instant pot chicken recipe, instant pot salsa chicken, salsa chicken
Ingredients
2 pounds boneless, skinless chicken thighs
1 1/2 cups prepared mild salsa (jarred or fresh)
8 garlic cloves, finely chopped
1 jalapeño, seeded and finely chopped
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground cumin
3/4 teaspoon oregano (Mexican if you've got it!)
Kosher salt
3 scallions, thinly sliced
Handful chopped cilantro, plus more for sprinkling
Categories
Dinner
Steps
Place chicken thighs, salsa, garlic, jalapeño, onion powder, garlic powder, cumin, oregano and 1 teaspoon salt* in an Instant Pot, stirring to combine. Secure the lid and cook on high pressure for 8 minutes. Let pressure release naturally (up to 10 minutes).
Using a slotted spoon, transfer chicken to a bowl and shred. If the juices left in the pot are thin, turn on the sauté function of the Instant Pot and let reduce to desired consistency. I reduced my sauce for 10 minutes, stirring occasionally. Turn off the heat, return the chicken to the sauce and stir in scallions and cilantro. Season to taste with additional salt.
To serve, spoon salsa chicken into a bowl with rice and beans. Top with cheese, chopped cilantro and a squeeze of fresh lime juice.
Reviews
Lola Osinkolu | Chef Lola's Kitchen on 2020-10-02 (5 stars): Cheese topping is surely a plus!
