Description

Savor the irresistible flavor of Instant Pot Salsa Chicken. With tender chicken, zesty salsa, and aromatic spices, this dish promises a quick and delicious meal perfect for busy evenings. Enjoy the delightful blend of textures and tastes, making it an ideal choice for a healthy family dinner or taco night!

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
salt to taste
1/4 cup minced fresh cilantro

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Instructions

Trim any excess fat from the chicken and place it in the Instant Pot.
Pour in the chicken broth and sprinkle the spices. Mix well to combine.
Add the salsa and stir again.
Seal the lid on the Instant Pot and ensure the valve is closed. Set to cook on high pressure for 15 minutes.
Once cooked, allow for a natural release for about 10 minutes, then perform a quick release.
While the chicken cooks, prepare the vegetables. Thinly slice them.
Heat a large pan over medium heat, add the olive oil, and sauté the sliced vegetables until golden brown and caramelized, stirring minimally.
Using a slotted spoon, transfer the cooked chicken to a mixing bowl, reserving the cooking liquid.
Shred the chicken using a handheld mixer for ease. Mix in 1/2 cup of the reserved cooking liquid, the sautéed vegetables, and cilantro if desired.
Serve the chicken as a main dish or use it in tacos, quesadillas, or enchiladas.

Notes

Feel free to adjust the spice level by varying the number of jalapenos used.
The reserved cooking liquid can be used to keep the shredded chicken moist and flavorful.
This dish pairs well with rice, or as a filling for wraps.

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 3g
Sodium: 700mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 2g
Protein: 45g
Cholesterol: 120mg