Instant-Pot Salsa Verde Lime Chicken Taco’s

In a bowl, wisk together:

  • 14 oz. Salsa Verde
  • 1/4 cup Lime Juice
  • 1/2 cup Honey
  • 1/2 cup Sour Cream
  • 3 tbsp Taco Seasoning
  • 1/2 cup water

Stir in:

  • 1 can Chopped Green Chilies; drained

Pour enough of the salsa mixture to lightly cover the bottom of the Instant Pot.


  • 5-6 Large frozen Chicken Breast

Set Instant Pot on Poultry setting/High Pressure for 20 min.

When finished, do a quick release.  Shred the chicken.

Serve chicken on

  • Flour Tortillas (fried or warmed)


  • Shredded Cheese
  • Diced Tomatoes
  • Diced Onions
  • Sauteed Bell Peppers
  • Guacamole
  • Sour Cream



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