Instant Pot Verde Chicken Tacos with Black Bean Sweet Potatoes

easy chicken tacos

These delicious Instant Pot Verde Chicken Tacos with Black Bean Sweet Potatoes never disappoint. Ready in minutes with minimal ingredients. These tacos have become one of my families favorite go to weeknight dinner recipes. Less than an hour and dinner is ready! Plus you can make it in either your instant pot or crockpot.

Cooking time does take a bit longer if you do the crockpot but it is a set it and forget it kind of deal which is great for a day you have to run out and do some errands or if you need to work.

shredded chicken taco recipe

I love pairing the tacos with this black bean sweet potato skillet. Which makes for a hearty dish and finishes off the dinner. Plus, bonus they are ready in 15 minutes. The flavors pack quite a punch and are even better the next day as leftovers. Trust me, make extra!

Want to skip the tortilla? No problem this combo is equally delicious as a bowl (I love adding a handful of fresh spinach) or nacho style over your favorite tortilla chips. Super versatile and easily gluten free just pick the appropriate tortillas.

black beans and sweet potatoes

Topped with fresh diced mango, avocado and cotija cheese, and if you are a cilantro fan like me sprinkle on a bit with a squeeze of fresh lime and you won’t regret it.

Putting it all together.

Verde Chicken

Grab your instant pot or crockpot place chicken thighs and sprinkle with salt and pepper on both sides. Add green salsa, chopped onion, garlic, cumin, and water. Place lid on instant-pot or crockpot and do one of the following:

    1. Instant pot: set to pressure cook with vent closed and cook for 20 minutes for quick version let slow release for 15 minutes.
    2. Instant-pot: set to Crock-Pot setting for 4 hrs with vent open
    3. Crock-pot: set to high setting and cook for 4 hours.

When chicken is cooked add juice from one lime and shred chicken. Set aside.

 

Black Beans & Sweet Potatoes

Heat 1 Tbsp olive oil in a large skillet. I like to use my enamel covered cast iron skillet for this but any non stick skillet will work. Sauté 1/2 cup chopped onion and 2 cloves minced garlic for 2-3 minutes. Next, add in the diced sweet potato and spices and sauté for a 3-4 additional minutes. Reduce heat to low and add  1/4 cup water, cover and let sweet potatoes get tender for 5 minutes. Now, that your sweet potatoes are tender add in your rinsed and drained black beans. Stir and cook to reduce any extra liquid, 1-2 minutes. Salt and pepper to taste.

Serve tacos with black bean sweet potatoes top with chopped mango, avocado, cotija cheese and cilantro.

Simple healthy dinner shredded chicken tacos Black bean and sweet potato Skillet

If you love these you might want to try this Huevos Rancheros Breakfast Bowl. Yummy southwest vibes for breakfast. Yes, please!

Lastly, if you make the Verde Chicken Tacos with Black Bean Sweet Potatoes, be sure to leave a comment, or give this recipe a rating! I’d love to hear from you. If you do make this recipe, please tag me on Instagram! I love seeing the photos of the recipes you make!

Cheers friends,

 

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salsa verde shredded chicken tacos

Instant Pot Verde Chicken Tacos with Black Bean Sweet Potatoes


Description

Easy salsa verde chicken tacos for instant-pot or crockpot with black bean and sweet potato skillet. Perfect as tacos or the bowl. Gluten Free


Ingredients

Scale

Verde Chicken

1 1/2 lbs of chicken thighs or breasts

3/4 cup green salsa (trader joes salsa verde is my fave)

1/2 chopped onion

1/2 cup water

1 Tbsp. cumin

2 cloves minced garlic

salt and pepper to taste

juice of  1 lime

Toppings

1 large mango peeled and diced

12 taco sized tortillas

chopped cilantro

diced avocado

crumbled cojita cheese

Black Bean Sweet Potatoes

1 can black beans rinsed and drained

2 medium sweet potatoes peeled and diced

1/4 cup water

2 tsp. cumin

2 cloves garlic minced

1 TBSP olive oil

1 tsp chili powder

salt and pepper to taste


Instructions

Verde Chicken

  1. In your instant-pot or crockpot place chicken thighs and sprinkle with salt and pepper on both sides. Add green salsa, chopped onion, garlic, cumin, and water.
  2. Place lid on instant-pot or crockpot and do one of the following:
    1. Instant pot: set to pressure cook with vent closed and cook for 20 minutes for quick version let slow release for 15 minutes.
    2. Instant-pot: set to Crock-Pot setting for 4 hrs with vent open
    3. Crock-pot: set to high setting and cook for 4 hours.
  3. When chicken is cooked thru add juice from one lime and shred chicken.
  4. Serve tacos with black bean sweet potatoes top with chopped mango, avocado, cojita cheese and cilantro.

Black Beans & Sweet Potatoes

  1. Heat 1 TBSP olive oil in a large skillet. Sauté 1/2 cup chopped onion and 2 cloves minced garlic for 2-3 minutes.
  2. Add diced sweet potato and spices to skillet. Sauté for a 3-4 additional minutes, add  1/4 cup water,  cover and let sweet potatoes get tender for 5 minutes on low heat.
  3. Add rinsed and drained black beans to sweet potato mixture. Stir and cook to reduce any extra liquid. Salt and pepper to taste.

Notes

These are great served as tacos or as a taco bowl. They also are great nacho style.

  • Prep Time: 15 mins
  • Cook Time: 35
  • Category: Dinner
  • Cuisine: Mexican

Nutrition

  • Serving Size: 2 tacos

Keywords: Tacos, Chicken, Sweet Potato, Salsa, Instant-pot, gluten free

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  1. Joy says:

    I love a good instant pot recipe and this one did not disappoint super simple and flavorful. Everybody enjoyed it.






  2. Jeri says:

    These instant-pot Verde chicken tacos were so easy to make, and tasted fantastic! Thanks!






  3. Lilly says:

    Such a flavorful meal! Thank you for the tasty recipe 🙂






  4. Freya says:

    Delicious and fresh tasting recipe!






  5. Brianna says:

    Looks so good!!






  6. Elizabeth says:

    This looks so tasty – got me craving it now!






  7. EMILY says:

    These were so good!






  8. Bernice says:

    Amazing tacos! We tried them for our usual taco night and by the end of the night, there were just crumbs and sauce left. The tacos were really delicious and quite filling.

  9. Amy Liu Dong says:

    It looks so delicious and easy! I am so excited to make this at home.






  10. Julia says:

    Love how easy these were to make in the IP, great flavor.






  11. Heather says:

    Love tacos any time! These chicken tacos with the mango and avocado on top…looks super tasty!






  12. Veronika says:

    I usually order similar chicken tacos from our favorite taco place but making these at home was so easy that I’ll definitely choose these over takeout next time! So tasty!






  13. Sean says:

    The added mango was perfect for this dish. It was so good.






  14. Tracy says:

    We loved these tacos!! The addition of the sweet potato was perfect!






  15. I love that these tacos are like an entire meal in one tortilla! They are so flavorful – a hit with the whole family!






  16. Kathryn says:

    These are my kind of tacos! Love how they are loaded with chicken and veggies. They were also so easy to make. Perfect for taco night!






  17. Tammy says:

    Mmm such a wholesome, hearty, and healthy dish! This is perfect for the family on weeknights. Looks SO delish!






  18. Megan says:

    So simple and delicious. Everyone loved these tacos cheers.






  19. Hayley says:

    We love good Instant Pot recipes, and this is such an good dish with loads of flavour. Just the way I like to cook for my family.






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