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 frozen sweet corn
- 1 cup canned black beans
- 2 cups chunky salsa
- 1/2 cup grated cheese (optional)
- 1/4 cup chopped red onions or green onions/scallions
- 1/4 cup chopped cilantro
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.
- Step: Once cooked, let the pressure release naturally for 5 minutes, then manually release the remaining steam and open the lid.
- Step: Slice or shred the chicken, depending on your preference.
- Step: Garnish with cilantro and green onions/scallions.
- Step: For a Grilled Cheese Finish, stir the chicken, add grated cheese and cover with a regular lid for 5-10 minutes, or transfer to a casserole dish and broil until melted.
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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- 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: 0.01 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