Ingredients: |
Ingredients: 4 (593g) skinless boneless chicken breasts
1 cup (250ml) unsalted chicken stock
1 can (796g) fire roasted diced tomatoes
1 tablespoon (15ml) regular soy sauce
½ teaspoon table salt
1 (280g) red or yellow onion , finely diced
6 (19.5g) garlic cloves , finely diced
1½ cup (38g) fresh cilantro (uncut) , finely chopped
1 teaspoon (2.7g) cumin powder
1 teaspoon (0.9g) dried oregano
Juice from 1 92g lime
1 (60g) Jalapeno , finely diced
Garnish:
Fresh cilantro , finely chopped
¼ cup (48g) smoked cheddar cheese , freshly shredded
¼ cup (48g) mozzarella cheese , freshly shredded
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Directions: |
Directions:Marinate Chicken Breasts: Add 1 tsp (2.7g) cumin powder, 1 tsp (0.9g) dried oregano, 1 tbsp (15ml) regular soy sauce, ½ tsp (3g) table salt, 90ml juice from 1 lime, and 1 cup (250ml) unsalted chicken stock to Instant Pot’s inner pot. Mix well. Add in 4 chicken breasts, then marinate for 30 minutes to 2 hours in the fridge.
Pressure Cook Salsa Chicken: Add diced garlic cloves, onion, and Jalapeno in Instant Pot.
*Note: You can add in 1½ cup finely chopped cilantro at this point. However, we added the cilantro after pressure cooking because we enjoy the fresh and stronger taste.
Layer 1 can (796g) diced fire-roasted tomatoes on top of everything. Do not mix!
With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure for 1 minute, then 10 minutes Natural Release. Remove the lid carefully.
Season & Thicken Salsa Sauce: Set aside the 4 chicken breasts, then check their internal temperature at its’ thickest part.
*Note: The USDA recommends 165°F (74°C) as the safe internal temperature for cooked chicken.
*Pro Tip: If the chicken’s temperature is off by more than 10°F, quickly place them back in the Instant Pot. Close the lid, and let the residual heat in Instant Pot cook the chicken for 1 – 2 more minutes.
Bring the salsa mixture to a simmer with the "Saute More" function.
*Note: If you haven't added the cilantro, add them in now.
Let the salsa simmer and thicken for a few minutes. Stir occasionally. Season by adding half of the smoked cheddar cheese and mozzarella cheese to the salsa. Taste and adjust the seasoning by adding more salt (you may need roughly 1 - 2 large pinch of salt). Please taste and adjust accordingly!
Serve: You can serve the Salsa Chicken by drizzling the salsa sauce on top of the chicken, then garnish with finely chopped cilantro and cheese. Enjoy~
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Optional - Melt Cheese: If you want to kick it up a notch, use the Air Fryer Lid or an oven to melt some tasty cheese on top of the chicken!
Place the air fryer basket with the tray on the middle rack in Instant Pot. Place the chicken breasts on the air fryer tray in Instant Pot. Layer some salsa sauce on top, then sprinkle a mixture of smoked cheddar cheese and mozzarella cheese on top. Place the air fryer lid on the Instant Pot.
Press the “Air Fry” button, set the Temperature to 400°F, and Cooking Time to 10 minutes. |
This recipe for Instant Pot Salsa Chicken is from