Instant Pot Salsa Chicken
Instant Pot salsa chicken is a quick, flavor dinner recipe you can make right in your pressure cooker. This healthy shredded chicken would be delicious on taco night, as part of a burrito bowl and pairs perfectly with any number of rice dishes.
Servings: 8
Calories: 100kcal
Ingredients
- 3-4 boneless, skinless chicken breasts trimmed of fat
- 1 cup chicken broth
- 1 16 oz jar mild salsa
- 1 tsp cumin
- 1/2 tsp chili powder
- 1 clove garlic minced
Instructions
- Pour the chicken broth into the instant pot liner.
- Add a steamer basket/insert and place the chicken breasts on top.
- Add the salsa and seasonings to a small mixing bowl. Whisk together to combine.
- Set aside 1/2 cup of the mixture, and pour the rest of the seasoned salsa evenly out over top of the chicken.
- Add the lid to the instant pot, turning to close, and set the vent valve to seal.
- Cook the chicken on high pressure for 15 minutes.
- Once the chicken is done cooking, let it naturally pressure release for 5-10 minutes. Then turn the valve to vent, careful to avoid hot steam, and release any remaining steam.
- Hit the 'soup' button on your pot, and set it to HIGH. This will allow the broth to simmer and reduce while you shred the meat.
- Using a pair of tongs, transfer the cooked chicken to a cutting board and shred- either using two forks or a pair of meat claws.
- Hit the cancel/keep warm button to stop the cooking process.
- Add the shredded chicken back into the pot along with the remaining half cup of seasoned salsa. Stir everything together until evenly combined.
- Serve the chicken as is, over rice, in soft flour tortillas, tacos, etc.
Nutrition
Calories: 100kcal | Carbohydrates: 1g | Protein: 18g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 54mg | Sodium: 210mg | Potassium: 342mg | Fiber: 1g | Sugar: 1g | Vitamin A: 75IU | Vitamin C: 3mg | Calcium: 8mg | Iron: 1mg