I just made Shredded Chicken Tacos that are absurdly juicy and saucy and if you like easy wins you’ll definitely keep scrolling.
I’m obsessed with Instant Pot salsa chicken because it’s messy, loud-flavored comfort without pretending to be fancy. I love how chunky salsa slumps into the pot and turns boring boneless skinless chicken breasts into juicy, shred-able magic.
It’s that thing I make when I need Chicken Tacos Easy that don’t suck, or when I want legit Shredded Chicken Tacos that hold up in salsa and cheese. Seriously, tacos that actually taste like someone cared.
And it’s quick, saucy, tangy, and a little reckless. Food that hits.
Every single time. I can never get enough.
Give me seconds, every week, please.
Ingredients
- Chicken: it’s the protein base, juicy and forgiving whether fresh or frozen.
- Salsa: tangy, a bit spicy, gives the tacos real personality.
- Broth or water: basically keeps the chicken moist and prevents dryness.
- Lime juice: bright, zippy acidity that wakes up the whole taco.
- Taco seasoning: smoky, salty punch that makes it taste like taco night.
- Garlic powder: savory boost without fuss, great for steady flavor.
- Onion powder: adds sweet-savory depth, subtle but important.
- Kosher salt: pulls everything together, don’t skip it if you want flavor.
- Black pepper: gentle heat and a little bite.
- Olive oil: plus, helps brown fresh chicken and adds richness.
- Tortillas: warm, flexible carriers for all the good stuff.
- Cilantro: fresh herbal kick, brightens every bite if you like it.
- Cheese: melty, comforting, adds salty creaminess.
- Avocado: creamy, cooling balance to the spice.
- Sour cream or Greek yogurt: tangy finish that tones down heat.
Ingredient Quantities
- 1 1/2 to 2 pounds boneless skinless chicken breasts or thighs (fresh or frozen)
- 1 cup chunky salsa (about 8 ounces) plus extra if you like it saucy
- 1/2 cup low sodium chicken broth or water
- 1 tablespoon lime juice (about half a lime)
- 1 to 2 tablespoons taco seasoning (store bought or homemade)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon kosher salt (adjust to taste)
- 1/4 to 1/2 teaspoon black pepper
- 1 tablespoon olive oil (optional, for browning if using fresh chicken)
- 8 small corn or flour tortillas, warmed, for serving
- 1/4 cup chopped fresh cilantro (optional, for garnish)
- 1 cup shredded cheddar or Mexican blend cheese (optional)
- 1 avocado, sliced or diced (optional)
- Sour cream or Greek yogurt for topping (optional)
How to Make this
1. Pat chicken dry if fresh, season both sides with taco seasoning, garlic powder, onion powder, salt and pepper; if you want a little extra flavor brown the chicken in the Instant Pot on Sauté with the olive oil for 2 to 3 minutes per side, otherwise skip browning and just place chicken in the pot.
2. Pour the chicken broth or water into the pot, scrape any browned bits with a wooden spoon, then add the salsa and lime juice; stir once so the liquid is distributed and place the chicken on top.
3. Seal the lid, make sure the valve is set to Sealing, and pressure cook: fresh chicken breasts or thighs for 10 minutes, frozen for 15 minutes; use High pressure.
4. When the cook time finishes, let the pressure release naturally for 5 minutes, then carefully flip the valve to Venting to release any remaining pressure.
5. Open the lid and transfer the chicken to a cutting board or bowl; reserve the salsa liquid in the pot.
6. Shred the chicken with two forks or a mixer, then return the shredded chicken to the pot with the salsa liquid; stir to coat and taste, add more salt, pepper or extra salsa if you like it saucier.
7. If using cheese, sprinkle it over the hot shredded chicken and stir until melted; stir in chopped cilantro if you want a bright herb note.
8. Warm tortillas in a dry skillet or microwave, then fill with the salsa chicken and top with avocado, sour cream or Greek yogurt, extra cilantro and a squeeze of lime.
9. Store leftovers in an airtight container with some of the cooking liquid to keep the chicken moist; it will last 3 to 4 days in the fridge or up to 3 months in the freezer.
10. Quick tips: if your salsa is very thin add a tablespoon of tomato paste to thicken, adding a splash of lime at the end brightens the flavors, and shredded chicken is easier when it rests a few minutes after cooking so the juices redistribute.
Equipment Needed
1. Instant Pot or electric pressure cooker
2. Cutting board
3. Chef’s knife
4. Wooden spoon or spatula
5. Measuring cups and spoons
6. Tongs
7. Two forks or a hand mixer for shredding
8. Dry skillet or microwave-safe plate for warming tortillas
9. Airtight containers for storing leftovers
FAQ
Instant Pot Salsa Chicken For The BEST Chicken Tacos Recipe Substitutions and Variations
- Chicken (1 1/2 to 2 lbs boneless skinless breasts or thighs): swap with pork tenderloin cut into chunks for similar cook time, or use boneless skinless turkey breasts. If you want a vegetarian option use 1 1/2 to 2 lbs firm tofu, pressed and cubed, or a can of drained chickpeas (reduce liquid slightly).
