Instant Pot Salsa Chicken Tacos
- 2 tsp. ancho chili powder
- 1 tsp. ground cumin
- ½ tsp. ground coriander
- 1 ½ lbs. boneless skinless chicken breasts
- 2 garlic cloves, minced
- 1 cup salsa
- 2 Tbsp. chopped cilantro
- Salt, to taste
- Black pepper, to taste
- 10 corn tortillas, warmed
- Optional toppings: see Chef's Tips
Directions1. In a small bowl, whisk together chili powder, cumin and coriander. Sprinkle mixture evenly over both sides of the chicken. 1. Place chicken in Instant Pot. Sprinkle garlic over chicken and then pour salsa over chicken evenly to cover. 1. Close lid, turn vent to "Sealing", select the "Manual" setting and set time to 13 minutes. 1. Once cycle is complete, allow the pressure to release naturally for 10 minutes. After 10 minutes, use the quick release method to release the remaining pressure. 1. Place chicken on a cutting board and shred. Return shredded chicken to Instant Pot. 1. Sprinkle chicken with cilantro and toss to coat. Season to taste with salt and pepper. 1. Serve shredded chicken in tortillas with optional toppings.
Top with shredded cheese, shredded romaine lettuce, diced tomatoes, diced onion, diced avocados, plain Greek yogurt or sour cream and hot sauce.
Slow Cooker Directions: Season chicken as instructed in step 1 above. Place chicken in slow cooker. Sprinkle garlic over chicken and then pour salsa over chicken evenly to cover. Cover slow cooker and cook on low 5-6 hours. Follow steps 5-7 above.
Calories 300, Total Fat 5g (Saturated 1g, Trans 0g), Cholesterol 100mg, Sodium 460mg, Total Carbohydrate 29g (Dietary Fiber 2g, Total Sugars 2g, Includes 0g Added Sugars), Protein 35g, Vitamin D 0%, Calcium 10%, Iron 10%, Potassium 15% *Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
Serves: 5 servingsGluten Free Kid-friendly Main Dish Dairy Free Sodium Smart 10 Dollar Meal Winter Fall Hispanic Spring Slow Cooker Taco Instant Pot