I'm officially into my third trimester of my first pregnancy and let me tell you I'm TIRED. It's like all of a sudden a switch flipped and my body just gave up!
It's been so hard to realize that I'm not being lazy, I'm just in the final stages of growing a human being, my sweet little boy, and my body is using all my energy to help him. As a result, I've had to reluctantly adjust my expectations for work, diet, exercise, and sleep. Instead of doing 6-7 photoshoots a week and publishing 3 new recipes, I've barely averaged 3 photoshoots and 1 new recipe each week.
As you can imagine, I've been trying to create recipes that are E-A-S-Y to make, like easy enough I could take a solid nap and my husband could make dinner. My solution to my reduced work capacity and energy levels is quite a tasty one and it's todays brand new recipe: Instant Pot Salsa Verde Chicken Tacos!
Ok, if I could only give you one reason to make these incredible salsa verde tacos, it would be that you only need 5 main ingredients! That's it! It's only 7 ingredients total if you include cumin and olive oil. Then, you just build your tacos with your favorite tortillas and toppings. The key ingredients for easy instant pot chicken tacos are:
Then, of course, you need all the toppings. Here are some of my favorites:
Really, it's quite simple! It's basically three steps, ten minutes of work, and five ingredients for the most delicious salsa verde tacos.
Start by sauteing the vegetables in the Instant Pot. After the timer goes off, mix in the garlic and saute for another 3 minutes while the Instant Pot is cooling down. Why add the garlic after, you ask? Minced garlic cooks very quickly, burns easily, and the Instant Pot "saute" mode only has one heat setting (high heat), so adding the garlic after the timer is finished gives us just the right amount of time and heat.
Now that the vegetables and aromatics are done, spread them in an even layer to cover the bottom of the pot (image 1) and nestle the chicken breasts on top. Pour the salsa verde over the chicken and spoon the sauce over the chicken (image 2) to make sure every inch is saturated with the sauce. (The chicken doesn't have to be completely immersed, just wet.) Cook on HIGH pressure for 10 minutes, naturally release for 10 minutes, then manually release the remaining pressure.
Shred your delicious chicken then toss it back in the salsa verde (image 3). Serve with your favorite tortillas and toppings! For this recipe, I used avocados, jalapenos, limes, cilantro, cotija cheese, and a drizzle of this tasty Mexican ranch dressing.
I can't wait to hear how your family loves these Instant Pot Salsa Verde Chicken Tacos! They're so easy to make and so easy to customize!
Be sure to leave a star rating and review below after you try my recipe. It helps other readers, myself, and Google know how you liked it and what type of recipes you'd like to see in the future!
These easy Instant Pot Salsa Verde Chicken Tacos ready in 60 minutes and topped with avocado, jalapenos, lime juice, cilantro, and cotija cheese. They're perfect for busy weeknight dinners or meal prep recipes.
Get a fresh delivery of all my new recipes straight to your inbox.