Best Instant Pot Salsa Chicken Recipes
INSTANT POT® SALSA CHICKEN
An Instant Pot® makes an easy weeknight meal even easier! Frozen chicken breasts are combined with taco seasoning and salsa for a tasty Mexican-themed meal. You can use the meat for tacos, burrito bowls, or as a topping for baked potatoes. So many possibilities! I used this the first night for chicken quesadillas. The second night I used it as a topping for baked potatoes with shredded cheese, pickled jalapenos, and sour cream.
Provided by Tammy Lynn
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 2
Number Of Ingredients 4
Steps:
- Place chicken breasts in an electric pressure cooker (such as Instant Pot®). Sprinkle all sides with taco seasoning. Pour salsa and chicken broth on top.
- Place lid on the pot and lock in place. Select the Poultry setting and set the timer for 15 minutes. Allow pressure to release naturally after the cooking time has ended, about 20 minutes. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C). Shred the cooked chicken.
Nutrition Facts : Calories 300.1 calories, Carbohydrate 13.9 g, Cholesterol 118 mg, Fat 4.8 g, Fiber 1 g, Protein 45.9 g, SaturatedFat 1.4 g, Sodium 1545.5 mg, Sugar 4.6 g
INSTANT POT® SALSA VERDE CHICKEN
An infinitely riffable Instant Pot® chicken recipe that is great served with rice and beans or changed into the foundation of a soup or a filling for any number of applications. Whenever possible, don't leave out the sazon, as it's awesome and because umami is a delight. Serve with any combination of cooked rice, tortillas, pepitas, queso Oaxaca, diced avocado, beans, etc.
Provided by MDMONS
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- Combine chicken, salsa, chiles, onion, jalapeno, garlic, sazon, cumin, salt, and pepper in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
- Select Saute function and shred chicken with 2 forks; simmer until you reach the desired consistency with your sauce. Season with more salt and pepper before serving with cilantro and lime juice.
Nutrition Facts : Calories 157.8 calories, Carbohydrate 6.8 g, Cholesterol 64.6 mg, Fat 2.9 g, Fiber 0.8 g, Protein 24.3 g, SaturatedFat 0.8 g, Sodium 1126.6 mg, Sugar 2.8 g
INSTANT POT BLACK BEAN CORN SALSA CHICKEN RECIPE (FREEZER MEAL)
Instant Pot Black Bean Corn Salsa Chicken recipe is an easy dump-and-go pressure cooker dish that takes minutes from start to finish.
Provided by @MakeItYours
Number Of Ingredients 6
Steps:
- Place chicken breasts in the bottom of the Instant Pot.
- Pour black beans, corn, salsa, and taco seasoning on top of chicken.
- Add water to Instant Pot (pour on the side so it doesn't wash seasoning off of chicken).
- Place the lid on top of the Instant Pot and move the valve to SEALING. Press the MANUAL (PRESSURE COOK) button and set timer for 25 minutes if chicken is frozen (or 18 minutes if chicken is thawed).
- When the timer is done, do a QUICK RELEASE of the pressure.
- Remove chicken from Instant Pot and shred with 2 forks (it should fall apart fairly easily).
- Place chicken back into Instant Pot with salsa mixture and liquid. Mix together to incorporate the chicken.
- Serve on top of salad, nachos, tacos, burritos, or anyway that you prefer! Top with your favorite toppings and enjoy.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love