These Instant Pot salsa chicken tacos will be the simple and delicious weeknight dinner you cook on repeat!
Table of Contents
- The easiest winner chicken dinner!
- Can I use chicken thighs or breasts for this Instant Pot Salsa Chicken Taco?
- What are paleo- or Whole30-friendly taco shell options?
- Can I make this in a slow cooker or Crock Pot?
- Ingredients
- My favorite instant pot
- How to make Instant Pot Salsa Chicken Tacos
- More Mexican-inspired paleo recipes
- Instant Pot Salsa Chicken Tacos Recipe
The easiest winner chicken dinner!
This super easy Mexican-inspired Instant Pot Salsa Chicken Tacos recipe saves the day in my household ALL THE TIME. Busy parents will appreciate that this dump-it-in-and-forget-it recipe tastes exponentially better than the effort expended.
Better yet, it’s so simple that your kitchen-challenged partner or kids can make it for you while you relax in front of the boob tube. Personally, I don’t always have the desire or energy to cook dinner, and my favorite meal is the one someone else cooks for me. Might as well make dinner prep easy on everyone, and just throw everything into an Instant Pot!
Can I use chicken thighs or breasts for this Instant Pot Salsa Chicken Taco?
I’ve included directions for using either boneless and skinless breasts or thighs. I’m a thigh girl myself, but I tested and photographed this pressure cooker recipe using breasts—one of my least favorite cuts—because I know that many of you prefer it to chicken thighs. (See how much I love you guys? You’re welcome, chicken breast lovers!) I still recommend using chicken thighs in this recipe ’cause breasts can easily overcook in a pressure cooker if you don’t remove the chicken right away.
You can watch me demo how to make this dish on Facebook Live by clicking here.
What are paleo- or Whole30-friendly taco shell options?
Final note before we get started: my kiddos love using Siete Foods’ grain-free tortillas to wrap their tacos, but feel free to substitute lettuce leaves if you’re going old-skool Paleo or low-carb. You can also enjoy the savory chicken in omelets, or topped on salad greens. Olé!
Can I make this in a slow cooker or Crock Pot?
Yes! Just plop the Salsa Chicken ingredients into your slow cooker or Crock Pot and cook on low for 4 to 6 hours or until chicken is cooked through and shreddable.
Ingredients
- Boneless, skinless chicken breasts or thighs
- Primal Palate Meat & Potatoes Seasoning: Or substitute 1 teaspoon chili powder + ½ teaspoon Diamond Crystal kosher salt.
- Roasted tomato salsa: You can use the Salsa Roja Asada recipe from our red cookbook or just use your favorite store-bought salsa!
- Grain free tortillas: My favorite brand is Siete grain-free tortillas—just heat them up in a hot skillet for 15-30 seconds before serving. If you want to keep the dish Whole30 or nut-free, serve the salsa chicken with lettuce wraps!
My favorite instant pot
How to make Instant Pot Salsa Chicken Tacos
Arrange the chicken in a single layer in your pressure cooker.
Sprinkle the seasoning on both sides of the chicken, making sure to rearrange the pieces in a single layer on the bottom.
Pour the salsa evenly over the chicken pieces.
Lock the lid on the pressure cooker. If you’re using an Instant Pot, press the “Manual” or “Pressure Cook” button and program it to cook for 7 minutes under high pressure for chicken breasts (cook for 8 to 9 minutes if the breasts are bigger than 6 ounces) and 10 minutes for thighs. If you’re using bone-in thighs, I would increase the cooking time to 15 minutes. (For those of you using a stovetop pressure cooker, crank the heat to high to bring the contents to high pressure. Once high pressure is reached, reduce the heat to low, or just enough to maintain high pressure. Set a timer for 6 minutes for breasts and 9 minutes for thighs.)
When the chicken is finished cooking, immediately release the pressure manually. To deal with all the released steam, I position my Instant Pot below the stovetop exhaust vent before I turn the valve. Cooking thighs and away from the house? You can let the pressure release naturally and they’ll be fine.
Remove the lid right away…
…and transfer the chicken to a bowl to prevent overcooking.
Use two forks to shred the chicken. Taste the cooking liquid and adjust with salt and pepper if necessary.
Pour the cooking liquid on top of the chicken…
…and toss well to coat.
Serve on top of your favorite grain-free tortillas or on lettuce wraps. Garnish with your favorite taco toppings and dig in!
More Mexican-inspired paleo recipes
- Guacamole
- Instant Pot Carnitas
- Mexican Cauliflower Rice
- Instant Pot Mexican Beef
- Sonoran Hot Dogs
- Sheet Pan Chicken Fajitas
- Shrimp Fajitas
- Fish in Veracruz Sauce
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2022).
PRINTER-FRIENDLY RECIPE CARD
Instant Pot Salsa Chicken Tacos
Ingredients
- 2 pounds boneless skinless chicken breasts or thighs
- 1½ teaspoons Primal Palate Meat & Potatoes Seasoning or substitute 1 teaspoon chili powder + ½ teaspoon Diamond Crystal kosher salt
- 1 cup roasted tomato salsa you can use the Salsa Roja Asada recipe from our first cookbook or just use your favorite store-bought salsa
- Grain free tortillas or lettuce wraps if you want to keep this nut-free and Whole30-friendly!
Instructions
- Arrange the chicken in a single layer in your pressure cooker.
- Sprinkle the seasoning on both sides of the chicken, making sure to rearrange the pieces in a single layer on the bottom.
- Pour the salsa evenly over the chicken pieces.
- Lock the lid on the pressure cooker. If you’re using an Instant Pot, press the “Manual” or “Pressure Cook” button and program it to cook for 7-9 minutes under high pressure for chicken breasts (cook for 7 minutes if the breasts are 6 ounces, increase to 8 or 9 minutes if the breasts are bigger) and 10 minutes for thighs. If you’re using bone-in thighs, I would increase the cooking time to 15 minutes. (For those of you using a stovetop pressure cooker, crank the heat to high to bring the contents to high pressure. Once high pressure is reached, reduce the heat to low, or just enough to maintain high pressure. Set a timer for 6 minutes for breasts and 9 minutes for thighs.)
- When the chicken is finished cooking, immediately release the pressure manually. To deal with all the released steam, I position my Instant Pot below the stovetop exhaust vent before I turn the valve. If you are cooking thighs, you don’t have to release the pressure manually—natural release is a-OK!
- Remove the lid right away and transfer the chicken to a bowl to prevent overcooking.
- Use two forks to shred the chicken. Taste the cooking liquid and adjust with salt and pepper if necessary.
- Pour the cooking liquid on top of the chicken and toss well to coat.
- Serve on top of your favorite grain-free tortillas or on lettuce wraps. Garnish with your favorite taco toppings and dig in!
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What would the cooking time be if using a crockpot?
Just plop the Salsa Chicken ingredients into your slow cooker or Crock Pot and cook on low for 4 to 6 hours or until chicken is cooked through and shreddable.
Your recipes are the BEST and your cookbooks are wonderful!
Question about this recipe: If I want to use the stove top, how would I adapt the recipe?
I would double the amount of salsa and add a splash of broth if needed. You can simmer it in a covered pot over medium low heat until the chicken is cooked through and shreddable (probably about 20 minutes).
Just made this tonight with thighs. Delicious!! Definitely going into our rotation. Thank you!