Instant Pot Salsa Chicken is an easy and tasty dinner recipe you can make in no time at all. Use it in tacos or over rice, or add it to a healthy dinner salad.
2poundsbonelessskinless chicken breast (or thighs) (fresh or frozen both work)
Instructions
Add everything to the Instant Pot: Place the salsa, chicken broth and taco seasoning in your instant pot. Stir well. Add the chicken and stir to coat, making sure there is some sauce underneath the chicken (so it doesn't burn!)
Cook the chicken:
Close the instant pot with the pressure valve set to "sealing"
Choose "manual", "high pressure" and set the timer to 10 minutes for FRESH OR DEFROSTED CHICKEN and 15 minutes for FROZEN CHICKEN
Once the chicken is done cooking, switch off the instant pot and let it stand for 5 minutes.
Release the remaining pressure by carefully pushing the pressure valve to "vent" with a kitchen towel placed over your hand. Watch out for the steam escaping, do not put your face over the instant pot!
Carefully open the instant pot, again, watch out for steam.
Shred chicken: Remove the chicken from the instant pot with kitchen tongs and set it on a large wooden chopping board. Shred it with two forks and add it back to the sauce in the instant pot. Allow it to soak up the sauce for 5 minutes before serving.
Notes
While this recipe can be frozen, please remember to do the following:
Wait for the chicken to cool completely before freezing it (otherwise your freezer could heat up too much and affect the other frozen goods in there). But do freeze it as soon as it is cool enough.
Use a container or bag that is suitable for freezing.
Label the bag or container with the contents, today's date AND the use-by time.
Defrost thoroughly before reheating.
Make sure the chicken is properly heated and piping hot all the way through before serving.