INSTANT POT SALSA CHICKEN TACOS
Yield: 5 servings
2 tsp. ancho chili powder
1 tsp. ground cumin
1/2 tsp. ground coriander
1 ½ lbs. boneless skinless chicken breasts
2 garlic cloves, minced
1 cup salsa
2 Tbsp. chopped cilantro
Salt and freshly ground black pepper, to taste
10 corn tortillas, warmed
Optional toppings: shredded cheese, shredded romaine lettuce, diced tomatoes, diced onion, diced avocados, plain Greek yogurt or sour cream and hot sauce
Instant Pot Directions:
In a small bowl, whisk together chili powder, cumin and coriander. Sprinkle mixture evenly over both sides of the chicken.
Place chicken in Instant Pot. Sprinkle garlic over chicken and then pour salsa over chicken evenly to cover.
To cook with Instant Pot: Close lid, turn vent to "sealing", select the "Manual" setting and set time to 13 minutes.
Once cycle is complete, allow the pressure to release naturally for 10 minutes. After 10 minutes, use the quick release method to release the remaining pressure.
Place chicken on a cutting board and shred. Return shredded chicken to Instant Pot.
Sprinkle chicken with cilantro and toss to coat. Season to taste with salt and pepper.
Serve shredded chicken in tortillas with optional toppings.
Slow Cooker Directions:
Season chicken as instructed in Step 1 above.
Place chicken in slow cooker. Sprinkle garlic over chicken and then pour salsa over chicken evenly to cover.
Cover slow cooker and cook on low 5-6 hours.
Follow Steps 5-7 above.