Instant Pot Salsa Verde Chicken Tacos are a family favorite weeknight meal! The flavorful chicken is so quick and easy to make and can be topped with an endless possibility of toppings.

Instant Pot meals are so quick and easy and perfect for busy nights! Instant Pot Lemon Garlic Chicken , Instant Pot Beef and Broccoli , and Instant Pot Chicken Alfredo Pasta are a few of our favorites!

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Everyone is in need of another healthy, quick, and easy meal, right?! These Instant Pot Salsa Verde Chicken Tacos are just that and they are so versatile because you can top with with whatever you desire. For more taco recipes, check out Smoky Paprika Fish Tacos with Apple Slaw , Baja Fish Tacos , or Baked Chicken Tacos .

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Instant Pot Salsa Verde Chicken Tacos

I love tacos and could eat them everyday. Because there are so many different variations I really don’t think it’s possible to get sick of tacos. You can change up the protein, veggies, toppings… I especially love this Instant Pot Salsa Verde Chicken Taco recipe because it’s a dump and cook recipe making my life a whole lot easier. I just love that with the help of the Instant Pot I can get a delicious dinner on the table in less than 30 minutes!

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How do you make Salsa Verde Chicken Tacos?

  • Place the chicken breasts in the bottom of a pressure cooker and sprinkle the seasonings on top. Pour the jar of salsa verde over the top.
  • Close the pressure cooker and turn the knob to seal. Cook on manual HIGH pressure for 14 minutes with by a 8 minutes natural release.
  • Shredded the chicken right in the pot with all the juices using two forks.
  • Remove the chicken from the pot using a slotted spoon or pour chicken into a strainer. Removing the excess liquid will help your tacos to be a little less messy when eating.
  • Serve chicken in corn tortillas with loads of toppings.
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What kind of toppings should I use?

I happened to make them this time with all green toppings (romaine lettuce, cilantro, avocado) but you can really add whatever toppings you like. Here’s a list of some more that would be great: corn, black beans, olives, cheese (I like queso fresco), tomatoes, guacamole, sour cream… What do you like to put on your tacos?

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Would you like more taco recipes? Here are a few more!

  • Chipotle Pork Tacos
  • Spicy Fish Tacos
  • Breakfast Tacos
  • Grilled Spicy Blackened Salmon Tacos
  • Taco Stuffed Avocados

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Ingredients1x2x3x

For the Chicken:

  • ▢ 2 pounds boneless skinless chicken breasts
  • ▢ ½ teaspoon cumin powder
  • ▢ ½ teaspoon garlic powder
  • ▢ ½ teaspoon onion powder
  • ▢ 1 teaspoon salt
  • ▢ 1 (16-ounce) jar salsa verde

For the Tacos:

  • ▢ avocado
  • ▢ cilantro
  • ▢ corn tortillas white or yellow
  • ▢ lime wedges
  • ▢ queso fresco
  • ▢ romaine lettuce

Instructions

  • Place 2 pounds boneless skinless chicken breasts in the bottom of the pressure cooker. Sprinkle with ½ teaspoon cumin powder , ½ teaspoon garlic powder , ½ teaspoon onion powder , and 1 teaspoon salt , and then pour 1 (16-ounce) jar salsa verde on top.
  • Cover the pressure cooker with the lid and set the valve to seal. Select manual mode and cook on HIGH pressure for 14 minutes followed by a 8 minute natural release. Turn the valve for a quick release to let out the remaining pressure. When the valve drops, carefully remove the lid.
  • Shred chicken in the pot with all the juices. Remove chicken from pot with a slotted spoon and place in a serving bowl.
  • Assemble tacos with shredded chicken, romaine lettuce, cilantro, avocado, queso fresco, and a squeeze of fresh lime juice.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Instant Pot Salsa Verde Chicken Tacos - 11

Instant Pot Salsa Verde Chicken Tacos

Ingredients

For the Chicken:

  • 2 pounds boneless skinless chicken breasts
  • ½ teaspoon cumin powder
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 teaspoon salt
  • 1 (16-ounce) jar salsa verde

For the Tacos:

  • avocado
  • cilantro
  • corn tortillas white or yellow
  • lime wedges
  • queso fresco
  • romaine lettuce

Instructions

  • Place 2 pounds boneless skinless chicken breasts in the bottom of the pressure cooker. Sprinkle with ½ teaspoon cumin powder , ½ teaspoon garlic powder , ½ teaspoon onion powder , and 1 teaspoon salt , and then pour 1 (16-ounce) jar salsa verde on top.
  • Cover the pressure cooker with the lid and set the valve to seal. Select manual mode and cook on HIGH pressure for 14 minutes followed by a 8 minute natural release. Turn the valve for a quick release to let out the remaining pressure. When the valve drops, carefully remove the lid.
  • Shred chicken in the pot with all the juices. Remove chicken from pot with a slotted spoon and place in a serving bowl.
  • Assemble tacos with shredded chicken, romaine lettuce, cilantro, avocado, queso fresco, and a squeeze of fresh lime juice.

Nutrition

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