespoon olive oil (optional)
8 to 12 small corn or flour tortillas for serving
1/2 cup chopped fresh cilantro (optional)
1/2 cup diced white or red onion (optional)
1 to 1 1/2 cups shredded cheddar or Mexican blend cheese (optional)
1 avocado sliced or about 1/2 cup guacamole (optional)
Sour cream or Mexican crema for serving (optional)
Lime wedges for serving (optional)

Directions

If you want the homemade taco seasoning, mix 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1/2 teaspoon dried oregano, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and 1/4 teaspoon cayenne (optional) in a small bowl. Or just use the 1 oz packet, your call.
Pat 2 lb boneless skinless chicken (breasts or thighs, fresh or frozen) dry. If using, rub 1 tablespoon olive oil over the chicken and sprinkle a little of the seasoning or the packet so it sticks. Searing is optional but gives better flavor.
Turn Instant Pot to Sauté (if searing) and brown chicken 1 to 2 minutes per side, dont cook through, just color. Remove chicken, pour in 1/2 cup low sodium chicken broth or water and scrape up browned bits with a wooden spoon.
Pour 1 cup salsa into the pot, stir in the rest of the taco seasoning (or the packet), then nestle the chicken back into the sauce so it's mostly covered.
Lock lid, set valve to sealing and pressure cook on High: fresh chicken 10 minutes, frozen chicken 12 minutes. Let the pot do a natural release for 10 minutes then quick release any remaining pressure.
Remove chicken to a cutting board or bowl and shred with two forks or a hand mixer. Stir 1 tablespoon fresh lime juice into the cooking liquid, then return shredded chicken to the pot and mix well.
Turn Instant Pot to Sauté and simmer 3 to 5 minutes to thicken the sauce and let the chicken soak up the flavors. Taste and adjust salt or lime if needed.
Warm 8 to 12 small corn or flour tortillas (microwave wrapped in a damp towel 30-60 seconds or heat in a dry skillet), fill with the salsa chicken and top with chopped fresh cilantro, diced onion, shredded cheese, avocado or guacamole, a dollop of sour cream or Mexican crema and lime wedges.
Serve hot, and if you want extra punch squeeze more lime or add a little cayenne to individual tacos. Enjoy.

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: 200g
Total number of serves: 8
Calories: 311kcal
Fat: 6.8g
Saturated Fat: 1.6g
Trans Fat: 0.1g
Polyunsaturated: 1.3g
Monounsaturated: 3.8g
Cholesterol: 96mg
Sodium: 650mg
Potassium: 430mg
Carbohydrates: 16.8g
Fiber: 1.4g
Sugar: 1.5g
Protein: 35g
Vitamin A: 800IU
Vitamin C: 6mg
Calcium: 40mg
Iron: 1.1mg

Instant Pot Salsa Chicken For The BEST Chicken Tacos Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Instant Pot Salsa Chicken For The BEST Chicken Tacos Recipe Substitutions and Variations

Pro Tips