Instant Pot Chicken Tacos

Juicy shredded chicken cooked in salsa and taco seasoning then paired with your favorite toppings - what could be better?!

Prep: 15

Cook: 30

Total: 45

Yield:6 servings

Pour 1 16-ounce jar salsa of choice into Instant Pot. Add 1 1-ounce packet taco seasoning and stir well to incorporate ingredients.
Add 2 pounds boneless, skinless chicken breasts to Instant Pot, then flip chicken breast 3 to 4 times to coat in salsa on all sides. Do not add water.
Secure lid on Instant Pot with vent in Sealing position. Set Instant Pot to Manual High Pressure for 21 minutes. Instant Pot will pressurize, then cook time will start.
When cook time ends, immediately and carefully Quick Release pressure from inside pot. Remove lid and set aside. Escaping steam will be very hot - use caution when venting and when removing lid.
Using tongs, carefully transfer chicken to cutting board. Use two forks to shred chicken breasts into pieces of preferred size. Alternately, place chicken breasts in large bowl and use hand mixer to beat chicken breasts until shredded.
Return shredded chicken to Instant Pot. Set Instant Pot to Sauté mode and stir chicken into remaining salsa until salsa is fully absorbed into chicken.

Add 1 large avocado, 1 medium jalapeño pepper, ½ loose cup fresh cilantro leaves, ½ cup water, 2 cloves garlic, 2 teaspoons white vinegar, and ½ teaspoon salt to food processor or blender.
Pulse until ingredients are fully combined and sauce is very smooth. Once desired consistency is achieved, taste sauce and add more salt if desired.

Wet paper towels, then wring out excess water until paper towels are just damp. Lay one paper towel out flat on microwave-safe plate, covering surface of plate completely.
Place one flour tortilla in center of paper towel, then cover tortilla with second paper towel. Repeat layers, alternating tortillas and damp paper towels until all 6 8-inch flour tortillas have been stacked on plate. Cover top tortilla with final paper towel.
Place plate of tortillas in microwave. Microwave tortillas 15 to 30 seconds or until tortillas are warm and soft. Be careful not to over-microwave or tortillas will dry out and become chewy.

Carefully remove tortillas tortillas from microwave. Portion shredded chicken into warm tortillas. Drizzle avocado-jalapeño sauce over chicken, then add toppings of choice and serve immediately.

To drizzle avocado-jalapeño sauce, fill a plastic sandwich bag with prepared sauce. Snip off a small piece of one corner and drizzle sauce over chicken in tacos.
Salsa: If you use a thick, chunky salsa, you may need to add just a tiny splash of chicken broth to prevent a burn notice. Don't add liquid to thinner salsas, you don't want to boil the chicken.
Shred Chicken: Watch this quick video to see how to shred chicken with a hand mixer.
Make it Whole30: Use a Whole30-compliant taco seasoning and salsa. Replace tortillas with lettuce cups. Omit any cheese.
Make it Paleo: Use paleo-friendly taco seasoning and salsa. Replace tortillas with lettuce cups, or use grain-free tortillas. Use paleo-friendly cheese.
Make it Gluten Free: Make sure your taco seasoning and salsa don’t contain any hidden gluten. Replace tortillas with lettuce cups or use corn tortillas or gluten-free tortillas.
Make it Low Carb/Keto: Use a keto taco seasoning and a salsa without any added sugars or sugar substitutes. Replace tortillas with lettuce cups, low-carb tortillas, or homemade keto tortillas.