Tacos could be a weekly staple in our household, especially chicken tacos. As Bailey says in her best King Peppy voice, When I say No Taco left behind, I mean No Taco left behind! and then continues to stuff another one in her mouth.
In the summertime, tacos are an easy weeknight meal and cooking them doesn’t heat up the house. I have always been partial to chicken tacos, and now that we have our Instant Pot, chicken tacos are super quick and easy…even wen you forget to defrost the chicken beforehand!
We love our Instant Pot so we’ll be sharing many recipes that we’ve been testing. But for now, let’s get back to our chicken tacos. Paired with our Picked Fresh Strawberry Salsa, Avocado and Lime Crema these tacos didn’t last long on the table. The flavors blend well together for a sweet, summertime party in your mouth!
Instant Pot Chicken Tacos with Strawberry Salsa
Notes
You can easily double the meat to this recipe. For every pound, add an extra 1/2 cup of liquid. These tacos were devoured in one sitting so next time we will definitely double the meat for leftovers!
Ingredients
Instant Pot Chicken Tacos
- 1 lb Chicken breast thawed or frozen
- 1 packet Taco seasoning
- 2 cups Chicken broth
- 1 pinch salt and pepper to taste
- 12 Corn tortilas
Toppings
- 1 cup Picked Fresh Strawberry Salsa
- 1 Avocado sliced
Lime Crema
- 1 cup Sour cream
- 1 lime, freshly squeezed juice
- 1 pinch Salt
Instructions
Instant Pot Chicken Tacos
- Salt and pepper the chicken breasts and add to the Instant Pot inner pot.
- Add taco seasoning and chicken broth.
- Place the lid on and make sure that the lid is set to sealing.
- Press the manual button and increase the time to 20 minutes (30 minutes if using frozen chicken breast.
- Once timer beeps, do quick release to release the pressure.
- Carefully remove the chicken breasts and shred with forks or with your stand mixer (personal preference).
Lime Crema
- Add sour cream into a small bowl and add the freshly squeezed lime juice a little at a time while continually mixing. The texture should be a thinned out version of the sour cream.
- Add a pinch of salt to taste.
Add Toppings
- Warm the corn tortillas slightly then top with the shredded chicken.
- Top with Picked Fresh Strawberry Salsa, avocado slices and fresh Lime Crema. Serve with freshly squeezed lime to taste.
- Enjoy!
Bailey couldn’t even wait until they hit the table before trying hers.
We’ll be enjoying this recipe all summer long!
