Instant Pot Salsa Verde Chicken Tacos
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Instant Pot Salsa Verde Chicken Tacos {Freezer Friendly}

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6
Author Steph | Confessions of a Meal Plan Addict

Ingredients

  • 4 boneless skinless chicken breasts
  • 16 oz salsa verde green salsa
  • ½ Tablespoon cumin
  • ½ Tablespoon chili powder
  • 14 oz can black beans drained and rinsed
  • 1 package tortillas
  • ** If using a thick salsa you will need to add ½ -3/4 cup of water to thin it to prevent scorching**
  • Salsa Toppings of choice lettuce, tomatoes, cilantro, etc

Instructions

PREP DIRECTIONS:

  • Add all ingredients (except the tortillas) to one gallon sized freezer bag or re-usable container.
  • If you choose to store your meal in the freezer, add your salsa chicken bag to a new gallon sized bag. Also add the bag of tortillas.
  • Lay flat and store in the freezer. This recipe can also be frozen for up to 3 months.

TO COOK (INSTANT POT):

  • Thaw the meal overnight in the fridge if you froze it.
  • Pour the salsa and raw chicken mixture into the Instant Pot insert.
  • Close the lid, place the pressure release valve to seal, and set the Instant Pot to 12 minutes.
  • Quick release the pressure.
  • If your chicken breasts are quite large, you may need to put them back in for 2-3 minutes to get them to shred.
  • Shred the chicken in the salsa mixture.
  • Build your tacos!