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 salsa, these fun and flavor-filled tacos are ready in under 30 minutes.
Servings: 5 cups chicken
Calories: 394kcal
Ingredients
For the chicken-
- 2 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon coriander
- 1-2 teaspoon salt
- ½ teaspoon fresh ground black pepper
- 1 large orange - zested
- 2 teaspoon olive oil
- 4 large chicken breasts - approximately 2.5 pounds
- 5 cloves garlic - minced
- 16 ounces Fresh Cravings Salsa - (1 package), plus more for serving
- 1 large lime - juiced
- ½ cup freshly chopped cilantro
For the rice-
- 2 cups long grain white rice
- 2 ½ cups water
- ½ cup fresh lime juice
- 1 teaspoon salt
- 1 large lime - zested
- ½ cup fresh cilantro - finely chopped
For the tacos-
- Flour or corn tortillas - for serving
- Cilantro Lime Rice - see recipe
- 15 ounces can black beans - drained and rinsed
- Shredded cabbage
- Red onion - diced
- Shredded cheese - for serving
- Avocado - seeded and sliced
- Optional toppings- chopped green onion, cilantro, sliced radish, jalapeño, salsa
Instructions
FOR THE CHICKEN-
- Instant Pot:
- 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.
- Slow Cooker:
- 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.
ASSEMBLE
- Build tacos. Start with shredded cabbage, followed by rice, black beans, shredded salsa chicken, cheese, avocado, and SALSA!
Notes
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.
Nutrition
Calories: 394kcal | Carbohydrates: 26g | Protein: 47g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 100mg | Sodium: 1918mg | Potassium: 630mg | Fiber: 8g | Sugar: 7g | Vitamin A: 865IU | Vitamin C: 25mg | Calcium: 87mg | Iron: 2.5mg
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