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Instant Pot Chicken Salsa Recipe

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Instant Pot Salsa Chicken Recipe With Fresh Or Frozen Chicken Breast Melanie Cooks
Instant Pot Salsa Chicken Recipe With Fresh Or Frozen Chicken Breast Melanie Cooks from www.melaniecooks.com

Description

This Instant Pot Chicken Salsa Recipe is a delicious, easy-to-make dinner that's ready in just a few minutes. The chicken is cooked in a flavorful salsa sauce, which is so full of flavor you won't believe it. The dish is great served with a side of rice or tortillas for a complete meal. It's a great way to put a new twist on your usual chicken dinner and is sure to be a hit with your family.

Prep Time

This Instant Pot Chicken Salsa Recipe is an incredibly easy dish to make and requires very little prep time. All you'll need to do is chop the onion and garlic and measure out the spices. The rest is simply a matter of adding all the ingredients to the pot and letting it do the work. You can easily have this meal prepped and cooked in 15 minutes or less.

Cook Time

This Instant Pot Chicken Salsa Recipe cooks up in just a few minutes. You'll need to let the pressure build up in the pot before cooking, but once everything is in the pot, the cooking time is only 6 minutes. After the 6 minutes, you can release the pressure and enjoy a delicious dinner in no time at all.

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • 2 pounds boneless, skinless chicken breasts
  • 1 cup salsa
  • 1/4 cup chicken broth
  • 1/4 cup sour cream
  • 2 tablespoons fresh cilantro, chopped

Instructions

1. Start by setting your Instant Pot to the sauté setting and adding in the olive oil. Once the oil is hot, add in the diced onion and garlic and sauté for 3-4 minutes until the vegetables are softened and lightly golden.

2. Next, add in the chili powder, cumin, smoked paprika, oregano, and salt. Stir to combine and cook for 1 minute.

3. Add in the chicken breasts and pour over the salsa and chicken broth. Stir to combine and make sure the chicken is covered with the salsa and broth.

4. Place the lid on the Instant Pot and make sure the valve is set to "sealing". Set the Instant Pot to high pressure for 6 minutes.

5. Once the cooking time is complete, let the pressure naturally release for 10 minutes before manually releasing the remaining pressure.

6. Remove the lid and transfer the chicken to a cutting board. Using two forks, shred the chicken.

7. Return the chicken to the pot and add in the sour cream and cilantro. Stir to combine and cook for an additional 2 minutes.

8. Serve the chicken salsa with a side of rice or tortillas. Enjoy!

Equipment

  • Instant Pot
  • Cutting board
  • Knife
  • Measuring spoons
  • Spatula

Notes

This recipe can be easily doubled or tripled if you are feeding a crowd. The cooking time will remain the same.

Nutrition: Per Serving

  • Calories: 340 calories
  • Carbohydrates: 7 g
  • Protein: 32 g
  • Fat: 19 g
  • Sodium: 860 mg
  • Fiber: 2 g
  • Sugar: 3 g

Recipe Tips

  • You can substitute chicken thighs for the chicken breasts if desired.
  • Feel free to adjust the spices to your liking. You can add more or less depending on your preferences.
  • If you don't have an Instant Pot, this recipe can be made in a slow cooker.
  • If you don't have fresh cilantro, you can use dried cilantro or parsley.
  • For a bit of heat, you can add in some diced jalapeños or red pepper flakes.
  • This dish is great for meal prepping. Just store the leftovers in an airtight container in the refrigerator for up to 3 days.

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