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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Instant Pot Mexican Chicken Recipe

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This recipe for Instant Pot Mexican Chicken is from The Poljak Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 pounds chicken breasts halves, boneless and skinless (about 4)
2 tablespoons taco seasoning, divided (or 1 store bought envelope)
1 jar salsa (16 oz)
1/2 cup water
Salt and ground black pepper to taste (optional)
Directions:
Directions:
Season the chicken breasts with half of the taco seasoning. Place the chicken breast at the bottom of the bowl of the instant pot (no trivet is needed).
Add the salsa and waterr and sprinkle the remaining taco seasoning.
Close the lid, seal the pot and set the vent to "sealed" For fresh or thawed chicken breasts. For frozen chicken breasts, cook on high pressure for 11 or 12 minutes depending on the size.
When done, let the pressure release naturally for 5 minutes then do a quick release to get rid of any remaining pressure, open the lid and shred with 2 forks. You may use your hand beater to shred the chicken. Season with salt and pepper (optional).

 

 

 

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