Instant Pot Salsa Chicken
A few simple ingredients are all it takes to make this Instant Pot Salsa Chicken. It cooks until perfectly tender and is ready for tacos, burrito bowls, salads, or meal prep throughout the week. Recipes this versatile are the ones I come back to again and again.
Servings: 8
Ingredients
- 3 medium sized vine ripened tomatoes diced
- 1/2 large red onion diced
- 1/3 cup chopped fresh cilantro
- 1 jalapeno pepper diced, seeds removed
- 1 14 oz can diced tomatoes with green chilis
- 1 lime juice of
- 1 tsp sea salt + more to taste
- 1 tsp chipotle powder
- 1 tsp cumin
- 2 pounds chicken breast boneless, skinless
Instructions
- Begin by making your salsa. Add tomatoes, onion, cilantro, jalapeño pepper, canned tomatoes, lime juice, sea salt, and chipotle powder to a blender or food processor. Pulse until well incorporated, blended, but still somewhat chunky.
- Sprinkle your chicken breast with cumin and a pinch of salt. Add to your Instant Pot, pour salsa over the chicken.
- Secure the lid on your IP, ensuring the valve is in the sealed position. Select the manual function on your IP, and set to 8 minutes.
- Use a natural release on your IP once cook time is complete. Remove lid, and shred chicken with a fork, add additional salt to the salsa chicken if needed. Serve over greens, rice, or in a tortilla.
Notes
You can also make this in your slow cooker. Follow the same instructions above, set the slow cooker to low for 4-6 hours.
Nutrition
Calories: 145kcal | Carbohydrates: 3g | Protein: 24g | Fat: 3g | Cholesterol: 72mg | Sodium: 431mg | Potassium: 558mg | Fiber: 1g | Sugar: 1g | Vitamin A: 580IU | Vitamin C: 12.9mg | Calcium: 17mg | Iron: 0.8mg