There’s just something about late summer and early fall evenings that make a taco night at home seem absolutely spot on. Sweetening the deal even further, gluten-free goddess Danielle Walker divulged this incredibly easy chicken taco recipe to us recently when she walked us through her autoimmune-friendly kitchen.
We may be the last people on earth without an Instant Pot, but this recipe stands ready to convert us, wholly. All that is added to the chicken is salsa and seasoning and these tacos are ready to be slapped together in a clean, crunchy lettuce or cabbage leaf. Try them right away, then work your way through our vegan taco recipe round-up here — you won’t be sorry you did. Bonus points: the pineapple salsa recipe shown can be found here!
Instant Pot Chicken Tacos
2 lbs boneless skinless chicken thighs, fresh or frozen
1 lb boneless skinless chicken breasts, fresh or frozen
1 cup mild roasted tomatillo salsa (or salsa verde)
2 to 3 Tbsp organic taco seasoning
butter lettuce leaves
pinapple-avocado salsa (optional)
Put the chicken pieces in the bowl of the Instant Pot. Add the salsa and seasoning, and toss to coat. Secure the lid and set the pressure release to sealing. Select the manual program and set the cooking time to 10 minutes at high pressure (for fresh chicken) or 20 minutes (for frozen chicken).
When the cooking program is done, press cancel and quickly release the pressure, then remove lid. Using two forks, shred the chicken. Fill the lettuce leaves with the shredded chicken and your desired toppings. Serve warm.