Description
Instant Pot Salsa Chicken features juicy chicken breasts and bell peppers cooked to perfection in zesty salsa, making for a quick and delicious meal that’s perfect for any night.
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
- 1/4 cup minced fresh cilantro
Instructions
- Trim excess fat from the chicken and place it into the Instant Pot.
- Pour in the chicken broth and sprinkle the spices. Mix thoroughly to combine.
- Add the salsa and stir until the chicken is evenly coated.
- Seal the lid on the Instant Pot and set the valve to seal. Cook on high pressure for 15 minutes, allowing time for pressure to build up.
- After cooking, let the pressure release naturally for 10 minutes before carefully doing a quick release.
- While the chicken cooks, slice the vegetables and sauté in a preheated pan with oil over medium heat until caramelized, stirring minimally for a golden finish.
- Remove the chicken from the pot using a slotted spoon, reserving the cooking liquid. Use a hand mixer to shred the chicken easily.
- Combine shredded chicken with about 1/2 cup of the cooking liquid, vegetables, and cilantro in a mixing bowl.
- Serve as desired in tacos, quesadillas, or as a main dish.
Notes
Substitute with your favorite salsa for different flavor profiles.
Adjust salt according to personal taste preferences.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 90mg