If there was ever a contest for the "Easiest Chicken Taco Recipe Ever", this recipe for 3-Ingredient Instant Pot Salsa Chicken would win hands down! The only prep I do is open a packet of chicken, taco seasoning and a jar of salsa. I pressure cook the chicken, shred it and load it on to soft warm corn tortillas! YUM!
¼cupwater: adjust based on how thick your salsa is
Turn on Instant Pot. Add ¼ cup water. Season one side of the chicken breasts with about 2-3 teaspoons of Taco seasoning and add them into the instant pot, seasoned side down. Season on the other side with 2-3 teaspoons of Taco seasoning.
In a bowl, mix salsa with the remaining taco seasoning. Pour over the chicken, coating the chicken with the salsa mix. Close the lid. Vent set to Sealing. Cook for 8 minutes on Manual or Pressure Cook.
Let the pressure release naturally for 10 minutes (NPR 10). Open lid. Using two forks, shred the chicken in the pot . Mix well. This shredded chicken can be used for Tacos, Enchiladas, Quesadillas, Tortilla Soup, Pizzas or even for Taco Salad.
Taco Seasoning Recipe
I use Trader Joe's Taco Seasoning mix. It is a bit on the spicier side. If you want to make it mild, you can substitute with: 2 tbsp chili powder, 1 tsp paprika, ½ tsp salt, 1 tsp cumin, 1 tsp coriander powder, 1.5 tbsp red wine vinegar, 1 tsp brown sugar.
Heat a heavy bottom sauce pan on medium high heat. Add water, layer chicken, season it, and top it with salsa.
When the sauce starts bubbling, I reduce the heat to medium, and simmer for 15 minutes, or till chicken is fully cooked. Keep stirring every few minutes to prevent the salsa from scorching the pan.
Note: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.