Best Cheesy Salsa Chicken With Lime Pressure Cooker Style Recipes

CHEESY SALSA LIME CHICKEN RECIPE - (4.6/5)

Steps:

• Directions Using the browning/saute setting, add heat olive oil. Cook the onion garlic, cumin and chili powder until softened-- about 3 minutes. Add salsa, tomato sauce, chicken, salt, pepper and lime juice to pressure cooking pot. Cover and lock lid in place. Select High Pressure and 12 minutes cook time. When timer beeps, turn off and use a quick pressure release. Check and make sure the chicken is cooked to 165°. Preheat the broiler and spray a small casserole dish with non-stick cooking spray. Place the chicken in the dish. Select sauté and cook sauce, stirring frequently until sauce is desire consistency. Spoon sauce over chicken. NOTES: Be sure to check the temperature of the chicken. I had to cook mine for about five more minutes. The chicken breasts were large and frozen. If using thawed chicken, reduce the time by about five minutes. Sprinkle 1 cup shredded cheese on top of the chicken and sauce, put the dish in the oven and broil until the cheese is melted and starting to brown, about five minutes, but watch it carefully. Garnish with cilantro and sliced green onion. Extra delicious served with rice.

CHEESY SALSA CHICKEN WITH LIME, PRESSURE COOKER-STYLE RECIPE - (4.3/5)

Steps:

• Equipment needed: pressure cooker (this recipe could be adapted to a slow cooker or a conventional stove top. I will do my best to suggest how to adapt it, at the end of the directions. For now, I'm going to explain how I made this with an electric pressure cooker. A stovetop pressure cooker would use the same technique and times.) Using the brown/sear feature (or on medium-high on a stove), heat about 1 tablespoon oil until shimmering. Cook the chopped onion until just softened, about 5 minutes. Add the garlic, and stir until fragrant, about 30 seconds. Add the spices, salt & pepper, stir to combine for about 1 minutes. Add the salsa, tomato sauce, tomato paste and lime juice, and stir. Nestle the frozen chicken* into the sauce. Cover and lock the lid on and pressure cook, on high, for 12 minutes. When timer beeps, turn off and use a quick pressure release. Check and make sure the chicken is cooked to 165°F. *If using thawed chicken, reduce the cooking time to 7 minutes. If using a slow cooker, prepare the sauce on the stovetop. I don't recommend using frozen chicken for a slow cooker, so only use thawed chicken. Pour the sauce over the chicken and slow-cook for about 6 hours. Preheat your broiler with the rack set two levels down, from the top. Place the chicken in an oven-proof dish Add half the fresh cilantro into the sauce and stir; spoon the sauce over the chicken. I admit, that I don't measure my cheese. I tend to smother mine with cheese, so use as you wish. Place the chicken under the broiler until the cheese is bubbling and melted, about 5 minutes. Garnish, if desired, with sour cream and green onion. Side dish serving suggestion: brown rice or black beans. To make this in a conventional way, I would suggest using only thawed chicken and searing it on each side. In a deep pan, I would make the sauce, then nestled the seared chicken into it, cover it and simmer for about 20 minutes or until the chicken registers at 165°F. Proceed with the directions on setting it in a baking dish and broiling the cheese.

PRESSURE-COOKER TEQUILA SALSA CHICKEN

Steps:

• Sprinkle taco seasoning over chicken breasts; place in a 6-qt. electric pressure cooker. Combine salsa and tequila; pour over chicken. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes. Quick-release pressure. A thermometer inserted in chicken should read at least 165°. , Remove chicken. When cool enough to handle, shred meat with 2 forks; return to pressure cooker. Serve with rice and desired toppings.

PRESSURE-COOKER CILANTRO-LIME CHICKEN WITH SCOOPS

Steps:

• Place chicken in a 6-qt. electric pressure cooker; add broth, lime juice and chili powder. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 7 minutes. Quick-release pressure. A thermometer inserted in chicken should read at least 165°. , Remove chicken; discard cooking juices. Shred chicken with 2 forks; return to pressure cooker. Select saute setting and adjust for low heat. Add corn and salsa; cook and stir until heated through, about 5 minutes. , Transfer to a large bowl; stir in cheese, red pepper and green onions. Serve with tortilla scoops; sprinkle with cilantro.

EASY-CHEESY SALSA CHICKEN

Steps:

• Flatten Chicken Breasts so they are of equal thickness for even cooking.
• In stir-fry skillet or any deep frying pan (with lid), heat your Olive Oil.
• Add the Chicken Breasts and brown on both sides until no longer pink inside.
• Pour over salsa to your liking. I use about a half a 16 oz. jar. I also add a little water to tone down the heat, (hubby can't handle spice).
• Cover and simmer chicken in salsa for about half-hour to 45 minutes.
• Top with cheese to serve.

PRESSURE COOKER SALSA VERDE CHICKEN

Steps:

• Add the chicken, salsa verde, canned chiles, chopped garlic, jalapeño, garlic powder, onion powder and cumin to a 6- to 8-quart electric pressure cooker; stir to combine. (Don't add salt yet, as many jarred salsas are high in sodium.) Close the lid and turn the pressure knob to sealed. Cook on high pressure for 8 minutes.
• Turn off the pressure cooker and allow the pressure to release naturally for 10 minutes, then release the remaining pressure manually. Open the lid. If you would like to reduce the sauce, remove the chicken with a slotted spoon to a bowl and turn on the simmer function; let the sauce bubble for about 5 minutes, stirring occasionally, to thicken. Add the chicken back into the pot if you have removed it. Use two forks to coarsely shred the chicken. Stir in the scallions and cilantro. Taste, and season with salt and lime juice.
• Serve in bowls, alone or with rice, or in tortillas, with desired toppings.