INSTANT POT® SALSA CHICKEN
An Instant Pot® makes an easy weeknight meal even easier! Frozen chicken breasts are combined with taco seasoning and salsa for a tasty Mexican-themed meal. You can use the meat for tacos, burrito bowls, or as a topping for baked potatoes. So many possibilities! I used this the first night for chicken quesadillas. The second night I used it as a topping for baked potatoes with shredded cheese, pickled jalapenos, and sour cream.
Provided by Tammy Lynn
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 2
Number Of Ingredients 4
Steps:
- Place chicken breasts in an electric pressure cooker (such as Instant Pot®). Sprinkle all sides with taco seasoning. Pour salsa and chicken broth on top.
- Place lid on the pot and lock in place. Select the Poultry setting and set the timer for 15 minutes. Allow pressure to release naturally after the cooking time has ended, about 20 minutes. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C). Shred the cooked chicken.
Nutrition Facts : Calories 300.1 calories, Carbohydrate 13.9 g, Cholesterol 118 mg, Fat 4.8 g, Fiber 1 g, Protein 45.9 g, SaturatedFat 1.4 g, Sodium 1545.5 mg, Sugar 4.6 g
INSTANT POT SALSA CHICKEN
Super easy to make Refreshing & Flavorful Instant Pot Salsa Chicken (Pressure Cooker Salsa Chicken) with simple pantry ingredients. Your family will enjoy these tender chicken breasts in flavor-bursting salsa top with tasty melted cheese.
Provided by Amy + Jacky
Categories Main
Time 35m
Number Of Ingredients 15
Steps:
- Marinate Chicken Breasts: Add 1 tsp (2.7g) cumin powder, 1 tsp (0.9g) dried oregano, 1 tbsp (15ml) regular soy sauce, ½ tsp (3g) table salt, 90ml juice from 1 lime, and 1 cup (250ml) unsalted chicken stock to Instant Pot's inner pot. Mix well. Add in 4 chicken breasts, then marinate for 30 minutes to 2 hours in the fridge.
- Pressure Cook Salsa Chicken: Add diced garlic cloves, onion, and Jalapeno in Instant Pot. *Note: You can add in 1½ cup finely chopped cilantro at this point. However, we added the cilantro after pressure cooking because we enjoy the fresh and stronger taste. Layer 1 can (796g) diced fire-roasted tomatoes on top of everything. Do not mix! With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure for 1 minute, then 10 minutes Natural Release. Remove the lid carefully.
- Season & Thicken Salsa Sauce: Set aside the 4 chicken breasts, then check their internal temperature at its' thickest part. *Note: The USDA recommends 165°F (74°C) as the safe internal temperature for cooked chicken. *Pro Tip: If the chicken's temperature is off by more than 10°F, quickly place them back in the Instant Pot. Close the lid, and let the residual heat in Instant Pot cook the chicken for 1 - 2 more minutes. Bring the salsa mixture to a simmer with the "Saute More" function. *Note: If you haven't added the cilantro, add them in now. Let the salsa simmer and thicken for a few minutes. Stir occasionally. Season by adding half of the smoked cheddar cheese and mozzarella cheese to the salsa. Taste and adjust the seasoning by adding more salt (you may need roughly 1 - 2 large pinch of salt). Please taste and adjust accordingly!
- Serve: You can serve the Salsa Chicken by drizzling the salsa sauce on top of the chicken, then garnish with finely chopped cilantro and cheese. Enjoy~
- Optional - Melt Cheese: If you want to kick it up a notch, use the Air Fryer Lid or an oven to melt some tasty cheese on top of the chicken! Place the air fryer basket with the tray on the middle rack in Instant Pot. Place the chicken breasts on the air fryer tray in Instant Pot. Layer some salsa sauce on top, then sprinkle a mixture of smoked cheddar cheese and mozzarella cheese on top. Place the air fryer lid on the Instant Pot. Press the "Air Fry" button, set the Temperature to 400°F, and Cooking Time to 10 minutes. *Pro Tip: It'll take roughly 6 - 8 minutes + preheat time.
Nutrition Facts : Calories 321 kcal, Carbohydrate 20 g, Protein 39 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 108 mg, Sodium 1134 mg, Fiber 4 g, Sugar 9 g, ServingSize 1 serving
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