Description
This Instant Pot Salsa Chicken is a simple, 4-ingredient recipe for the perfect dinner! Serve it on its own, over rice, in tacos or burritos, you name it!
Ingredients
Scale
- 1½ cups tomato salsa
- 4 boneless skinless chicken breasts (2 pounds)
- salt
- 1 tablespoon low sodium taco seasoning
Instructions
- Prep: Lightly grease Instant Pot and pour salsa into the pot.
- Season: Place chicken breasts on top of the salsa and season with salt and taco seasoning.
- Coat: Stir to coat the chicken in seasoning and salsa.
- Cook: Put the lid on, turn the valve to sealing, and select Manual or Pressure Cook for 10-15 minutes.
- Release: Turn the Instant Pot off and allow the pressure to release naturally for 10 minutes before opening the valve and removing the lid.
- Finish: Shred chicken and toss in juices.
Notes
Use a canned or jarred salsa to ensure there is enough liquid to build pressure. Verify that the internal temperature of the chicken reaches 165ºF before serving. Chicken can be shredded using two forks or a handheld electric mixer.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 serving
- Calories: 158 kcal
- Sugar: 4 g
- Sodium: 821 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 1 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 72 mg
Keywords: Instant Pot, Salsa Chicken, shredded chicken, easy dinner, Mexican-American