PRESSURE COOKER SALSA CHICKEN TACOS
In anticipation of the double-whammy of Cinco de Mayo and Mother’s Day, I present to you this super easy Mexican-inspired chicken tacos recipe. Busy mamas 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!
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.
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!
- 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 cookbook or our app, or just use your favorite store-bought salsa)
- Grain free tortillas or lettuce wraps
- Instant Pot electric pressure cooker or stovetop pressure cooker
- Measuring spoons
- Measuring cups
- Kitchen towel
- Large bowl
- Kitchen tongs
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” button and the “—” button until the “30” on the display decreases to 7 minutes for chicken breasts and 10 minutes for thighs. (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.
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!
Looking for more recipes? Head on over to my Recipe Index! You’ll also find exclusive recipes on my Webby Award-Winning iPhone® and iPad® app, and in my New York Times-bestselling cookbook, Nom Nom Paleo: Food for Humans (Andrews McMeel 2013).