Instant Pot Salsa Chicken Taco Lettuce Wraps can be made in just 20 minutes with the help of your electric pressure cooker and five simple ingredients.
One of the first recipes I posted on this blog was for Slow Cooker Chicken Taco Lettuce Wraps. The pictures are embarrassingly horrible and the blog post is all of two short paragraphs. Still, it’s a recipe that I make quite often, but even more now, I make that recipe in my Instant Pot.
Instead of cooking the chicken for 4-5 hours on low in my crockpot, I throw the chicken into my Instant Pot and let it cook for just 20 minutes. You can even throw frozen chicken breasts right in – The cooking time will be the same!
The process is simple, I rub the chicken breasts with a bit of taco seasoning, throw in one diced onion and one diced jalapeno and then top it all off with a jar of salsa. The result is juicy (never dry) chicken that shreds easily and is super flavorful. Also, because you’re using jarred salsa, it’s easy to control the heat by purchasing salsa that’s your desired heat level – mild, medium or hot.
I like to load the shredded salsa chicken up into the lettuce wraps and then top them with avocado, Greek yogurt, cheese and cilantro and then drizzle some hot sauce over the top. However, you could also serve this shredded chicken in traditional taco shells or over rice to make burrito bowls. The personalization is totally up to you and I think that’s what makes this recipe fun. On the side, consider serving up some seasoned black beans and rice (or even cauliflower rice for a low carb option).
Instant Pot Salsa Chicken Taco Lettuce Wraps
Salsa Chicken Taco Lettuce Wraps can be made in just 20 minutes with the help of your Instant Pot and five simple ingredients.
- 1 1/2 lbs boneless skinless chicken breast
- 1 1/2 tbsp taco seasoning
- 1 onion diced
- 1 jalapeno seeded and sliced
- 1 16-ounce jar salsa
- Kosher salt to taste
- Butter lettuce leaves for wrapping
- Sliced Radishes for topping
- Avocado for topping
- La Victoria Red Taco Sauce for topping
- Greek yogurt or sour cream for topping
- Shredded cheddar cheese for topping
- Cilantro for topping
- Lime wedges
- Rub chicken breasts with taco seasoning and place in bottom of Instant Pot.
- Spread chopped onion and jalapeno over chicken breasts. Pour salsa over top.
- Seal the Instant Pot and set to HIGH pressure for 20 minutes.
- Allow the Instant Pot to release naturally. This should take 10-15 minutes.
- Remove chicken breasts from Instant Pot and shred with two forks. Place chicken back in Instant Pot and stir to combine. Season with salt, to taste.
- To serve, spread chicken on lettuce leaves and top with any desired toppings.
*If using a slow cooker, cook on low for 4-6 hours or until the chicken is done. You can leave the slow cooker on low for up to 8 hours.
Wine Pairings for Salsa Chicken Taco Lettuce Wraps:
•Look for lighter-bodied, fruit-focused reds like Beaujolais or Grenache.
•Alternatively, Sauvignon Blanc, Pinot Gris and Vinho Verde are good white wine pairing options.
More Taco Recipes:
- Fish Taco Bowls with Mango Salsa & Avocado Cream Sauce
- Slow Cooker Steak Carnitas Bowls
- Grapefruit & Avocado Fish Tacos
- Quinoa Taco Bowls with Guacamole