Instant Pot Salsa Chicken

4.80 (193)
⏱ 50 mins 🍽 Serves 2 🌶 tex-mex 🏷 Main course

This straightforward Tex-Mex dinner is prepared in a pressure cooker. Frozen chicken breasts are coated with taco seasoning and cooked under pressure with salsa and chicken broth. The result is tender, flavourful chicken that can be shredded and used in various dishes like tacos, burritos, or served over rice. It's a convenient meal that requires minimal preparation and hands-on cooking time.

Instant Pot Salsa Chicken

Ingredients

  • 1 pound frozen skinless, boneless chicken breast halves
  • 1 (1 ounce) packet taco seasoning mix
  • 0.5 cup salsa
  • 0.5 cup low-sodium chicken broth

Method

  1. Put the frozen chicken breasts into the bowl of your Instant Pot or similar multi-cooker. Coat every side with the taco seasoning mix. Add the salsa and low-sodium chicken broth over the chicken.
  2. Secure the cooker's lid and ensure it is locked. Choose the Poultry programme and set the cooking timer for 15 minutes. It will take approximately 10 to 15 minutes for the pressure to reach the correct level.
  3. Let the pressure reduce naturally following your appliance's guidelines, which should take about 20 minutes. Once safe, unlock the lid and take it off.
  4. Use two forks to pull the cooked chicken apart into shreds. It is now ready to be used in your chosen meal.

Nutrition (per serving)

Calories300 kcal
Fat5 g
Sugars5 g
Protein46 g
Sodium1546 mg

Recipe details

CategoryMain course
Cuisinetex-mex
AuthorTammy Lynn