This Instant Pot Salsa Chicken recipe is one of the easiest Instant Pot chicken recipes you will ever make. All you need is a couple of ingredients and you will be enjoying moist and tender shredded salsa chicken in no time.
Prep Time:5 Minutes
Cook Time:7 minutes
Total Time:12 minutes
Category:Instant Pot Recipe
4 boneless chicken breast halves, (about 2 lbs)
1 cup Peach Mango Salsa
1/2 cup diced tomatoes with chili peppers
1/2 teaspoon dry oregano flakes
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 can black beans
1 cup shredded cheddar cheese
8 flour tortillas
sour cream (optional)
salsa verde (optional)
Place the chicken into the inner aluminum pot of an Instant Pot electric pressure cooker.
Sprinkle with the seasonings, tossing the chicken to coat both sides.
Add the salsa and tomatoes to the Instant Pot.
Move the chicken pieces around to coat with the salsa and tomatoes.
Place the lid on the Instant Pot and push the Manual button. Set the time to 7 minutes. (see note)
Once the pressure cooking time has been reached unplug the Instant Pot. Switch the valve to the quick vent and allow steam to release.
Once the steam has been released carefully open the lid, lifting the lid away from your body so the steam escapes away from your face.
Immediately remove the chicken from the pressure cooker and place in a bowl, reserve the juices in the pressure cooker.
Allow to chicken to rest about 5 minutes then using two forks shred the meat.
Drain and rinse the can of black beans and add to the bowl with the shredded chicken.
Pour the juices from the pressure cooker into the bowl with the chicken. Mix well.
Serve on warm tortillas and top with shredded cheese, sour cream and salsa of choice. I love (salsa verde).
Nutritional information is for one filled tortilla, no optional toppings.
Pressure Cooking time will depend on the number of chicken breasts and how thick the chicken breasts are. When in doubt use a meat thermometer. Chicken is cooked through when the thickest part of a chicken breast has reached 165 F.