Description
Discover the ultimate weeknight lifesaver with this Instant Pot Salsa Chicken recipe! A sensational mix of Tex-Mex flavors, this dish features tender chicken breast seasoned with taco spices, smothered in a tangy, chunky salsa, and paired with sweet corn and black beans. It’s a simple dump-n-cook meal that transforms dinner into a delicious fiesta.
Ingredients
Scale
- 1/2 cup chicken stock
- 2 cloves garlic, crushed or minced
- 2 chicken breasts, cut in two halves each
- 1/2 tsp salt
- 2 tbsp taco seasoning
- 1 cup sweet corn, frozen
- 1 cup black beans, canned
- 2 cups salsa, chunky
- 1/2 cup cheese, grated (optional)
- 1/4 cup red onions, chopped or green onions/scallions
- 1/4 cup cilantro, chopped
Instructions
- Step: Cut the chicken breasts in halves and season them with taco seasoning, salt, and pepper.
- Step: Add 1/2 cup of chicken stock on the bottom along with crushed garlic.
- Step: Place the seasoned chicken in the Instant Pot.
- Step: Add the frozen corn, and drained black beans, and cover the chicken with the chunky salsa.
- Step: Close the lid, and set the Instant Pot to High Pressure for 10 minutes. Remember, it takes time to come to pressure, about 5 minutes.
- Step: Once cooked, let the pressure release naturally for 5 minutes, then manually release the remaining steam and open the lid.
- Step: You can either slice or shred the chicken, depending on your preference.
- Step: Garnish with cilantro and green onions/scallions.
- Step: Grilled Cheese Finish: Once the chicken is cooked, open the lid and stir the chicken, then add grated cheese and cover the Instant Pot a regular lid for 5-10 minutes, allowing the cheese to melt in the hot pot. Alternatively, transfer the chicken to a casserole dish and top with cheese, then broil until melted and golden brown.
Notes
Leftover Instant Pot Salsa Chicken stores beautifully. In the fridge, keep it in an airtight container for up to 3 days. For longer storage, freeze it in suitable containers or zip-lock bags for up to 3 months. Just thaw overnight in the fridge and reheat gently for a delicious meal anytime.
- Prep Time: PT10M
- Cook Time: PT20M
- Category: Main
- Method: Pressure Cooking
- Cuisine: Tex Mex
Nutrition
- Serving Size: 1 serving
- Calories: 337 kcal
- Sugar: 8 g
- Sodium: 1513 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 7 g
- Protein: 35 g
- Cholesterol: 87 mg
Keywords: Dump and Go recipes, Mexican chicken, Salsa Chicken, Tex Mex Chicken