Salsa Chicken - Pressure Cooker Recipe!

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Preparation Time: 5 minutes
Total Time: 20 minutes
Yield: 6-8 Servings

Ingredients:

  • 2.5-3 lbs chicken breasts, trimmed of fat, fresh or frozen
  • 1 cup prepared red salsa, any brand
  • salt and pepper
  • 1 can sweet corn, drained
  • 1 can black beans, rinsed
  • 2-3 cups grated cheese
  • whole grain rice, cooked, avocado and tomato for serving.

Directions:

  1. Place chicken into the Instant Pot and season generously with salt and pepper.
  2. Pour 1 cup red salsa over the top of the chicken.
  3. Place lid on the Instant Pot, making sure the sealing ring is in place inside of the lid. 
  4. Lock the lid into position and set the timer for 10 minutes, 12 if chicken is frozen, on the manual or poultry setting.
  5. Release the steam after the timer goes off. 
  6. Remove the lid and, using a hand mixer, shred the chicken in the instant pot with the mixer on low. The meat will shred easily.
  7. Add in the corn, beans, and cheese. Replace lid and allow mixture to sit at "keep warm" setting for about five minutes or until cheese is completely melted. 
  8. Serve over rice and top with avocado, tomato and more salsa. Enjoy!

*Cooking tip: place hand mixer in your instant pot/pressure cooker to shred cooked chicken.

 *Adapted from recipe, "Instant Pot Salsa Chicken" found at abountifulkitchen.com

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