Description
A delightful, easy-to-make Instant Pot Salsa Chicken that is tender, juicy, and infused with vibrant flavors, perfect for busy weeknights.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup salsa
- 1 packet taco seasoning
- 1 cup corn (optional)
- 1 can black beans, drained and rinsed (optional)
- 1 cup shredded cheese (optional)
- Fresh cilantro for garnish
Instructions
- Start by placing the four boneless, skinless chicken breasts in the Instant Pot. If you choose to include corn and black beans, have those ready to go!
- Pour the cup of salsa evenly over the chicken. Sprinkle the packet of taco seasoning generously on top.
- If using, add the corn and black beans to the mixture, then secure the lid on the Instant Pot and ensure the valve is set to sealing. Cook on high pressure for 15 minutes.
- When the cooking time is up, let the pressure release naturally for 10 minutes. Afterward, manually release any remaining pressure. Use two forks to shred the chicken in the pot, then stir to mix. Before serving, sprinkle shredded cheese and fresh cilantro on top.
Notes
For a creamier texture, mix in cream cheese or sour cream after shredding the chicken.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 80mg