Chicken cooked with jarred salsa for tacos, rice bowls, or wraps; minimal prep.
SBy Skinwalker84
Servings
6
2 lb boneless skinless chicken breasts
2 cup jarred salsa (medium heat)
0.5 cup chicken broth
2 tsp ground cumin
1 tsp smoked paprika
1 tsp dried Mexican oregano
1 tsp garlic powder
1 tsp kosher salt
1 piece limes
0.25 cup fresh cilantro (garnish)
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Season and Load
1. Season the chicken breasts on both sides with the cumin, smoked paprika, Mexican oregano, garlic powder and kosher salt. Pour the chicken broth into the Instant Pot, then add the seasoned chicken in a single layer as much as possible.
2. Pour the jarred salsa evenly over the chicken without stirring, so the salsa sits on top and does not scorch on the bottom.
2 cup jarred salsa (medium heat)
Pressure Cook
3. Lock the lid, set the valve to sealing, and cook on high pressure for 10 minutes (12 minutes if the breasts are very thick). Allow a natural release for 10 minutes, then carefully quick-release any remaining pressure.
Shred and Serve
4. Transfer the chicken to a bowl and shred it with two forks. Return the shredded chicken to the pot and stir it through the salsa and cooking juices. Let it sit on the keep-warm setting for 5 minutes to soak up the sauce.
5. Squeeze the lime over the chicken, stir, and taste for salt. Garnish with fresh cilantro and serve in warm corn tortillas, over rice bowls, or in wraps.
1 piece limes,
0.2 cup fresh cilantro (garnish)
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