Description
This Instant Pot Mexican Chicken recipe is a quick and flavorful dish that can be used in various ways, from tacos to salads. Tender shredded chicken cooked in salsa and spices, perfect for a busy weeknight meal.
Ingredients
Scale
Ingredients:
- 2 pounds boneless skinless chicken breasts
- 1 cup salsa (mild or medium)
- 1/2 cup chicken broth
- 1 packet taco seasoning or 2 tablespoons homemade taco seasoning
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- Salt and pepper to taste
- Chopped fresh cilantro for garnish
Instructions
- Set the Instant Pot to Sauté mode: Heat the olive oil. Add the chopped onion and sauté until softened. Add minced garlic and cook briefly. Press Cancel.
- Add chicken and season: Place chicken breasts in the pot, season with salt, pepper, and taco seasoning. Pour in salsa, chicken broth, and lime juice.
- Cook in Instant Pot: Close the lid, set the valve to Sealing. Cook on Manual High Pressure for 12 minutes. Allow a natural release for 5 minutes, then do a quick release.
- Shred the chicken: Remove chicken, shred with forks. Return to the pot, stir to coat with sauce. Garnish with cilantro.
Notes
- Serve in tacos, burritos, rice bowls, or salads.
- For extra heat, use a spicier salsa or add jalapeños.
- Leftovers can be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 640mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 85mg
