Instant Pot Salsa Chicken Recipe
Spice up your meals with Instant Pot Salsa Chicken! Juicy, tender, and ready in 45 minutes – perfect for tacos, burrito bowls, and enchiladas.
Servings: 8
Calories: 78kcal
Equipment
Ingredients
- 1 lb boneless skinless chicken thighs
- 2 tsp seasoning salt I used Trader Joe's chili lime blend
- 1 cup salsa fresh or jarred (if using fresh, make sure to blend a bit)
- 1 lime juiced
Instructions
- Add the chicken back to the Instant Pot. Season with the seasoning blend. Pour salsa and lime juice over the top.
- Place the lid on the Instant Pot and pressure cook on the MANUAL setting for 22 minutes.
- After the chicken has fully cooked, carefully turn the steam release vent (I always do this with a long oven mitt on) and let the pressure come down manually. Once the valve pops, remove the lid and shred the chicken in the pot with two forks. These garnishes not only enhance the flavor but also add a visual appeal, making your meal even more inviting.
Notes
To STORE Instant Pot Salsa Chicken leftovers, place them in an airtight container in the refrigerator for up to 4 days. You can also FREEZE it for up to 3 months.
To REHEAT, thaw overnight in the fridge if frozen, then warm it in the microwave or on the stovetop until heated through. For best results, add a splash of broth or water when reheating to maintain moisture and prevent drying out.
Nutrition
Calories: 78kcal | Carbohydrates: 2g | Protein: 11g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 54mg | Sodium: 845mg | Potassium: 225mg | Fiber: 1g | Sugar: 1g | Vitamin A: 171IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg
