Description
This Instant Pot Salsa Chicken is packed with flavor and simple to make. With tender chicken and a punchy salsa, it’s ideal for quick dinners, tacos, or meal prep!
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 if desired and place it in the Instant Pot.
- Add cumin, garlic powder, kosher salt, and chicken broth. Stir to combine thoroughly.
- Incorporate the salsa and stir again.
- Close the Instant Pot lid and set the valve to sealing. Cook on high pressure for 15 minutes (note: it takes time to build pressure).
- After cooking, allow the pressure to release naturally for 10 minutes, then perform a quick release.
- Meanwhile, prepare the vegetables by slicing them thinly. Preheat a large pan over medium heat and add oil.
- Sauté the vegetables until caramelized and soft without stirring too frequently.
- Remove the chicken from the Instant Pot carefully using a slotted spoon and transfer it to a large mixing bowl, saving the cooking liquid.
- Shred the chicken using a hand-held mixer for ease. Mix in 1/2 cup of the cooking liquid, vegetables, and cilantro if desired.
- Serve the chicken as a main dish, in tacos, quesadillas, or enchiladas.
Notes
Feel free to customize the vegetables based on your preference.
Chicken can be shredded in the bowl or directly in the pot.
This dish is great for meal prepping, as it stores well.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 100mg