Description
Instant Pot Salsa Chicken brings together succulent chicken, homemade salsa, and fresh vegetables for a delicious, quick meal that’s perfect for busy nights. Easy to prepare and full of flavor, this dish serves as a comforting main or versatile filling for tacos and enchiladas.
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
- avocado or olive oil for cooking
- 1 yellow or white onion
- 2 red bell peppers
- 1–2 jalapeno peppers
- salt
- 1/4 cup minced fresh cilantro
Instructions
- Trim excess fat from chicken and place it in the Instant Pot.
- Pour in chicken broth and sprinkle in seasoning. Mix well.
- Add salsa and stir to combine everything.
- Seal the Instant Pot lid and set the valve to seal. Cook on high pressure for 15 minutes, noting it will take some time to build pressure before cooking begins.
- After cooking, allow for a natural release of 10 minutes, followed by a quick release of remaining pressure.
- While chicken cooks, prepare the vegetables.
- Slice vegetables and preheat a large pan over medium heat. Add oil and sauté vegetables until they are caramelized and soft, avoiding too much disturbance to ensure a golden sear.
- Use a slotted spoon to remove the cooked chicken from the pot, saving the cooking liquid. Shred chicken using a handheld mixer in a large bowl.
- Incorporate about 1/2 cup of the cooking liquid, sautéed vegetables, and fresh cilantro into the shredded chicken and mix.
- Serve the chicken as a main dish or use it for tacos, quesadillas, enchiladas, and more.
Notes
For extra flavor, use your favorite type of salsa with different heat levels.
Feel free to customize the vegetables based on what you have on hand or prefer.
Storing leftovers in an airtight container allows the flavors to meld for a tasty next-day meal.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 85mg