Salsa Chicken Tacos

Spaghetti squash is a great low-carb alternative to pasta. I love how I can eat a good sized portion without any guilt because it’s a vegetable! It’s delicious with this spaghetti sauce as well


  • 16 oz boneless skinless chicken breast
  • 1 cup salsa verde
  • 1.5 cup mild red salsa
  • Taco seasoning
  • 1 cup sour cream (or 1 cup plain greek yogurt)
  • 2 teaspoons cumin
  • 1/2 of a yellow onion, sliced
  • 1/2 of a red bell pepper, sliced
  • 1/2 of a yellow green bell pepper, sliced
  • 1/2 of a yellow bell pepper, sliced
  • 1/2 of a orange bell pepper, sliced
  • juice from 1 lime
  • 4-6 tortillas


  • Pressure cooker
  • Pressure Cooker Trivet
  • Medium Bowl
  • Silicone-tipped tongs
  • Knife
  • Cutting Board
  • Spoon
  • Can Opener
  • Measuring Cups & Spoons
  • Sink & Trashcan

Access Salsa Chicken Tacos Prep-Along Video


  1. Place the stainless steel insert into the pressure cooker base and put the trivet on the bottom of the stainless steel insert. Pour in chicken stock then arrange the chicken breasts, on top of the trivet.
  2. Combine the 2 salsas in a medium bowl. Stir the taco seasoning into the salsa mixture. Reserve about 1/2 cup of the salsa/seasoning mixture, and pour the rest over top of the chicken.
  3. Lock the lid on top of the pressure cooker and make sure the steam release knob is turned to “sealing”. Press the Manual (Pressure Cook for the new IP-DUO60) button on the front. High pressure should automatically be selected, but if it’s not for some reason, press the Pressure button to toggle it to high. Use the plus or minus buttons to set the cook time to 15 minutes. Wait a few seconds and you should hear a beep. When the timer goes off, allow the pressure to release naturally (NPR) for 5 minutes. Then use a long serving spoon to turn the steam release knob to “venting” to release any remaining pressure. This steam is VERY HOT pull your hands away quickly, stand back, and allow the steam to escape.
  4. Once the pressure is released, remove the lid and transfer the chicken breasts to a bowl with a pair of silicone-tipped tongs and shred the chicken with two forks or handheld electric beaters.
  5. Turn your pressure cooker on to saute mode HIGH. Add your bell peppers and onions and allow to cook in the remaining sauce.
  6. When the peppers and onions are soft, reduce the remaining salsa/spice mixture to half of what you started with, then turn your pressure cooker off.
  7. Then add the shredded chicken and remaining fresh salsa/seasoning mixture to the peppers/onions/sauce reduction mixture and stir.
  8. Serve warm on tortillas with fresh cut lime wedges and cilantro (optional).

Side Ideas

  • Black Beans
  • Hispanic Inspired Rice
  • Rainbow Fruit Salad

Recommended Products

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  1. Frozen chicken breasts: You can use frozen chicken breasts in this recipe. Keep in mind that the pressure cooker will take slightly longer to come to pressure, and add an additional 5 minutes to the cook time (for a total of 20 minutes).
  2. Storage: Cooked salsa chicken can be stored in an airtight container in the refrigerator for up t o 4 days. Alternately, you can place cooled salsa chicken in a freezer Ziploc bag and freeze for up to three months.

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