Instant Pot Salsa Chicken Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4
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Calories
237 kcal
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Course
Main Course
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Cuisine
Mexican
Instant Pot Salsa Chicken Recipe
Description
The recipe involves spraying the Instant Pot with cooking spray, then layering chicken stock and salsa before adding seasoned chicken breasts. Additional salsa and taco seasoning are added on top. The high-pressure cooking ensures the chicken is cooked quickly and evenly while absorbing the flavors of the salsa and seasonings. After cooking, the chicken is shredded with forks to create bite-sized pieces that are juicy and flavorful.
This shredded chicken can be served immediately or stored refrigerated or frozen for later use. It pairs well with tortilla wraps, rice, or salads and adds a convenient protein option for Mexican-style dishes.
Ingredients
- cooking spray
- ½ cup chicken stock low-sodium
- 2 cups salsa divided, favorite jarred
- 1 1/2 pounds chicken breast approximately 4, boneless skinless
- 1 taco seasoning mix 2 tablespoons homemade taco seasoning, packet
Instructions
- Coat the inner bowl of the Instant Pot with cooking spray .
- Pour the ½ cup low-sodium chicken stock and 1/2 cup of the salsa into the pot, stirring to combine.
- Add the 1 1/2 pounds boneless skinless chicken breasts, trying as hard as possible for a single layer. Top with the remaining 1 1/2 cups of the salsa and then sprinkle with the 1 packet taco seasoning mix.
- Lock and seal the lid. Make sure the steam release knob is in the closed position and then set the pot for high heat steam release knob is turned to sealing and set the Instant Pot to manual high pressure for 15 minutes.
- Set the Instant Pot to cook on high pressure for 10-12 minutes (the longer end for bigger cuts). When it is done, allow for 5 minutes of natural release before releasing the remainder manually.
- Remove the lid carefully and transfer the chicken to a cutting board. Using two forks, shred the chicken meat into bite-size pieces.
- Use immediately, refrigerate or freeze for later.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 237 kcal
% Daily Value*
| Calories | 237kcal | 12% |
| Carbohydrates | 9g | 3% |
| Protein | 39g | 78% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 109mg | 36% |
| Sodium | 1079mg | 45% |
| Potassium | 990mg | 21% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 698IU | 14% |
| Vitamin C | 5mg | 6% |
| Calcium | 46mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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