Description

Instant Pot Salsa Chicken offers a burst of flavor with every bite. This easy-to-make dish combines succulent chicken, zesty salsa, and fresh vegetables, making it a perfect option for busy weeknight dinners or meal prep.

Ingredients

Scale

3–3.5 lbs boneless, skinless chicken breast and/or chicken thigh meat
3/4 cup chicken broth
2 tsp cumin
2 tsp garlic powder
2 tsp kosher coarse salt
12 oz homemade salsa
avocado or olive oil for cooking
1 yellow or white onion
2 red bell peppers
1–2 jalapeno peppers
salt
1/4 cup minced fresh cilantro

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Instructions

Trim excess fat from the chicken and place it in the Instant Pot.
Add chicken broth and seasonings, stirring to combine.
Mix in the salsa and stir well.
Seal the lid of the Instant Pot and close the valve. Cook on high pressure for 15 minutes, allowing time for pressure build-up.
After cooking, let it naturally release for about 10 minutes before performing a quick release.
While chicken is cooking, slice the vegetables and sauté in oil in a preheated pan over medium heat until caramelized and soft.
Remove the cooked chicken with a slotted spoon and place in a mixing bowl, saving the cooking liquid.
Shred the chicken using a hand-held mixer for ease.
Add approximately 1/2 cup of the cooking liquid, sautéed vegetables, and cilantro to the shredded chicken and mix with a spatula.
Serve the chicken as a main dish or use in tacos, quesadillas, or enchiladas.

Notes

Using a hand mixer to shred chicken makes the process quick and easy.
Feel free to customize the vegetable choices based on your preferences or what’s on hand.
This chicken can be frozen for later use, making it great for meal prep.

Nutrition

Serving Size: 1/12 of recipe
Calories: 230
Sugar: 2g
Sodium: 600mg
Fat: 5g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 2g
Protein: 36g
Cholesterol: 90mg