Description
This Instant Pot Salsa Chicken is a flavorful, easy dish featuring chicken, salsa, and spices. Perfect for quick dinners, meal prep, and satisfying cravings!
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 the chicken and place it in the Instant Pot.
- Add chicken broth and seasonings, stirring well to combine.
- Mix in the salsa and stir again.
- Seal the lid and valve of the Instant Pot, then set to high pressure for 15 minutes. Cooking will take a few minutes as pressure builds.
- After cooking, allow a natural release for about 10 minutes followed by a quick release.
- While the chicken cooks, slice the vegetables and preheat a large pan over medium heat.
- Add oil to the pan and sauté vegetables until caramelized, cooking gently to achieve a golden sear.
- Using a slotted spoon, transfer the cooked chicken to a mixing bowl. Keep the cooking liquid.
- Use a hand-held mixer to shred the chicken easily.
- Combine shredded chicken with 1/2 cup of the cooking liquid, sautéed vegetables, and cilantro.
- Serve the chicken with sides, or use in tacos, quesadillas, or enchiladas.
Notes
Feel free to substitute any variety of salsa for a different flavor.
This recipe is great for meal prep; chicken can be stored in the refrigerator for up to 4 days.
Add your favorite toppings such as sour cream or cheese for extra flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 100mg