Description
A quick and flavorful Instant Pot recipe featuring tender chicken breasts cooked in salsa and seasoned with taco spices, ideal for tacos, rice bowls, or salads.
Ingredients
- 1.5 cups tomato salsa (mild or medium)
- 4 boneless, skinless chicken breasts (about 2 lbs)
- 1 Tbsp low-sodium taco seasoning
- Salt to taste (if seasoning doesn’t contain salt)
- Optional toppings: cooked rice, avocado, sour cream, cilantro, lime wedges
Instructions
- Lightly grease the Instant Pot insert. Pour the salsa into the bottom.
- Place the chicken breasts on top of the salsa. Season the chicken generously with taco seasoning and a pinch of salt (if your seasoning isn’t already salty).
- Gently stir the chicken to coat it in the salsa and seasonings.
- Secure the Instant Pot lid and ensure the valve is set to ‘sealing’.
- Set the Instant Pot to ‘Manual’ or ‘Pressure Cook’ on HIGH pressure for 10-15 minutes, depending on the size of your chicken breasts. Smaller fresh breasts might need 8-10 minutes, while larger fresh breasts could take 12-15 minutes. If using frozen chicken, add 2-3 minutes to the cook time.
- Allow for a natural pressure release for 5 minutes after the cook time is complete, then manually release any remaining pressure.
- Carefully remove the lid. Shred the cooked chicken using two forks, then stir the shredded chicken back into the salsa and juices in the pot.
- Serve the salsa chicken over rice, in tacos, or with your favorite toppings like avocado, sour cream, cilantro, and fresh lime wedges.
Notes
- Use mild or medium salsa based on your spice preference.
- For frozen chicken, increase cook time by 2-3 minutes.
- Adjust salt only if needed, as salsa and seasoning may already be salty.
- Optional toppings enhance flavor but are not required for the base recipe.