Salsa Chicken (Instant Pot)
My family loves this warm, hearty and easy-to-prep Salsa Chicken.
You can spin it into tacos, a taco salad or a big Mexican-style bowl. Then load it up with your favorite toppings – for me that's avocado, scallions, a sprinkle of cheese, crisp radishes, and thinly sliced cabbage. This recipe is adapted from nomnompaleo.com, which offers tons of nutritious and delicious recipes.
Ingredients
2 lbs. boneless, skinless chicken thighs
1 tsp. chili powder (or more to taste – I use a combo of hot & mild)
1⁄2 tsp. cumin
1⁄2 tsp. sea salt, or kosher
1 C organic tomato salsa (store bought or homemade)
Your favorite taco toppings (see notes below)
1 package La Siete grain-free tortillas or Food for Life sprouted corn tortillas, or lettuce for wraps, (butter or romaine)
Instructions
Arrange the chicken in a single layer in your pressure cooker.
Sprinkle the seasoning on both sides of the chicken, making sure to rearrange the pieces in a single layer on the bottom.
Pour the salsa evenly over the chicken, and coat both sides of each piece.
Lock the lid on the pressure cooker. On an Instant Pot, press the “Manual” or “Pressure Cook” button and program it to cook for 10 min. under high pressure for thighs, and 7 min. for chicken breasts (go 8 to 9 min. if the breasts are really big). If using bone-in thighs, cook for 15 min. And you’re using a stovetop pressure cooker, raise the heat to high to bring the pot to high pressure. Then reduce the heat to low, or just enough to maintain high pressure. Set a timer for 6 minutes for breasts and 9 minutes for thighs.)
When the chicken finishes cooking, release the pressure manually.
Remove the lid and transfer the chicken to a bowl.
Pour the cooking liquid over the chicken.
Serve with your tortillas or as lettuce wraps. Add your favorite toppings and dig in!
