Instant Pot Salsa Chicken Tacos

Name: Instant Pot Salsa Chicken Tacos
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Tex-Mex
Ingredients: 2 lb (900 g) boneless, skinless chicken thighs, patted dry; 1½ cups (360 ml) medium salsa (red or green); ½ cup (120 ml) low-sodium chicken broth; 1 teaspoon (2 g) ground cumin; ½ teaspoon (1½ g) garlic powder; ½ teaspoon (1½ g) onion powder; ½ teaspoon (3 g) kosher salt; ¼ teaspoon (½ g) black pepper; 8 tortillas corn tortillas (6-inch); ¼ cup (15 g) fresh cilantro, chopped; 2 limes fresh lime, cut into wedges; ¼ medium onion (60 g) white onion, finely diced (optional); ⅓ cup (85 g) cotija cheese, crumbled (optional); 1 avocado ripe avocado, sliced (optional)

From the MyKitchenBank Kitchen

Tender, flavorful chicken cooked quickly in an Instant Pot with salsa, then shredded and served in warm corn tortillas with fresh cilantro, lime, and your favorite taco toppings. Ready in under 30 minutes.

Prep: 10 min
Cook: 15 min
Wait: 5 min
Total: 30 min
Makes: 8 tacos (2 per person)

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Steps

Before you start

Pat chicken thighs dry with paper towels for better browning
Gather all toppings before cooking (cilantro, lime, onion, etc.)
Have tortillas ready to warm

1
Sauté chicken
- Set the Instant Pot to the sauté function (high heat).
- Once hot, working in batches if needed, place the chicken thighs in the pot without crowding.
- Sear for 3–4 minutes per side until they develop a light golden-brown color.
- This step adds depth to the flavor.
- Remove chicken to a plate.
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Ready when: Chicken is light golden on both sides
Tip: Don't skip searing—it builds flavor through browning
2
Build sauce and add chicken
- With the pot still on sauté mode, pour in the salsa and chicken broth, scraping the bottom with a wooden spoon to dissolve any browned bits.
- Add cumin, garlic powder, onion powder, salt, and black pepper.
- Stir to combine.
- Return the seared chicken thighs to the pot, nestling them into the sauce so they're partially submerged.
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Ready when: Chicken is returned to the pot and sauce is blended
Tip: Scraping the fond from the bottom adds extra savory depth
3
Pressure cook chicken
- Close the Instant Pot lid and set the vent to sealing.
- Cook on high pressure for 8 minutes.
- When time is up, allow the pressure to release naturally for 5 minutes, then carefully quick-release any remaining pressure by moving the vent to venting.
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Ready when: Chicken is fall-apart tender when pierced with a fork
Tip: Natural pressure release for 5 minutes keeps the chicken from drying out
4
Shred chicken
- Carefully open the pot (steam will escape).
- Using two forks or shredding forks, pull the chicken into bite-sized shreds directly in the pot, mixing it into the salsa sauce.
- Let it rest for 1 minute so the chicken absorbs the flavors.
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Ready when: Chicken is fully shredded and coated with sauce
Tip: Shred while the chicken is still hot—it's easier and the meat absorbs sauce better
5
Warm tortillas
- While the chicken rests, heat a large skillet or comal over medium-high heat.
- Working one or two at a time, place corn tortillas directly on the dry pan for about 30 seconds per side, until they're warm, pliable, and slightly charred in spots.
- Transfer to a clean kitchen towel to keep warm.
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Ready when: Tortillas are warm, pliable, and lightly charred
Tip: Wrapping warm tortillas in a clean kitchen towel keeps them warm and soft until serving
6
Assemble and serve
- Divide the warm tortillas among four plates (2 per person).
- Spoon the shredded salsa chicken into each tortilla.
- Top with fresh cilantro, diced onion if using, crumbled cotija cheese, and avocado slices.
- Serve with lime wedges on the side for squeezing over the tacos.
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Ready when: Tacos are assembled and ready to eat
Tip: Arrange toppings in small bowls so diners can customize their tacos

Good to know

Tips

For extra spice, stir in diced jalapeños or a pinch of chili powder into the salsa sauce before pressure cooking.
The salsa chicken is versatile—use it in burrito bowls, nachos, enchiladas, or quesadillas.
If your salsa is very watery, use less chicken broth or quick-release pressure after cooking, then simmer on sauté mode for 2–3 minutes to reduce excess liquid.
Batch the searing step if your Instant Pot is small; don't overlap the chicken thighs in the pot.

Make ahead

Shredded salsa chicken (without tortillas or fresh toppings) can be made up to 2 days ahead. Store in an airtight container in the refrigerator. Reheat gently in a skillet with a splash of broth or warm in the Instant Pot on sauté mode before assembling tacos.

Storage & reheating

Store leftover shredded salsa chicken in an airtight container in the refrigerator for up to 3 days. Freeze for up to 2 months. Thaw in the refrigerator overnight and reheat gently on the stovetop. Tortillas and fresh toppings should not be stored together; assemble fresh at serving time.

Substitutions

corn tortillas (6-inch) → flour tortillas or small corn tostadas. Flour tortillas will be softer and more pliable; tostadas will be crunchier. Adjust the number based on preference.
medium salsa (red or green) → salsa verde (green salsa) or fresh pico de gallo mixed with tomato sauce. Salsa verde will give a brighter, tangier flavor. Pico de gallo gives a fresher taste but may need to be slightly cooked into the sauce.
boneless, skinless chicken thighs → boneless, skinless chicken breasts (reduce cooking time to 6 minutes). Breasts cook faster and are leaner but may dry out slightly. Watch timing carefully.
cotija cheese → queso fresco or feta cheese. Both crumble similarly and provide a salty, tangy element. Use the same amount.