The Recipe Critic · by Melanie Dueck★ 5.0 (6)
Instant Pot Salsa Verde Chicken Tacos
NUTRITION · PER SERVING30M COOK
CAL 13%·PRO 58%
CARBS 16G24% OF CAL
5G FIBER8G OTHER3G TOTAL SUGAR
FAT 9G31% OF CAL
2G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender shredded chicken cooked in an instant pot with salsa verde, served in corn tortillas with fresh toppings. Quick, customizable, and family-friendly.
mainmexicantacochicken🥘 pressure cookerdairy freegluten free
View the full recipe on The Recipe Critic →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 pounds boneless skinless chicken breasts
- ½ teaspoon cumin powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon salt
- 1 (16-ounce) jar salsa verde
- avocado
- cilantro
- corn tortillas white or yellow
- lime wedges
- queso fresco
- romaine lettuce
At a glance
PER SERVING · TIME 30M
CAL 13%·PRO 58%
CARBS 16G24% OF CAL
5G FIBER8G OTHER3G TOTAL SUGAR
FAT 9G31% OF CAL
2G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 25m
- Sodium
- 943mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 707mg
- Calcium
- 65mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 943MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.