Description
Instant Pot Salsa Chicken is a quick and easy meal bursting with flavor from tender chicken breast, zesty salsa, and vibrant veggies. Perfect for busy nights!
Ingredients
Scale
- 3–3.5 lbs boneless, skinless chicken breast and/or chicken thigh meat
- 3/4 cup chicken broth
- 2 tsp cumin
- 2 tsp garlic powder
- 2 tsp kosher coarse salt
- 12 oz homemade salsa
- avocado or olive oil for cooking
- 1 yellow or white onion
- 2 red bell peppers
- 1–2 jalapeno peppers
- salt
- 1/4 cup minced fresh cilantro
Instructions
- Trim excess fat from the chicken and place it in the Instant Pot.
- Add chicken broth and seasoning; mix well.
- Incorporate salsa and stir again.
- Seal the Instant Pot lid and set the valve to seal. Cook on high pressure for 15 minutes. Allow time for pressure build-up before cooking starts.
- After cooking, let natural release occur for 10 minutes, then switch to quick release.
- While chicken cooks, prepare the vegetables.
- Thinly slice the vegetables and heat oil in a large cooking pan over medium heat. Add the vegetables and sauté until caramelized and soft, avoiding too much disturbance for a golden sear.
- Once vegetables are golden and cooked, remove from heat.
- Using a slotted spoon, transfer cooked chicken to a large bowl, reserving the cooking liquid. Shred the chicken using a hand mixer for best results.
- Mix in about 1/2 cup of cooking liquid, cooked vegetables, and cilantro (if desired).
- Serve the chicken as a main dish, in tacos, quesadillas, taquitos, or chicken enchiladas.
Notes
Adjust the spice level by adding more or fewer jalapeno peppers.
For extra flavor, marinate the chicken in salsa for a few hours before cooking.
Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 2g
- Sodium: 423mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 39g
- Cholesterol: 95mg