Instant Pot Salsa Verde Chicken Tacos
Ingredients
- 2-3 chicken breasts
- 3 garlic cloves minced
- 1 jalapeño diced
- 1 jar of salsa verde
- 1 tsp onion powder
- 1 tsp paprika
- Salt and pepper
- Tortilla shells
Toppings
- shredded cheddar
- cherry tomatoes
- green onion
- avocado
- extra jalapeño
Preparation
Add chicken, garlic, jalapeño, salsa verde and spices to your instant pot and pressure cook for 9 minutes, then naturally release for 10 minutes.
Preheat oven to 400 degrees Fahrenheit.
Remove chicken and shred it.
Hit sauté and let the sauce simmer for a few minutes until it thickens, then return chicken and toss.
Heat your tortilla shells so they fold easily.
Add chicken and shredded cheese to the shells and fold them.
Bake for 10 minutes.
Remove from oven and gently open shells, adding toppings.
Tips
You can make the chicken ahead of time, assemble and bake for 10 minutes.
