Instant Pot Chicken Ranch Tacos
I’ve been making a version of these tacos in the slow cooker for years. It was only a matter of time before I made them in the pressure cooker. These Instant Pot Chicken Ranch Tacos are on the table in 30 minutes and a Mountain Mama family favorite!
To say I’ve fallen in love with my Instant Pot is an understatement. While it will never replace my beloved slow cooker, the Instant Pot quickly earned a permanent home in my kitchen. It is my go to for hard boiled eggs, making quick soups, and my latest obsession- making my own yogurt. Here’s a link to the recipe I used–> EASY Cold Start Yogurt.
These Ranch Chicken Tacos are one of my go-to recipes. I’ve been making them in the slow cooker for years and they’re one of my boys favorite dinners. I love how easy they are to make and the boys love them because it’s the perfect meal to make your own. I have one who does burrito style in a flour tortilla with a ton of lettuce, red onion, and drizzle of ketchup (yup, gross, I know) and my little guy is firmly on a hard shell kiddo. He loaded his with shredded cheddar and guacamole! I opt for either a hard shell or some sort of taco salad concoction.
My favorite green salsa is the salsa verde from Trader Joes. It’s not overly spicy, perfectly savory, and each jar is 12 oz- no leftovers when making this recipe! I’ve used other salsas when I’m out but I always go back to the Trader Joes. It’s a rarity that I don’t have a jar (or 5) hiding in my pantry.
If you don’t have an Instant Pot, get one! Seriously. But know that you could easily make these in the slow cooker as well. Follow the prep directions as written below and then cook the chicken on low for 4-5 hours. They’ll turn out just as good!
As always, thanks for reading and have a wonderful week! Happy #TacoTuesday
My favorite slow cooker chicken taco recipe adapted for the pressure cooker so dinner can be on the table in 30 minutes!
- 1 1/2 lb boneless, skinless chicken breasts
- 1- 1 oz packet of ranch dressing mix
- 12 oz green salsa (Trader Joes is my favorite!)
- In a small bowl, mix ranch dressing mix with the green salsa.
- Place chicken breasts in the Instant Pot. Sprinkle with a pinch of kosher salt.
- Pour the salsa mixture over the chicken breasts.
- Set the Instant Pot to ‘poultry’ setting. Cook for 10 minutes. Let the pressure release naturally for 5 minutes and then finish with a quick release. Shred chicken and toss in the ranch/salsa sauce.
Serve the ranch chicken in hard corn shells (my favorite!), flour tortillas, as a burrito bowl, or as a taco salad with all your favorite fixings.
photos by Kelli Hatcher/ recipe by Mountain Mama Cooks