Instant Pot Salsa Verde Chicken Tacos {Freezer Friendly}

Taco Tuesday just got Instant with these Salsa Verde instant pot tacos. The recipe is a also a perfect freezer meal prep recipe!

Course Instant Pot

Cuisine American

Keyword Chicken tacos, Instant Pot Tacos

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 263

Author Meal Plan Addict

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

Add all ingredients (except the tortillas and toppings) 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.

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!

Instant Pot Salsa Verde Chicken tacos have been tested in an 8 quart Instant Pot and work just fine!