Salsa Chicken Rice Adapted For Instant Pot Food
INSTANT POT® SALSA CHICKEN
An Instant Pot® makes an easy weeknight meal even easier! Frozen chicken breasts are combined with taco seasoning and salsa for a tasty Mexican-themed meal. You can use the meat for tacos, burrito bowls, or as a topping for baked potatoes. So many possibilities! I used this the first night for chicken quesadillas. The second night I used it as a topping for baked potatoes with shredded cheese, pickled jalapenos, and sour cream.
Provided by Tammy Lynn
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 2
Number Of Ingredients 4
Steps:
- Place chicken breasts in an electric pressure cooker (such as Instant Pot®). Sprinkle all sides with taco seasoning. Pour salsa and chicken broth on top.
- Place lid on the pot and lock in place. Select the Poultry setting and set the timer for 15 minutes. Allow pressure to release naturally after the cooking time has ended, about 20 minutes. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C). Shred the cooked chicken.
Nutrition Facts : Calories 300.1 calories, Carbohydrate 13.9 g, Cholesterol 118 mg, Fat 4.8 g, Fiber 1 g, Protein 45.9 g, SaturatedFat 1.4 g, Sodium 1545.5 mg, Sugar 4.6 g
SALSA CHICKEN & RICE (ADAPTED FOR INSTANT POT) RECIPE
Provided by dbart
Number Of Ingredients 6
Steps:
- Spray the inside of inner pot with nonstick spray. Place chicken breasts in to bottom of the pot. Sprinkle the taco seasoning on the chicken. In a bowl, combine the salsa and soup. Stir well. Pour mixture evenly over the chicken. Note I added about 2 tbsp water to my bowl to clear it and added it to the pot. Put the lid on, seal the vent, and pressure cook, normal, for 10 minutes. Allow to NPR if possible. Shred the chicken in the pot. Add the sourcream and cooked rice, mix well. Serve on warm soft tortilla shells.
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