Instant Pot Salsa Chicken

Instant Pot Salsa Chicken - One Pot Mexican Shredded Chicken or Instant Pot Taco Chicken made with Chicken Breast,Corn and Beans.

Course Main Course

Cuisine Mexican

Prep Time 1

Cook Time 10

Servings

Calories 222kcal

Author Chhavi

Equipment

Instant Pot

Ingredients

3 Chicken Breast
1.5 Cups Salsa thick, store bought or homemade
1 Tablespoon Taco seasoning Optional
1 Cup Frozen corn
1 Cup Black beans Drained ; Canned or boiled el dente

Instructions

Add ¼ cup of water in the inner pot of the instant pot.
Place the chicken breast on top of the water.
Sprinkle 1 tablespoon of taco seasoning on top of the chicken. Add the salsa on top of it.
Add the frozen corn and black beans on top of everything.
Close and select "PRESSURE COOK" for 10 minutes*** on high. If your chicken breasts are larger in size, change this time to 12 minutes.
Once the cooking time is done, let the pressure release naturally for 5 minutes before quick releasing the pressure.
Open the pot, take the chicken breast out.Shred using two forks or a hand mixer or a stand mixer
Put it back in the instant pot.Give it a good mix and garnish with cilantro.

Video

Notes

Tips , Science & Serving Suggestions

By adding the water to the pot first, before you add rest of the ingredients, you make sure that the food doesn't burn. All the while using as little water as possible to get juicy saucy chicken.
You can add more veggies, like bell peppers and carrots.
We have been loving the seite salsa and Taco seasoning lately and loving it!
To serve, you can just add it in a warm tortilla with some avocado and your favorite Mexican cheese.
Another option is to pile it on top of steamed rice or cauliflower rice if you are trying to reduce the carbs.
Third, my son loves this, just mix it with some cooked pasta and serve.

Ingredient & Cooking Notes

Salsa*- Use your favourite store-bought salsa.Homemade salsa, though great will need to be thick, like the consistency of ketchup.

Taco Seasoning**—You can skip this if the salsa is very spicy or you don't have any on hand.

Cooking Time***-Increase the cooking time to 12 minutes if the chicken breasts are very large(10 oz or more)

For chicken breast- 10 minutes.For chicken thigh- 12 minutes.

You need to cook the chicken for more time than usual to shred it. That is why you probably see the cooking time is higher. And as we are cooking the chicken with the liquid, it will be juicy and tender.

Burn Message - The water is added to avoid the burn message.If you add the chicken breast directly, it can burn and show the burn message.

Watery Sauce- The dish could become watery if the salsa is very thin or the chicken breasts have too much water. In that case, saute the shredded chicken in the sauce for a few minutes to thicken the sauce.

Nutrition