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Ingredients
4 Chicken thighs frozen, boneless, skinless
16 Ounce jar chunky salsa
1//2 Cup chicken broth
1/4 Cup taco seasoning 1 packet
For Serving
8 Crispy taco shells
Shredded lettuce
Shredded cheese
Chopped tomato
Avocado
Instructions
Place frozen chicken breasts in the bowl of the instant pot.
Whisk the chunky salsa, chicken broth, and taco seasoning together.
Pour the salsa mixture over the chicken breasts.
Set Instant pot electric pressure cooker to poultry - 25 minutes.
Use natural pressure release for 10 minutes.
Remove chicken and shred.
Serve instant pot salsa chicken tacos in taco shells; topped with cheese, lettuce, tomato, and avocado.