Instant Pot Salsa Chicken
This quick and easy Instant Pot Salsa Chicken is perfect for busy weeknights! Just combine everything in the pot, and dinner is ready with minimal effort.
Equipment
- Instant Pot
Ingredients
- 2 pounds boneless, skinless chicken breasts (about four 8-ounce pieces)
- 2 cups salsa
- 1 packet taco seasoning (or 2.5 tablespoons homemade taco spice mix)
- 1 can (4 oz) chopped green chiles
- 1/2 cup chicken broth (or water; use 3/4 cup for an 8-quart Instant Pot)
- 1 can (15 oz) black beans drained and rinsed (optional)
- 1 cup frozen corn (optional)
- Lime wedges and fresh chopped cilantro for garnish (optional)
Instructions
- In a bowl, combine salsa, green chiles, and taco seasoning until well mixed.
- Pour the chicken broth into the bottom of the Instant Pot. Arrange the chicken breasts on top of it, then add the salsa mixture, ensuring most is on the chicken. If using, layer on the black beans and corn without mixing.
- Seal the lid and set the valve to sealing. Cook on high pressure for 15 minutes, allowing around 10 minutes for the pot to reach pressure. After cooking completes, let it release pressure naturally for 10 minutes before quick-releasing any remaining pressure.
- Carefully open the lid and transfer the chicken to a plate using tongs. Shred the chicken with two forks and return it to the pot, stirring well to absorb the delicious sauce.
- Serve the salsa chicken in soft tacos, over rice, or in salads. Add lime wedges and cilantro if desired. Store leftovers in an airtight container for up to 4 days.