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

Cheesy Salsa Chicken with Lime, Pressure Cooker-Style Recipe - (4.3/5) image

Provided by Foodiewife

Number Of Ingredients 16

Ingredients

1 cup mild or medium salsa
1 cup tomato sauce
1 tablespoon tomato paste
4 large boneless, skinless chicken breasts, frozen*
1/2 teaspoon of salt
1/4 teaspoon of pepper
Juice from 2 limes
1 onion, chopped
2 cloves garlic, minced
2 tablespoons cumin
1 tablespoon chili powder
Olive or vegetable oil
2 cups Mexican blend cheese (or a combo of cheddar and Monterey Jack), grated
1 cup fresh cilantro, chopped
Optional: sour cream, as a garnish
2 green onions, sliced

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.