Instant Pot Shredded Salsa Chicken Tacos with Cilantro Lime Rice
Get ready to change the game this season with this fast, easy, and crowd-pleasing Instant Pot Shredded Salsa Chicken. Made possible thanks to Fresh Cravings Salsa from Walmart, these fun and flavor-filled tacos are ready in under 30 minutes.
Course: Main Course
Cuisine: American, Mexican
Keyword: Instant Pot Shredded Salsa Chicken Tacos, Instant Pot Shredded Salsa Chicken Tacos with Cilantro Lime Rice
16ouncesFresh Cravings Salsa, (1 package), plus more for serving
1/2cupfreshly chopped cilantro
For the rice-
2cupslong grain white rice
1/2cupfresh lime juice
1/2cupfresh cilantro, finely chopped
For the tacos-
Flour or corn tortillas, for serving
Cilantro Lime Rice, see recipe
15ouncescan black beans, drained and rinsed
Red onion, diced
Shredded cheese, for serving
Avocado, seeded and sliced
Optional toppings- chopped green onion, cilantro, sliced radish, jalapeño, salsa
FOR THE CHICKEN-
In a medium bowl whisk together the chili powder, cumin, coriander, salt, pepper, and orange zest. Set aside.
Drizzle oil into Instant Pot and add the Chicken. Sprinkle the chicken with the minced garlic and half of the spice mixture. Use large tongs to flip the chicken over. Sprinkle remaining spice mixture over the chicken and pour Fresh Cravings Salsa over the chicken to cover completely. Drizzle with fresh lime juice.
Close lid to the Instant Pot and check to ensure that vent is sealed. If using the Instant Pot Ultra, set to "Ultra" on "High" for 11 minutes (this is the Instant Pot I own). For the more well known Instant Pot, set to "Poulty" and set timer for 13 minutes.
Once the cook cycle has completed, press the quick release button per manufacturer's instructions. Remove lid and allow the chicken to cool for 5 minutes. Remove chicken to a separate bowl and shred as desired (I used a hand mixer and it worked perfectly). Return chicken to the bowl with its juices and season to taste. Sprinkle with cilantro, if desired.
Add ingredients for the chicken to slow cooker and cook on low for 6-7 hours or on high for 4 hours. Remove chicken to a separate bowl and shred as desired (I used a hand mixer and it worked perfectly). Return chicken to the bowl with its juices and season to taste. Sprinkle with cilantro, if desired.
FOR THE RICE-
Add water to a medium saucepan and bring to a low boil. Add fresh lime juice, salt, and rice to the pot. Cover and simmer over low heat until all liquid is absorbed. Remove pot from heat and fluff rice with a fork. Transfer rice to a large bowl and allow it to cool before mixing with fresh lime zest and fresh chopped cilantro.
Build tacos. Start with shredded cabbage, followed by rice, black beans, shredded salsa chicken, cheese, avocado, and SALSA!
Want to make this recipe but don't’ have a pressure cooker? You can also make this recipe in a slow cooker by following these instructions!Please note- Nutritional information calculated is only for per serving of chicken.