Description
This flavorful Instant Pot Salsa Chicken is a quick and easy meal made with juicy chicken and zesty salsa. Perfect for busy nights when you’re craving homemade comfort food.
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
- 1 tbsp avocado or olive oil
- 1 yellow or white onion
- 2 red bell peppers
- 1–2 jalapeno peppers
- 1/4 cup minced fresh cilantro
Instructions
- Cut any excess fat off the chicken and place it in the Instant Pot.
- Add the chicken broth, cumin, garlic powder, and salt. Mix well.
- Stir in the salsa until combined.
- Seal the lid of the Instant Pot and set the valve. Cook on high pressure for 15 minutes, noting the time it takes to build pressure.
- After cooking, allow a natural release for about 10 minutes followed by a quick release.
- While the chicken is cooking, slice the vegetables thinly. Preheat a large pan over medium heat and add oil and vegetables.
- Sauté the vegetables until they are caramelized, stirring minimally for an even sear. Remove from heat once golden-brown.
- Remove the chicken from the pot using a slotted spoon, saving the cooking liquid.
- Shred the chicken using a hand-held mixer for quick results. Combine with about 1/2 cup of the cooking liquid, sautéed vegetables, and cilantro.
- Serve the chicken with sides, in tacos, quesadillas, or enchiladas.
Notes
For added flavor, try marinating the chicken in salsa before cooking.
Adjust jalapeno usage based on desired spice level.
Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 100mg