Yield: 4 servings
Instant Pot Salsa Chicken
Made with only 4 simple ingredients, this easy Instant Pot Salsa Chicken recipe is sure to become a new staple in your weeknight dinner routine! It’s a great base for tacos, burrito bowls, salads, nachos, and more.
Ingredients
- 1 ½ cups chicken broth or water
- 2 teaspoons homemade taco seasoning
- 1.5 pounds boneless skinless chicken breasts
- 10 oz can Rotel, or 2 cups homemade Pico de Gallo
- lime wedges, optional topping
- cilantro, optional topping
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Instructions
- Pour the chicken broth into the bottom of the instant pot and place trivet into the instant pot.
- Season chicken with taco seasoning and place on trivet. Top the chicken with Rotel.
- Place the lid on the instant pot and lock in place. Set the steam release knob to sealed. Select Manual (or Pressure Cook) and cook on high pressure for 12 minutes. (Don’t forget, it will take about 10 minutes for the instant pot to come to pressure and then the timer to start counting down.)
- Allow the instant pot to naturally release the pressure by letting it sit untouched for 10 minutes after the countdown timer ends. After the 10 minutes, release any pressure left in the instant pot.
- Remove the chicken and serve or shred using two forks to create shredded chicken to use in burrito bowls, tacos, salads, enchiladas, etc!
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Notes
STORE: You can store any leftover chicken in an airtight container in the fridge for up to 5 days or freeze it for up to 3 months.
Nutrition
Serving: 1, Calories: 302kcal, Carbohydrates: 3g, Protein: 54g, Fat: 7g, Saturated Fat: 2g, Polyunsaturated Fat: 4g, Cholesterol: 147mg, Sodium: 772mg