Tacos have always been one of my favorite foods. This taco recipe is the most simple and hands off recipe that I stole from my mom. She would always throw a bunch of chicken and salsa into a crockpot and let it go all day, and it was the BEST American version of chicken tacos ever, so thanks Laura. I have changed it slightly and made it for the instant pot because it is so quick and juicy! This is the best meal if you don’t want to do a lot of work and just want to throw it all in and have dinner ready in 20 minutes!

Ingredients:

  1. 1 lb Chicken thighs 
  2. 1 tsp salt
  3. 1 cup of salsa
  4. ¾ cup chicken stock
  5. Jicama tortillas (I got mine from Trader Joes) or tortillas of choice
  6. ¼ cup Cilantro chopped
  7. 2 TB Red onion small diced for garnish
  8. Lime wedges for garnish
  9. Avocado for garnish

Instructions:

  1. Salt chicken with 1 tsp of salt.
  2. Mix your salsa and chicken stock.
  3. Add chicken and salsa mixture to instant pot. Turn on manual, high pressure and set to 20 minutes. Close pressure valve and let go. Once it beeps and is done you may release pressure and open instant pot. 
  4. Shred chicken with two forks and add back to liquid mixture. 
  5. Turn instant pot to saute setting and let simmer 10-20 minutes to reduce the sauce and make thicker. Turn off and remove chicken once it is a thick sauce.
  6. Assemble your tacos! First chicken, then avocado, red onion, cilantro and squeeze of lime! Enjoy!
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