- Chunky salsa (1 cup): use 1 cup pico de gallo for fresher, chunkier texture, or substitute with 1 cup enchilada sauce or 1 cup crushed tomatoes plus 1 tsp chili powder if you want a milder, smoother sauce.
- Taco seasoning (1 to 2 tbsp): replace with 1 to 2 tbsp fajita seasoning, or make your own with 1 tsp chili powder, 1 tsp cumin, 1/2 tsp paprika, 1/2 tsp oregano, and a pinch of cayenne. For less sodium use half the amount or a salt free blend.
- Tortillas (8 small): swap corn for flour or vice versa, or use small lettuce leaves or warmed pita pockets for lower carbs. For crispy tacos, toast tortillas in a skillet with a little oil first.
Pro Tips
1. Brown the chicken if you can, even just a quick sear. It adds real flavor and helps the salsa stick, but dont overdo it or you’ll dry the meat. If using frozen just skip this step.
2. If your salsa seems thin, stir in 1 tablespoon tomato paste or let the lid vent a little before shredding so some liquid evaporates. Too much liquid makes soggy tortillas.
3. Shred the chicken while it’s still warm, but let it rest 3 minutes first so the juices settle. Use two forks or a hand mixer on low for quick, even shredding.
4. Save some of the cooking liquid with leftovers and reheat gently in a skillet or microwave with a splash of lime or broth to revive flavors. This keeps the chicken moist and stops it from tasting bland the next day.
Instant Pot Salsa Chicken For The BEST Chicken Tacos Recipe
I just made Shredded Chicken Tacos that are absurdly juicy and saucy and if you like easy wins you’ll definitely keep scrolling.
8
servings
366
kcal
Equipment: 1. Instant Pot or electric pressure cooker
2. Cutting board
3. Chef’s knife
4. Wooden spoon or spatula
5. Measuring cups and spoons
6. Tongs
7. Two forks or a hand mixer for shredding
8. Dry skillet or microwave-safe plate for warming tortillas
9. Airtight containers for storing leftovers
Ingredients
1 1/2 to 2 pounds boneless skinless chicken breasts or thighs (fresh or frozen)
1 cup chunky salsa (about 8 ounces) plus extra if you like it saucy
1/2 cup low sodium chicken broth or water
1 tablespoon lime juice (about half a lime)
1 to 2 tablespoons taco seasoning (store bought or homemade)
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon kosher salt (adjust to taste)
1/4 to 1/2 teaspoon black pepper
1 tablespoon olive oil (optional, for browning if using fresh chicken)
8 small corn or flour tortillas, warmed, for serving
1/4 cup chopped fresh cilantro (optional, for garnish)
1 cup shredded cheddar or Mexican blend cheese (optional)
1 avocado, sliced or diced (optional)
Sour cream or Greek yogurt for topping (optional)
Directions
- Pat chicken dry if fresh, season both sides with taco seasoning, garlic powder, onion powder, salt and pepper; if you want a little extra flavor brown the chicken in the Instant Pot on Sauté with the olive oil for 2 to 3 minutes per side, otherwise skip browning and just place chicken in the pot.
- Pour the chicken broth or water into the pot, scrape any browned bits with a wooden spoon, then add the salsa and lime juice; stir once so the liquid is distributed and place the chicken on top.
- Seal the lid, make sure the valve is set to Sealing, and pressure cook: fresh chicken breasts or thighs for 10 minutes, frozen for 15 minutes; use High pressure.
- When the cook time finishes, let the pressure release naturally for 5 minutes, then carefully flip the valve to Venting to release any remaining pressure.
- Open the lid and transfer the chicken to a cutting board or bowl; reserve the salsa liquid in the pot.
- Shred the chicken with two forks or a mixer, then return the shredded chicken to the pot with the salsa liquid; stir to coat and taste, add more salt, pepper or extra salsa if you like it saucier.
- If using cheese, sprinkle it over the hot shredded chicken and stir until melted; stir in chopped cilantro if you want a bright herb note.
- Warm tortillas in a dry skillet or microwave, then fill with the salsa chicken and top with avocado, sour cream or Greek yogurt, extra cilantro and a squeeze of lime.
- Store leftovers in an airtight container with some of the cooking liquid to keep the chicken moist; it will last 3 to 4 days in the fridge or up to 3 months in the freezer.
- Quick tips: if your salsa is very thin add a tablespoon of tomato paste to thicken, adding a splash of lime at the end brightens the flavors, and shredded chicken is easier when it rests a few minutes after cooking so the juices redistribute.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 206g
- Total number of serves: 8
- Calories: 366kcal
- Fat: 14.4g
- Saturated Fat: 4.8g
- Trans Fat: 0.3g
- Polyunsaturated: 1.3g
- Monounsaturated: 5g
- Cholesterol: 99mg
- Sodium: 462mg
- Potassium: 375mg
- Carbohydrates: 15g
- Fiber: 3g
- Sugar: 1.3g
- Protein: 36.8g
- Vitamin A: 600IU
- Vitamin C: 8mg
- Calcium: 115mg
- Iron: 0.8mg
