Description
Creamy-tangy salsa meets hands-off Instant Pot convenience in this simple and flavorful salsa chicken recipe.
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5–2 lb total)
- 1 cup salsa (mild, medium, or hot)
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and freshly ground black pepper, to taste
Instructions
- Pat the chicken breasts dry and place them in the Instant Pot in a single layer.
- Pour 1 cup of salsa evenly over the chicken.
- Sprinkle the cumin, garlic powder, onion powder, salt, and pepper on top.
- Close the lid and set the valve to sealing. Cook on High Pressure for 10 minutes.
- When the cook time finishes, perform a careful quick release of pressure.
- Open the lid, transfer the breasts to a cutting board, and shred with two forks.
- Return the shredded chicken to the pot and stir until it’s fully coated in the salsa sauce. Taste and adjust seasoning.
- Serve warm.
Notes
For a creamier version, stir in 1/2 cup cream cheese into the shredded chicken. Adjust seasoning and enjoy with various side options.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Mexican