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.
- 3 Chicken Breast
- 1.5 Cups Salsa*
- 1 tbsp Taco Seasoning** Optional
- 1 Cup Frozen Corn
- 1 Cup Black Beans Drained ; Canned or boiled el dente
Add 1/4 Cup of water in the inner pot of the instant pot.
Place the Chicken Breast on top of the water.
Sprinkle 1 tbsp 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 9 minutes*** on HIGH.
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.
Put it back in the instant pot.Give it a good mix and garnish with cilantro.
Salsa*- Use your favourite store bought salsa.
Taco Seasoning**- you can skip this if the salsa is very spicy or you dont have any on hand.
Cooking Time***-Increase the cooking time to 12 minutes if the chicken breasts are very large(10 oz or more)
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 if the chicken breasts have too much water in them.In that case,Saute the Shredded chicken in the sauce for a few minutes to thicken the sauce
Calories: 222kcal | Carbohydrates: 29.1g | Protein: 22.6g | Fat: 2.3g | Saturated Fat: 0.6g | Cholesterol: 37mg | Sodium: 425mg | Fiber: 6.7g | Sugar: 3.5g | Calcium: 64mg | Iron: 3mg