This week has been complete chaos - the end of school comes with so many crazy events and energy and while it’s so fun I’m already exhausted and the week is not even sort of over. On top of all the school shenanigans, my big girls are in swim lessons every day right now from 4:30-5:10pm across town so dinner has been PB&Js or Chick-Fil-A and it was time to get things back under control. These tacos are SO EASY, have only 3 ingredients and are ready in less than 20 minutes. I even made my taco meat ahead of time so I could just assemble, give them a quick heat bath under the broiler and we were good to go. And did I mention they were delicious?? We will definitely be making these again - time crunch or not.
Ingredients:
1.5 lbs boneless, skinless chicken thighs
1 jar Trader Joe’s Pineapple Salsa
Pink Himalayan Sea Salt (any salt will do)
Directions:
Season chicken thighs on both sides with salt. Place in single layer in bottom of Instant Pot.
Pour salsa evenly over chicken and close the lid.
Cook on high pressure for 10 minutes then release steam manually.
Shred chicken and toss in remaining sauce.
Serving: I used Siete Foods Crunchy Tortillas and place shredded spinach, chicken taco meat and some shredded cheese inside and popped them under the broiler for 2-3 minutes. Then topped with avocado and a squeeze of lime.
