Description
This Instant Pot Salsa Chicken is bursting with flavor and incredibly easy to make—ideal for a quick dinner. Made with tender chicken, zesty salsa, and spices, it’s a delicious dish that’s perfect for tacos or a hearty meal.
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 and place it in the Instant Pot.
- Pour in the chicken broth and sprinkle the cumin, garlic powder, and kosher salt over the chicken. Stir everything well.
- Add the salsa and mix thoroughly again.
- Seal the Instant Pot lid and the valve. Set it to high pressure for 15 minutes. It will take time to build up pressure before cooking begins.
- After cooking, allow a natural release for 10 minutes, followed by a quick release to let out steam.
- While waiting, prepare the vegetables. Slice them thinly and heat a large pan over medium heat. Add oil and vegetables, sautéing until they are soft and caramelized without disturbance.
- Once cooked, use a slotted spoon to transfer the chicken to a mixing bowl, retaining the cooking liquid.
- Shred the chicken using a hand mixer for a quick and easy texture. Mix back about 1/2 cup of the cooking liquid, vegetables, and cilantro (if desired).
- Serve the chicken as a main dish, or use it in tacos, quesadillas, taquitos, or chicken enchiladas.
Notes
You can use store-bought salsa if homemade is not available.
Feel free to adjust the spice level by using more or fewer jalapenos.
Nutrition
- Serving Size: 1 serving
- Calories: 325
- Sugar: 2g
- Sodium: 562mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 48g
- Cholesterol: 142mg