Mexican Chicken with Salsa - 8-qt. Instant Pot

Mexican Chicken with Salsa - 8-qt. Instant Pot
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Nutritional Info
  • Servings Per Recipe: 9
  • 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

View full nutritional breakdown of Mexican Chicken with Salsa - 8-qt. Instant Pot calories by ingredient


Introduction

I used an 8-quart Instant Pot, but this would probably work in a 6-quart Instant Pot as well. Serve over rice. I made Vigo Mexican Rice in a separate Instant Pot. I used an 8-quart Instant Pot, but this would probably work in a 6-quart Instant Pot as well. Serve over rice. I made Vigo Mexican Rice in a separate Instant Pot.
Number of Servings: 9

Ingredients

    4 lbs. Tyson boneless, skinless chicken breast, cut into large bite-sized chunks
    2 tbsp ground cumin
    2 tbsp McCormick Dark Chili Powder
    1 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 Garlic
    4 oz canned or pickled jalapeno slices
    3 tbsp Minced Garlic

Directions

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