This Instant Pot Shredded Chicken Tacos with Mango Salsa and Lime Crema is super easy and takes little to no time to put together! Make this for your next Taco Tuesday!
Instant Pot Tacos
Does anyone feel like they’re just running out of time lately? It feels like after a blink of an eye, it’s dinner time already and I am NO prepared. Oops.
Lately, to combat against that “what am I going to eat,” I’ve just started making tacos and experimenting ways to change it up. It’s a delicious healthy way to quickly get dinner ready!
Most of these ingredients are staples in my pantry or freezer (ie frozen mango to the rescue!) and hopefully, they’re in yours too so you can also quickly get dinner ready in 30 minutes.
What You’ll Need
For the Instant Pot shredded chicken:
- chicken breasts
- salsa
- taco seasoning
For the mango salsa:
- mango: I use frozen mango that I run under cold water to quickly thaw it.
- red onion
- basil
- lime juice
For the lime crema
- sour cream
- lime juice
- garlic: minced
How To Make Quick and Easy Instant Pot Shredded Chicken Taco
- In the Instant Pot, add in the chicken breasts and 1/4 cup of water before adding the salsa and taco seasoning to the chicken. Try to pour the salsa on top of the chicken as much as possible.
- Close the lid, set the valve to sealing, and set it to manual pressure for 6 minutes.
- Natural pressure release for 10 minutes when done. Quick release the rest of the pressure if needed.
- Shred the chicken.
- While the chicken is cooking in the Instant Pot, prepare your mango salsa by combining the diced mango, red onion, basil, and lime juice.
- Then mix together sour cream, lime, and minced garlic to make the lime crema.
- Combine once everything is done.
Are these Tacos Spicy??
Nope! Nothing in this chicken taco recipe is spicy. However, if you want, you can some chipotles in adobo into the Instant Pot and some diced jalapenos in the mango salsa.
Can Make These Tacos in a Slow Cooker Instead?
You can! If you don’t have an Instant Pot or prefer to have something prepped to go earlier in the day, cook the chicken on low for 6-7 hours or high for 4 hours.
Can I Freeze The Taco Chicken?
Store shredded chicken breasts in the freezer for up to three months. I like to freeze them in 1 cup/1 breasts increments in freezer safe bags so I can pull out just what I need to defrost.
Recipe Variations
- Don’t have mangos? Try my pineapple salsa.
- Don’t have basil for the mango salsa? Try cilantro.
- Chicken breasts can be swapped for chicken thighs. Just add an extra 1-2 minutes to the cook time.
- Don’t have sour cream for the lime crema? You can swap for yogurt or creme fraiche
Instant Pot Shredded Chicken Tacos with Mango Salsa and Lime Crema
Ingredients
- 12-15 medium soft flour tortillas
For the Instant Pot shredded chicken
- 3-4 chicken breasts, boneless, skinless
- 430 ml salsa
- 1½ tbsp taco seasoning
For the mango salsa
- 2 cups mango, I use frozen mango that I run under cold water to quickly thaw it.
- ½ red onion, diced
- 2-3 tbsp basil, cut into ribbons or roughly chopped
- 1 lime, juiced
For the lime crema
- 1 cup sour cream
- ½ lime, juiced
- 1½ tsp garlic, minced
Instructions
- In the Instant Pot, add in the chicken breasts and 1/4 cup of water before adding the salsa and taco seasoning to the chicken. Try to pour the salsa on top of the chicken as much as possible.
- Close the lid, set the valve to sealing, and set it to manual pressure for 6 minutes.
- Natural pressure release for 10 minutes when done. Quick release the rest of the pressure if needed.
- Shred the chicken.
- While the chicken is cooking in the Instant Pot, prepare your mango salsa by combining the diced mango, red onion, basil, and lime juice.
- Then mix together sour cream, lime, and minced garlic to make the lime crema.
- Layer everything onto the tortilla when done.
Other places to connect with me
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Email: [email protected]
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