Instant Pot Salsa Chicken
This Instant Pot salsa chicken is a quick, flavorful dinner that the whole family will love. Perfect for busy weeknights with minimal effort.
Equipment
- Instant Pot
Ingredients
- 2 lb Boneless Skinless Chicken Breasts
- 1 tsp Cumin
- 1 tsp Chili Powder
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 1.5 cups Chunky Salsa
- 1 can Black Beans, drained and rinsed (15 oz)
- 1 cup Frozen Corn
- 1/2 cup Chicken Broth
- 1 cup Shredded Mexican Cheese Blend
- 2 tbsp Fresh Cilantro, chopped
- 1 Lime, cut into wedges
Instructions
- Season the chicken breasts with the cumin, chili powder, garlic powder, onion powder, salt, and black pepper.
- Pour the chicken broth and salsa into the Instant Pot. Stir to combine. Place the seasoned chicken breasts in the pot, pressing them into the salsa.
- Lock the lid, set the valve to Sealing, and cook on High Pressure for 12 minutes.
- Allow a natural pressure release for 5 minutes, then carefully turn the valve to Venting to release remaining pressure. Remove the lid once the pin drops.
- Remove the chicken and shred it with two forks. Meanwhile, stir the black beans and frozen corn into the pot. Set the Instant Pot to Saute mode and let it simmer for 3-4 minutes until the corn is heated through.
- Return the shredded chicken to the pot and stir everything together. Turn off the heat and sprinkle the shredded cheese on top. Place the lid on for 2 minutes to melt the cheese.
- Serve over rice or in tortillas, garnished with fresh cilantro and a squeeze of lime.
Nutrition
Serving: 1servingCalories: 346kcalCarbohydrates: 24gProtein: 40gFat: 10g
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