Instant Pot Mexican Chicken Recipe
This dish is the perfect addition to tacos, bowls, or burritos. With a quick prep time and rich seasoning, Instant Pot Mexican Chicken is an effortless way to make a satisfying meal.
Servings: 3
Calories: 237kcal
Equipment
Ingredients
- 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
Instructions
- Set the rack in the Instant Pot and place the chicken breast halves on top.
- Sprinkle the chicken with the taco seasoning mix, cumin, and chili powder.
- Evenly pour the salsa and chicken broth over the chicken.
- Place the lid in the lock position and ensure 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 temperature of 165 degrees Fahrenheit (74 degrees Celsius).
- Shred or chop the chicken and serve with rice or tortillas.
Notes
STORE cooled Mexican Chicken Instant Pot in an airtight container and refrigerate for up to 1 week. For longer storage, FREEZE in a freezer-safe sealed container for 2-6 months.
To REHEAT, thaw overnight, then warm in a crockpot or microwave in 1-minute intervals, stirring. Add broth or water if needed.
Nutrition
Calories: 237kcal | Carbohydrates: 17g | Protein: 34g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 97mg | Sodium: 2360mg | Potassium: 718mg | Fiber: 5g | Sugar: 6g | Vitamin A: 2545IU | Vitamin C: 13mg | Calcium: 25mg | Iron: 3mg
