Instant Pot Chicken Tacos

My secret to the best, juiciest shredded chicken? Cooking boneless, skinless chicken breasts in a flavorful sauce in the Instant Pot. Then on taco night, everyone builds their own dinner, piling tortillas (or beds of crunchy lettuce) high with the seasoned shredded meat and all our favorite toppings. A creamy avocado sauce spiked with lime juice does double duty, standing in for both guacamole and sour cream. The result is saucy shredded chicken tacos topped with a cool avocado dressing for the ultimate taco dinner. 

Tacos are among the only foods everyone in my family will eat, and once I learned about salsa chicken, my meal plans were never the same. I used to cook it in the slow cooker, but the Instant Pot gives me the same juicy texture and intense salsa flavor I love in a fraction of the time.

You’ll start by mixing the salsa, taco seasoning, and water together in the Instant Pot (taco seasoning gives the chicken a bolder flavor than salsa alone), then add the chicken breasts and turn to coat. As the chicken cooks, you’ll whip up the avocado sauce. Use a food processor to purée the avocado and sour cream until smooth, or use a bowl and a potato masher for a chunkier consistency. A squeeze of lime juice thins the sauce and maintains the avocado’s natural green hue.

When it’s time to serve, fill warm tortillas with the chicken, crunchy sliced radishes, shredded cheese, and the cool avocado sauce that’s guacamole and sour cream all-in-one.