Instant Pot Salsa Chicken
Make this insanely easy Instant Pot Salsa Chicken. Perfect for serving over rice, in burritos, or your next taco night!
Servings: 8 Servings
Calories: 220kcal
Ingredients
- 2 lb chicken breast
- 1 c chunky salsa
- 1 c chicken stock
- 1 pk taco seasoning
- 1/4 c canola oil
Instructions
- Start by mixing the taco seasoning with the canola oil. Place the chicken breast in the presser cooker then coat it with the seasoned oil. Pour the salsa over the chicken followed by the chicken stock.
- Put the lid on the Instant Pot. Set the machine to High Pressure for 21 minutes then press Pressure Cook to start. Allow about 8-10 minutes for the pressure to build before the actual 21 minute cook time.
- Release the pressure and remove the chicken to a baking dish to shred. Pour some of the cooking juices over the shredded chicken. Serve as desired.
Notes
Salsa Chicken stovetop option
To prepare, place the chicken breast in a bowl. Mix the oil and seasoning then coat the chicken. Heat a skillet over medium flame, cook the breasts on both sides until fully done. Turn off the heat and remove the chicken breast to a plate to shred it. Return the shredded chicken to the skillet and set the fire to low. Stir in the salsa and 1/2 cup of chicken stock. Allow it to simmer for 5-6 minutes.
To prepare, place the chicken breast in a bowl. Mix the oil and seasoning then coat the chicken. Heat a skillet over medium flame, cook the breasts on both sides until fully done. Turn off the heat and remove the chicken breast to a plate to shred it. Return the shredded chicken to the skillet and set the fire to low. Stir in the salsa and 1/2 cup of chicken stock. Allow it to simmer for 5-6 minutes.
Nutrition
Serving: 0g | Calories: 220kcal | Carbohydrates: 6g | Protein: 25g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 757mg | Potassium: 544mg | Fiber: 1g | Sugar: 3g | Vitamin A: 600IU | Vitamin C: 4mg | Calcium: 15mg | Iron: 1mg