Instant Pot Mexican Chicken Recipe
Instant pot Mexican chicken is juicy and tender, with the perfect amount of spice. It is an effortlessly delicious dish!
Prep Time5 minutes mins
Cook Time15 minutes mins
pressure release20 minutes mins
Total Time40 minutes mins
Course: Main Dishes
Cuisine: Mexican
Servings: 3
Calories: 97kcal
- 1 lb frozen boneless skinless chicken breast halves (about 4-5 halves)
- 1 (1 oz) packet taco seasoning mix
- 1/2 tsp chili powder
- 1/2 tsp cumin
- 1/2 c low sodium chicken broth
- 1/2 c salsa
Set the rack in the Instant pot and place the chicken breast halves on top.
Sprinkle the chicken with the taco mix, cumin and chili powder.
Evenly pour the salsa and broth over the chicken.
Place the lid in the lock position and be sure the pressure valve is in place. Select the poultry setting and set the timer for 15 minutes.
Once the timer is done allow the pressure to release naturally for about 20 minutes. Be sure the chicken is cooked to an internal temp of 165°F
Shred or chop the chicken and serve with rice or tortillas.
Calories: 97kcal | Carbohydrates: 25g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 3309mg | Potassium: 236mg | Fiber: 8g | Sugar: 9g | Vitamin A: 3744IU | Vitamin C: 17mg | Calcium: 20mg | Iron: 3mg