Instant Pot Salsa Chicken
User Reviews
4.7
Instant Pot Salsa Chicken
Description
This recipe involves seasoning chicken breasts with kosher salt, cumin, black pepper, and oregano, then placing them in an Instant Pot and covering with chunky salsa. The pressure cooking method allows the chicken to absorb the spices and salsa flavors while becoming tender enough to shred effortlessly. Natural pressure release ensures the chicken remains moist and juicy.
The seasoned salsa sauce creates a bright, savory backdrop while the slow mingling of spices allows balanced heat and earthiness. Shredded chicken from this recipe is versatile and can be used in numerous dishes, from quick dinners to meal prep.
For a slower cooking option, the notes recommend using a slow cooker on low for 4 to 6 hours until the chicken is fully cooked and shred-ready. This flexibility helps adjust cooking method based on available kitchen appliances and desired cooking time.
Ingredients
- 1 pound chicken breast skinless, boneless
- 1/2 teaspoon kosher salt
- 3/4 teaspoon cumin
- black pepper (to taste)
- pinch oregano
- 1 cup salsa chunky
Instructions
- Season chicken on both sides with spices.
- Place into the Instant Pot and cover with salsa.
- Cover and 20 minutes. Natural release.
- Once the Instant Pot releases the pressure, put the chicken onto a plate and use two forks to shred.
Notes
- If using a slow cooker, cook on low for 4 to 6 hours until the chicken is fully cooked and can be shredded easily.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 125 kcal
% Daily Value*
| Serving | 1/2 cup | |
| Calories | 125kcal | 6% |
| Carbohydrates | 3g | 1% |
| Protein | 22g | 44% |
| Fat | 3g | 5% |
| Cholesterol | 66mg | 22% |
| Sodium | 379mg | 16% |
| Fiber | 1g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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