Description
This Instant Pot Salsa Chicken is a flavorful and simple dish perfect for quick dinners. Made with juicy chicken and zesty salsa, it’s a great way to enjoy a homemade meal with minimal effort.
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
- 1 tbsp avocado or olive oil
- 1 yellow or white onion
- 2 red bell peppers
- 1–2 jalapeno peppers
- 1/4 cup minced fresh cilantro
Instructions
- Trim the fat from the chicken and place it into the Instant Pot.
- Add seasoning and chicken broth, mixing everything thoroughly.
- Incorporate the salsa and stir again.
- Seal the Instant Pot lid and set the valve. Cook on high pressure for 15 minutes; remember, it takes time to build pressure.
- After cooking, allow a natural release for about 10 minutes followed by a quick release.
- Meanwhile, prepare the vegetables by slicing them and preheating a large pan over medium heat, adding oil.
- Sauté the vegetables until they are caramelized and soft, cooking them undisturbed for the best sear.
- Remove the cooked chicken from the Instant Pot using a slotted spoon and place it in a mixing bowl, saving the cooking liquid.
- Shred the chicken using a hand-held mixer, then mix in approximately 1/2 cup of the cooking liquid along with the vegetables and cilantro if desired.
- Serve the shredded chicken as a main dish, in tacos, quesadillas, taquitos, enchiladas, or however you prefer.
Notes
Feel free to adjust the amount of salt and spices to your liking.
This dish can be stored in the refrigerator for up to 3 days, making it perfect for meal prep.
Use any favorite salsa to customize the flavor profile.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 100mg