Instant Pot Chicken Tacos + Mango Salsa


Instant Pot Shredded Chicken Tacos + Mango Salsa


  • 3-4 Chicken breasts
  • Juice of 1 orange
  • Juice of two limes
  • 1 white onion diced
  • 4-5 cloves garlic
  • 1 tsp chipotle chili powder (replace with another tsp of regular chili powder for less spice)
  • 2 tsp regular chili powder
  • 1 tsp oregano
  • 1 tsp cumin
  • 1 ½ tsp salt
  • 1 tsp pepper
  • 1 bottle of beer or 8oz chicken stock
  • 1 package corn tortillas

Mango Salsa Ingredients:

  • 2 mangos, cubed (or 1 can, drained)
  • ¼ cup finely diced red onion
  • ½ jalepeno (deseeded and finely diced, omit for no spice)
  • 1-2 Tbs chopped cilantro
  • ¼-1/2 cup finely diced red bell pepper (more or less to tate)
  • ¼ tsp salt (more to taste)


  1. Place all ingredients for chicken into your instant pot. Cook on hi pressure for 10 minutes. Once ready you can let the pressure release naturally or release it manual (be CAREFUL!)
  2. Remove chicken. Shred and return to instant pot. Either eat immediately or carmelize in a skillet for cripsier edges. To do this heat a skillet over medium high heat. Add chicken with some of the juice and let cook for 3-5 minutes. This will help the juices adhere to chicked a little better. Make sure you don’t over cook because this will dry out the chicken!
  3. For the salsa add all ingredients to a bowl and combine. Set aside.
  4. Assemble tacos corn tortilla, then chicken, then salsa – for extra toppings maybe use avocado, lime wedges, finely dice white onions, or cilantro!
  5. Enjoy!


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