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!
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.