Easy Instant Pot Salsa Verde Chicken Tacos

For the Salsa Verde Chicken

• 1½ lbs. chicken breasts, roughly chopped*
• 16 oz. salsa verde
• ½ tsp cumin
• 1 onion, diced
• 1 green pepper, diced
• 3 cloves garlic, minced
• 1 Tbsp olive oil

For the Tacos

• 10 flour tortillas  (taco size)
• 1 avocado, diced
• 2 jalapenos, sliced into coins
• 2 limes, sliced
• ⅔ C cotija cheese crumbles
• ⅓ C chopped cilantro

1. In a large glass measuring cup, measure 1½ cups salsa verde. Set aside.
2. Set the Instant Pot to "saute" mode for 7 minutes and heat 1 tablespoon olive oil. Saute the onion, green pepper, and cumin until the timer runs out, then add in the minced garlic and continue to saute while the Instant Pot cools down, about 3 minutes.
3. Nestle the chicken breasts on top of the sauteed vegetables and pour the salsa verde over the chicken. Spoon the salsa verde over the chicken to make sure all parts of the chicken are covered in sauce. Close the Instant Pot and make sure the lid is set to "seal." Cook on HIGH pressure for 10 minutes. Allow 10 minutes of natural release (wait for the display to read "L:10"), then manually release any remaining pressure.
4. While the chicken is cooking, prepare your toppings.
5. Remove the chicken from the pot and shred. Mix back in with the salsa verde and vegetables and keep warm until ready to serve.
6. Spoon ½ cup of salsa verde chicken into a tortilla and top with desired toppings. Enjoy!

*Cut each chicken breast into two or three pieces (about 4-6 oz. each) to ensure all the chicken cooks evenly in the Instant Pot.

Nutrition facts are a calculated estimate 1/2 cup of the prepared Salsa Verde Chicken, not including tortillas or any toppings.