Instant Pot Salsa Chicken
This Instant Pot recipe for salsa chicken simplifies weeknight dinners even further. It involves using frozen chicken breasts along with taco seasoning and salsa to create a delicious Mexican-inspired dish. You can use this versatile chicken for various meals, such as tacos, burrito bowls, or as a delectable topping for baked potatoes. The possibilities are abundant! On the first night, I utilized it to make chicken quesadillas, and on the second night, I used it to embellish baked potatoes, pairing it with shredded cheese, pickled jalapeños, and sour cream.
Ingredients
- 1 pound frozen skinless, boneless chicken breast halves
- 1 (1 ounce) packet taco seasoning mix
- ½ cup salsa
- ½ cup low-sodium chicken broth
Instructions
- Place chicken breasts in a multi-functional cooker (such as Instant Pot). Sprinkle all sides with taco seasoning. Pour salsa and chicken broth on top.
- Close and lock the lid. Select Poultry setting; set the timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 20 minutes. Unlock and remove the lid.
- Shred chicken and serve as desired.
Notes
You can use water in place of chicken broth if desired.
If you use thawed chicken breasts, shorten the cooking time to 8 to 10 minutes.
Both quick-release and natural-release work for this recipe.
Nutrition
Calories: 300kcalCarbohydrates: 14gProtein: 46gFat: 5gSaturated Fat: 1gCholesterol: 118mgSodium: 1546mgPotassium: 477mgFiber: 1gSugar: 5gVitamin C: 1mgCalcium: 37mgIron: 2mg
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