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Instant Pot Salsa Chicken

Prep Time10 minutes
Cook Time8 minutes
15 minutes
Total Time18 minutes
Course: Main Course
Cuisine: Mexican
Servings: 8
Author: Amy Rains

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