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+ servings
Instant pot full of salsa chicken for family taco night
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5 from 2 votes

Easy Salsa Chicken Tacos

One meal that baby, toddler, kids and even adults will love - these salsa chicken tacos make for an easy and delicious family dinner!
Prep Time5 mins
Cook Time15 mins
Pressure Release5 mins
Course: Main Course
Cuisine: American
Servings: 8 tacos
Calories: 119kcal
Author: Michele Olivier

Equipment

  • Instant Pot

Ingredients

  • 1 pound boneless skinless chicken breasts or thighs
  • 1 cup salsa
  • 2 tsp mild chili powder
  • 1/2 tsp sea salt
  • 1/2 tsp paprika
  • 1/4 tsp garlic powder
  • 2 tbsp water (optional - see instructions)

Instructions

Instant Pot

  • If using a thicker salsa (like the one pictured above) add in 2 tablespoons of water to the instant pot. If you are using a thinner salsa, usually found in the produce section of your grocery store, you can skip the added water.
  • Place the chicken into the Instant Pot. If doubling the recipe, make sure the chicken is in a simple layer at the bottom of the pot.
  • Sprinkle on the chili powder, garlic powder, paprika and salt.
  • Pour the salsa on top of the chicken. Do not mix.
  • Place lid on the Instant Pot and lock it into place. Move the steam valve to the seal position and manually set the Instant Pot to 10 minutes on high pressure. Let naturally release for 5 minutes and then manually release the rest of the pressure.
  • Transfer the chicken to a cutting board using 2 forks, shred into bite-size pieces. This is a great time to keep in chicken separate for baby or toddler that doesn't like as much flavor.
  • Transfer the salsa liquid to another bowl or measuring cup - don't worry we will add it back in.
  • Place the shredded chicken back into the instant pot, adding back the salsa liquid a little at a time until you get the right chicken to salsa ration. Depending on how much water is in the chicken, I usually use half of the salsa.

Slow Cooker or Crock Pot

  • Using the same ingredients, you would cook the chicken in a slow cooker for 4-6 hours or until cooked all the way through.

Notes

Age: 9+ months 
Frozen Chicken: if using the Instant Pot, you can definitly use frozen chicken. I would add 2 minutes onto the cooking time. But no other moditifcations are needed. 
Salsa: you can use any salsa you have on hand, though I would recommend using a mild salsa if serving to kids;). For thicker salsas (like in the pictures above) you will have to add in 2 tablespoons  of water into the instant pot. If you are using the fresh salsa that is found in the produce section of the grocery store, then you can skip the extra water. 
Storage: you can store any leftovers in an air-tight container in the fridge for up to 5 days. 
Shredding Chicken: you can place the chicken on a cutting board and shred with 2 forks OR you can place the chicken into a stand mixer or use a hand held mixer and shred the chicken on low, yes this really works!
Leftovers: you can use this chicken in quesadillas, in lettuce wraps, on top of a salad, inside a sandwich, in burrito bowls, on nachos or anything else you can think of. 

Nutrition

Calories: 119kcal | Carbohydrates: 2.5g | Protein: 17g | Fat: 4.4g | Saturated Fat: 1.2g | Cholesterol: 50mg | Sodium: 250mg | Potassium: 251mg | Fiber: 0.8g | Sugar: 1.1g | Calcium: 19mg | Iron: 1mg