Pressure Cooker Tequila Salsa Chicken Recipes

INSTANT POT® SALSA CHICKEN

Steps:

• Place chicken breasts in an electric pressure cooker (such as Instant Pot®). Sprinkle all sides with taco seasoning. Pour salsa and chicken broth on top.
• Place lid on the pot and lock in place. Select the Poultry setting and set the timer for 15 minutes. Allow pressure to release naturally after the cooking time has ended, about 20 minutes. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C). Shred the cooked chicken.

PRESSURE-COOKER TEQUILA SALSA CHICKEN

Steps:

• Sprinkle taco seasoning over chicken breasts; place in a 6-qt. electric pressure cooker. Combine salsa and tequila; pour over chicken. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes. Quick-release pressure. A thermometer inserted in chicken should read at least 165°. , Remove chicken. When cool enough to handle, shred meat with 2 forks; return to pressure cooker. Serve with rice and desired toppings.

PRESSURE COOKER CHIPOTLE-HONEY CHICKEN TACOS

Steps:

• Combine the chicken, chipotles and adobo sauce, honey, onion powder, garlic powder, salt and cumin in an electric pressure cooker. Stir well. Cover and set steam valve to sealed position. Cook on high pressure for 13 minutes. Let the pressure release naturally for 5 minutes; then release the remaining pressure manually. Open the lid.
• Remove the chicken to a bowl or cutting board using tongs. Shred the chicken with two forks. If you'd like to reduce the sauce, set to sauté and simmer, 5 minutes. Add the chicken back into the pot.
• Stir in the black beans and a squeeze of lime juice, set to sauté and let the beans warm through, 2 to 3 minutes. Taste and add more salt or lime juice if necessary. Serve in tortillas with pickled onions and avocado.

INSTANT POT SALSA CHICKEN

Steps:

• 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~
• 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. *Pro Tip: It'll take roughly 6 - 8 minutes + preheat time.

PRESSURE COOKER SALSA VERDE CHICKEN

Steps:

• Add the chicken, salsa verde, canned chiles, chopped garlic, jalapeño, garlic powder, onion powder and cumin to a 6- to 8-quart electric pressure cooker; stir to combine. (Don't add salt yet, as many jarred salsas are high in sodium.) Close the lid and turn the pressure knob to sealed. Cook on high pressure for 8 minutes.
• Turn off the pressure cooker and allow the pressure to release naturally for 10 minutes, then release the remaining pressure manually. Open the lid. If you would like to reduce the sauce, remove the chicken with a slotted spoon to a bowl and turn on the simmer function; let the sauce bubble for about 5 minutes, stirring occasionally, to thicken. Add the chicken back into the pot if you have removed it. Use two forks to coarsely shred the chicken. Stir in the scallions and cilantro. Taste, and season with salt and lime juice.
• Serve in bowls, alone or with rice, or in tortillas, with desired toppings.