Instant Pot Salsa Lime Chicken Tacos Recipe
2022-07-07- Cuisine: Mexican
- Course: Main Dish
- Skill Level: Moderate
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Add to favorites
- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 7m
- Ready In: 17m
Average Member Rating
(5 / 5)
1 People rated this recipe
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Nutritional Info
This information is per serving.
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Calories
290 -
Carbohydrates
27.7 g -
Cholesterol
116.3 mg -
Fat
5.7 g -
Fiber
11.8 g -
Protein
30.2 g -
Saturated Fat
3.6 g -
Serving Size
1 -
Sodium
701 mg -
Sugar
0 g -
Trans Fat
0 g -
Unsaturated Fat
2.4 g -
Potassium
347 mg
Instant pot salsa lime chicken tacos recipe. Boneless and skinless chicken breasts with salsa and spices cooked in a pressure cooker.
This is one of my favorite chicken recipes.
Do you like to cook chicken in a pressure cooker? If so, you may also like this one:
Pressure Cooker Chicken Thighs with Pears and Cranberries Recipe
Makes 4-6 servings
Ingredients: 2 tablespoons (30 ml) unsalted butter, 2 pounds (960 g) boneless and skinless chicken thighs, trimmed, 1/2 teaspoon (3 ml) salt, 1/2 teaspoon (3 ml) freshly ground black pepper, 1 medium shallot, washed and chopped, 2 large ripe Bosc pears, peeled, cored and sliced, 1/4 cup (60 ml) dried cranberries, 2 tablespoons balsamic vinegar, 1/2 teaspoon (3 ml) dried dill, 2/3 cup (160 ml) low-sodium fat-free chicken broth
Instructions: Melt butter in a 6-quart (6 L) electric pressure cooker turned to the browning functions. In a large mixing bowl, season chicken thighs with salt and black pepper. Working in batches, brown lightly on both sides, for about 4 minutes, turning once.
Remove browned chicken from the pot and transfer it to a large bowl. Repeat with the remainder of the chicken.
Add chopped shallot and sliced pears to the pot. Cook, often stirring, until the shallot softens. Stir in dried cranberries, vinegar, and dried dill. Continue cooking until bubbling. Pour in chicken broth and stir well. Nestle reserved chicken thighs and any accumulated juices into the sauce.
Close the pressure cooker and lock the lid. Set the machine to cook at high pressure. Set a timer to cook for 15 minutes.
Open the pressure cooker, using the Quick Release method. Unlock and open the pot. Stir well before serving. Serve over cooked rice. Enjoy!
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Instant Pot Salsa Lime Chicken Tacos Recipe
Ingredients
- 2 pounds (960 g) skinless and boneless chicken breasts
- 2 teaspoons true lime garlic cilantro
- 1 teaspoon sea salt
- 1 jar fresh salsa
- 1-2 limes
Method
Step 1
Place skinless and boneless chicken breasts in a large bowl. Season both sides of the chicken with seasonings. Pour on salsa, then squeeze 1 lime over the chicken.
Step 2
Transfer the chicken mixture to the instant pot. Close the pressure cooker and lock the lid.
Step 3
Set the machine to cook at high pressure. Set the timer to cook for 6 minutes.
Step 4
Open pressure cooker using the Natural Release method. Unlock and open the lid. Squeeze one more lime over the chicken mixture. Transfer cooked chicken to a cutting board. Using two forks, shred the meat.
Step 5
Serve shredded chicken with salsa in taco shells, burritos, lettuce leaves, or on a salad.