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Instant Pot or Slow Cooker Chicken Taco Salad


  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes (plus 5 minute NPR)
  • Total Time: 30 minutes
  • Yield: 6 servings 1x

Description

Seasoned, tender slices of chicken served atop a bed of romaine lettuce with tomatoes, Fritos, green onions, avocados, cheese and dressing. Chicken is cooked in your Instant Pot or slow cooker.


Scale

Ingredients

For the chicken:

  • 2 tsp chili powder
  • 2 tsp cumin
  • 1 tsp seasoned salt
  • 1 tsp pepper
  • ½ tsp smoked paprika
  • ½ tsp dried oregano
  • ¼ cayenne pepper
  • 2 pounds boneless skinless chicken breasts
  • 1 cup chicken broth

For the salad:

  • 12 cups chopped romaine lettuce
  • 1 cup diced tomatoes
  • ½ cup diced green onions
  • 1 large avocado, sliced
  • 3 oz Fritos or tortilla chips
  • ¾ cup grated cheese
  • 12 Tbsp ranch salad dressing (or I like the Bolthouse Cilantro Avocado Dressing)

Instructions

For the Instant Pot:

  1. In a small bowl combine the chili powder, cumin, seasoned salt, pepper, paprika, oregano and pepper. Take the mixture and rub it all over the chicken breasts until they are coated well. Place the chicken in the Instant Pot. Pour in the chicken broth.
  2. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 15 minutes. 
  3. While the chicken is cooking prepare the salad ingredients.
  4. When time is up on Instant Pot let it sit for 5-10 minutes then move the valve to venting. Remove the chicken and place it on a cutting board. Use a serrated knife to slice the chicken into across the grain. 
  5. Serve chicken on top of romaine lettuce surrounded by other toppings and your favorite dressing.

For the Slow Cooker: 

  1. In a small bowl combine the chili powder, cumin, seasoned salt, pepper, paprika, oregano and pepper. Take the mixture and rub it all over the chicken breasts until they are coated well. Place the chicken in the slow cooker. Pour in the chicken broth.
  2. Cover and cook on low for 4-6 hours. 
  3.  Prepare the salad ingredients. Remove the chicken and place it on a cutting board. Use a serrated knife to slice the chicken into across the grain. 
  4. Serve chicken on top of romaine lettuce surrounded by other toppings and your favorite dressing.

Notes

I used my 6 quart Instant Pot Duo 60 7 in 1*. Make in the 3 or 8 quart with no changes.

Recipe adapted from Taste of Home

  • Category: Chicken
  • Method: Instant Pot