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When it comes one pot meals, this Salsa Chicken Instant Pot is the most leisurely dinner you will ever cook. This salsa chicken is cooked in less than ten minutes, and it only takes about 5 minutes to prep so that you will have dinner on the table in about 15 minutes. Serve this salsa chicken over a bowl of rice or cauliflower rice if you are on keto or tortillas. Either way, you will have a flavorful Mexican delight for dinner.
How long to cook salsa chicken in instant pot?
The cooking time of salsa chicken depends on how many chicken breasts you are cooking. For example, it takes 9 minutes to cook three chicken breasts, but it will take longer if you cook more chicken.
Can you overcook chicken in instant pot?
Yes, you can easily overcook chicken in an instant. This is why you must cook the chicken for the correct amount of time mentioned in the recipe, so you don't end up with dry, overcooked chicken.
How do you know when chicken is done in Instant Pot?
Cooked chicken has a temperature of 165 degrees. Once you remove the lid from the pot, test the chicken's temperature using a food-grade thermometer. If it has a temperature of 165 degrees, it is cooked. If the temperature is at 160 degrees, place the lid on the instant pot but do not turn it on. Test the chicken again after 5 minutes, and it should have the correct temperature. In contrast, if the temperature is below 160 degrees, place the lid on the instant pot, cook it for 1-3 minutes on high pressure, and test it again.
Does cooking chicken longer make it more tender?
Yes, cooking chicken longer can make it more tender, but only up to a certain point. Eventually, all the moisture will evaporate from the chicken, leaving you with a dry hunk of meat.
- 1/4 cup Chicken Broth
- 1 Red Onion, diced
- 2 cloves Garlic, minced
- 3 boneless skinless Chicken Breasts
- 2 teaspoons Chili Powder
- 1/2 teaspoon Salt
- 1 teaspoon Dried Oregano
- 2 teaspoons Smoked Paprika
- 1 teaspoon Garlic Powder
- 1 1/2 cups Salsa
- 1 cup frozen Corn Kernels
- 1 cup canned Black Beans, drained, rinsed
- 2 tablespoons Cilantro, chopped
Place the chicken breast into a medium bowl, sprinkle over the chili powder, salt, oregano, smoked paprika, and garlic powder and toss it to coat the chicken in the seasoning.
Place the chicken breasts on top of the onions and pour the salsa on top of the chicken.
Next, add the corn and black beans, place the lid on the instant pot, and switch the vent to seal.
Press the pressure-cook function and set it to 9 minutes.
Let the pressure naturally release from the instant pot for 5 minutes, then switch the vent to remove it.
Shred the chicken breast using two forks, then return to the instant pot and stir to coat it in the sauce.
Pour the salsa chicken into a serving dish and garnish it with the cilantro before serving.
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