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