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!
2cupsmangoI use frozen mango that I run under cold water to quickly thaw it.
½red oniondiced
2-3tbspbasilcut into ribbons or roughly chopped
1limejuiced
For the lime crema
1cupsour cream
½limejuiced
1½tspgarlicminced
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.