Instant Pot Salsa Chicken
Servings 6 servings
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
Serve with: rice and black beans
Toppings: chopped cilantro, cotjia cheese (cheddar or Monterey jack also good here), and freshly squeezed lime juice
Instructions
- 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.
Notes
* Prepared salsas can vary in salt level. If you are unsure of how salty your salsa is, you may want to use a little less salt in the beginning and add more at the end as needed.