Description
Instant Pot Salsa Chicken boasts irresistible flavor with tender chicken, zesty salsa, and sautéed vegetables. Perfect for an easy weeknight dinner or meal prep.
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 meat and place it in the Instant Pot.
- Add chicken broth, cumin, garlic powder, and kosher salt. Mix well.
- Stir in the salsa until combined.
- Seal the Instant Pot lid and valve. Set to high pressure for 15 minutes, allowing time for the pressure to build up before it starts cooking.
- After the cooking time, let it naturally release pressure for about 10 minutes, followed by a quick release.
- While the chicken cooks, prepare the vegetables by slicing them thin, then preheat a large pan over medium heat. Add the oil and sliced vegetables, sautéing until caramelized and soft, stirring minimally for a nice sear.
- Remove cooked chicken from the Instant Pot using a slotted spoon and place it in a bowl, reserving the cooking liquid.
- Use a hand mixer to shred the chicken quickly and easily; add about 1/2 cup of the reserved liquid back to the chicken and mix in the sautéed vegetables and fresh cilantro.
- Serve the chicken as a main dish or use in tacos, quesadillas, enchiladas, or any creative way you desire.
Notes
For a spicier dish, leave some seeds in the jalapeno peppers.
You can use store-bought salsa if you want to save time.
This chicken is versatile and works great in various dishes.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 2g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 49g
- Cholesterol: 140mg