Sometimes you just need to throw everything in the Instant Pot and let it do its work. That’s what these salsa verde chicken tacos are all about. This recipe packs a lot of taste bang. You can keep it Paleo by simply cutting out the corn tortillas, but I would highly recommend piling up this tasty chicken high on a corn tortilla.
It’s best to use chicken thighs for these salsa verde chicken tacos because when you cook them in the Instant Pot, all the juicy fat gets rendered down to create a delicious sauce that mixes with the salsa verde, garlic, jalapeno and spices. This recipe is super easy. All you have to do is dump the ingredients in the Instant Pot set to cook for about 25 minutes.
You could probably substitute in pork for the chicken and get a delicious result as well. I leave the skin on the chicken thighs. That’s where a lot of the tasty fat is.
Work and home life have gotten busier recently, so anything I can do to make an easy meal helps out a lot. These tacos are really filling and lasted Ginny and me several days. We never got tired of them. Um, well, at least I didn’t. I think I actually ate most of them. Ginny is really particular about leftovers, but I definitely caught her packing some of these tacos for lunch so they must have been good.
I recently learned a great cooking tip from Samin Nosrat’s book, Salt, Fat, Acid, Heat. Salt meat before you cook it to help it retain moisture during the cooking process. The thicker the cut of meat, the more time you should give it to absorb the salt. For the chicken thighs, I salted them as soon as I got home from the store and let them sit for an hour or so before cooking. This was plenty of time to let the salt penetrate and keep them juicy.
PREP TIME: 10 minutes COOK TIME: 35 minutes SERVINGS: 6-7
- olive oil
- 1 onion, sliced thin
- 2 lbs. chicken thighs, bone in and skin on
- 1-8 oz. can salsa verde
- 1 jalapeno, diced
- sea salt
- 1 tsp cumin
- 1 tsp oregano
- juice of one lime
- corn tortillas
- cilantro for garnish
1. Put olive oil in Instant Pot and add onions. Set pot on saute setting and let them cook for 10 minutes or so. You can skip this step, but I think it really lends flavor to let the onions cook down some first.
2. Add remaining ingredients (except tortillas) to Instant Pot and cook for 25 minutes or so with pressure. Release pressure and remove chicken thighs from pot.
3. Shred chicken with two forks. Meanwhile, heat corn tortillas about one minute per side in a little bit of olive oil in a pan over medium heat. Assemble tacos and garnish with cilantro.