Go Back
+ servings
Print

Instant Pot Salsa Chicken

Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 8
Calories 145 kcal
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

  1. 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.

  2. Sprinkle your chicken breast with cumin and a pinch of salt. Add to your Instant Pot, pour salsa over the chicken.

  3. 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. 

  4. 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. 

Recipe 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 Facts
Instant Pot Salsa Chicken
Amount Per Serving
Calories 145 Calories from Fat 27
% Daily Value*
Fat 3g5%
Cholesterol 72mg24%
Sodium 431mg19%
Potassium 558mg16%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 1g1%
Protein 24g48%
Vitamin A 580IU12%
Vitamin C 12.9mg16%
Calcium 17mg2%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.