Whether it’s Taco Tuesday or any other day of the week, tacos are always a win!
- 2 lbs. chicken breast or thighs
- 1 cup salsa
- 1/3 cup water
- 2 tsp. ground cumin
- 2 tsp. chili powder
- 1 tsp. garlic powder
- 1 tsp. ground coriander (optional)
- 1/4 tsp. cayenne pepper
- 1/2 tsp. sea salt
- 1/4 tsp. black pepper
- Salad greens or Butter leaf lettuce
- Optional Toppings: veggies of choice, cilantro, olives, avocado, fresh salsa, lime wedge etc.
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- Place all ingredients except salad greens/lettuce and toppings into Instant Pot
- Select “Pressure Cook” and adjust time up or down to 17-19 minutes (depending on how thick your chicken breasts are).
- Shred chicken with two forks. If meat watery, select the “Saute” setting and cook for 5-8 minutes or until liquid is reduced.
- Serve chicken in a lettuce wrap, tortilla or on a bed of greens.
