Instant Pot Salsa Verde Chicken Taco
- Isabel S.
- May 9, 2018
- 2 min read
I got an Instant Pot not too long ago and haven't used it that much so I'm trying to force myself to come up with some recipes that are fast and delicious using this handy appliance! These tacos are just that and make me love my Instant Pot! I threw them together in about 10 minutes! Delicious tacos in ten minutes? It really doesn't get much better than that!
I took the way easy way out and used store-bought salsa verde but if you have a good recipe homemade is always better! You'll also see in the directions I say to sear the chicken before cooking it under pressure. I think it makes the flavors better and it only adds about 5 minutes on to your cook time but you don't have to do this. I serve my tacos on corn tortillas but you could, of course, use flour or this chicken mixture would be awesome inside enchiladas, in a rice bowl, or anything Mexican inspired.
As sides, I made avocado rice (see recipe below) and Cuban style black beans. I, again, took the easy way out and used canned Cuban style black beans. I try not to used canned things too often, but sometimes the convenience is much needed! Top these however you like but I add a little extra salsa verde, cilantro, and guacamole!
Ingredients
1 Lb chicken tenders
1 12 oz jar salsa verde
1 4 oz can green chillis
1 small jalapeno (or more if you like it spicy)
1/4 purple onion
3 large garlic cloves
Sea salt
Garlic Powder
Pepper
A dash of cayenne pepper (optional)
Olive oil
Directions
(Makes about 10-12 tacos)
Start cooking rice and warming beans on the stove.
Turn on Instant Pot to saute and add a heavy drizzle of olive oil. While the pan is heating, season the chicken with a few grinds of salt, a little pepper, and garlic powder. I add very little seasoning to the chicken because the salsa verde really has all the flavor you will need. When it's done cooking, taste the chicken and add more seasoning if needed.
When the pot is HOT add chicken and let it get some color on both sides (about 2 minutes per side). When you flip the chicken add in garlic, jalapeno, and onion.
After 4 or 5 minutes on sautee add the salsa and chilis plus a handful of cilantro. Stir everything together making sure chicken is as submerged in the salsa as well as possible.
Cook on high pressure for 5 minutes.
Release pressure, open lid, and shred the chicken with forks. (if your chicken isn't done put in back on high pressure for one more minute.)
When chicken is shredded leave it in the hot pot so some of the water will steam out and get the rest of your meal together.
When removing the chicken make sure to let some of the liquid drip off so you don't have soggy tacos. Serve warm and top however you like!
To make avocado rice (2 servings)
Make 1/2 cup white rice.
When cooked add 1/2 avocado, 1/2 lime juiced, cilantro, salt and garlic powder to taste
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