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Instant Pot Shredded Chicken Tacos with Mango Salsa and Lime Crema

November 11, 2020 by Carmy Leave a Comment

Disclaimer: This post may contain affiliate links. For more info, please see my privacy policy. Affiliate links may give me a commission on the product but it is of no extra cost to you.

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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
salsa and taco seasoning on top of chicken breasts in an instant pot

For the mango salsa:

  • mango: I use frozen mango that I run under cold water to quickly thaw it.
  • red onion
  • basil
  • lime juice
bowl of mango salsa ingredients: mango, red onion, and basil

For the lime crema

  • sour cream
  • lime juice
  • garlic: minced
lime crema

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.
shredded taco chicken meat in instant pot
  • 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.
mango salsa

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

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!
Print Rate
Prep Time: 5 mins
Cook Time: 16 mins
Total Time: 21 mins
Servings: 4 servings

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.
Tried this recipe?Did you make this recipe? I’m always so happy to hear about it! I’d love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I’d really appreciate a comment with a 5 star rating! ♥
Authour: Carmy
Course: Main Course
Cuisine: Tex Mex

Other places to connect with me
Instagram: @carmyshungry
Facebook: https://www.facebook.com/carmyycom
Email: [email protected]

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Want more information about meal prepping? Confused and curious about how to start meal prepping? Want to have everything you need in one convenient spot? Check out my new e-book - it is everything you need to know to start meal prepping!  ♥
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Filed Under: All Recipes, Instant Pot, Main Dishes, Recipes Tagged With: chicken

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Carmy is a healthy-ish living blogger based in Toronto. Here you can find healthy-ish meal prep recipes, Instant Pot recipes, and lightened up family favourites! Follow along on as she shares what she learns along the way!

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