Mexican Chicken with Salsa - 8-qt. Instant Pot
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
4 lbs. Tyson boneless, skinless chicken breast, cut into large bite-sized chunks2 tbsp ground cumin2 tbsp McCormick Dark Chili Powder1 tbsp Salt 3 tbsp Peanut Oil 1 cup, chopped Onions, raw 1 can (6 oz) Tomato Paste 14 oz. Hunt's Fire Roasted Diced Tomato with Garlic4 oz canned or pickled jalapeno slices3 tbsp Minced Garlic
Mix chicken with cumin, chili powder, and salt.
Press Saute button; adjust if necessary to "Normal" setting. When "Hot" add oil, and allow to heat up 1 minute.
Add the coated chicken pieces. Cook for 4-5 minutes, stirring frequently.
Add remaining ingredients in order listed. DO NOT STIR.
Cook at HIGH pressure for 15 minutes. Allow pressure to release naturally for 10 minutes, then release all remaining pressure.
Serve over rice.
Serving Size: Makes 9 1-cup servings
Press Saute button; adjust if necessary to "Normal" setting. When "Hot" add oil, and allow to heat up 1 minute.
Add the coated chicken pieces. Cook for 4-5 minutes, stirring frequently.
Add remaining ingredients in order listed. DO NOT STIR.
Cook at HIGH pressure for 15 minutes. Allow pressure to release naturally for 10 minutes, then release all remaining pressure.
Serve over rice.
Serving Size: Makes 9 1-cup servings
Nutritional Info Amount Per Serving
- Calories: 272.6
- Total Fat: 9.2 g
- Cholesterol: 115.6 mg
- Sodium: 1,638.5 mg
- Total Carbs: 9.0 g
- Dietary Fiber: 2.3 g
- Protein: 42.4 g
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