Description

This Instant Pot Salsa Chicken is all about amazing flavors with minimal effort. It combines tender chicken, zesty salsa, and fresh veggies, perfect for quick dinners or meal prep.

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 to taste
1/4 cup minced fresh cilantro

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Instructions

Cut any excess fat off the chicken and place the chicken in the Instant Pot.
Add the chicken broth and seasonings; stir to mix well.
Add the salsa and stir again until combined.
Seal the lid of the Instant Pot and close the valve. Set to cook on high pressure for 15 minutes, noting that it will take time to build pressure.
After cooking, allow for a natural release for 10 minutes before doing a quick release.
While the chicken cooks, prepare the vegetables by slicing them thin.
Preheat a large pan over medium heat. Once hot, add oil and the sliced vegetables, sautéing until they are caramelized and soft, being careful not to disturb them too much.
After the chicken is done, use a slotted spoon to transfer it to a mixing bowl, reserving the cooking liquid.
Using a handheld mixer, shred the chicken quickly and easily.
Stir in about 1/2 cup of the cooking liquid, add the sautéed vegetables, and cilantro, mixing with a spatula to combine.
Serve the chicken as a main dish, in tacos, quesadillas, or enchiladas.

Notes

Adjust the amount of salt based on personal preference and taste.
You can use any color of bell peppers or adapt the salsa to your preference.
This dish can be served alone, in tacos, or as filling for various dishes.

Nutrition

Serving Size: 1/12 of recipe
Calories: 250
Sugar: 3g
Sodium: 400mg
Fat: 11g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 3g
Protein: 22g
Cholesterol: 80mg