Pressure Cooker Tequila Salsa Chicken Recipes

INSTANT POT® SALSA CHICKEN

An Instant Pot® makes an easy weeknight meal even easier! Frozen chicken breasts are combined with taco seasoning and salsa for a tasty Mexican-themed meal. You can use the meat for tacos, burrito bowls, or as a topping for baked potatoes. So many possibilities! I used this the first night for chicken quesadillas. The second night I used it as a topping for baked potatoes with shredded cheese, pickled jalapenos, and sour cream.

Provided by Tammy Lynn

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 40m

Yield 2

Number Of Ingredients 4

Instant Pot® Salsa Chicken image

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.

Nutrition Facts : Calories 300.1 calories, Carbohydrate 13.9 g, Cholesterol 118 mg, Fat 4.8 g, Fiber 1 g, Protein 45.9 g, SaturatedFat 1.4 g, Sodium 1545.5 mg, Sugar 4.6 g

Ingredients

1 pound frozen skinless, boneless chicken breast halves
1 (1 ounce) packet taco seasoning mix
½ cup salsa
½ cup low-sodium chicken broth

PRESSURE-COOKER TEQUILA SALSA CHICKEN

I had this dish at a local Mexican restaurant when celebrating a friend's birthday. I fell in love with the spicy, smoky flavor from the tequila and decided to try Instant Pot salsa chicken at home. Boy, was it a success! It's also great stuffed into flour tortillas or for making nachos. —Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories Dinner

Time 15m

Yield 3 cups

Number Of Ingredients 6

Pressure-Cooker Tequila Salsa Chicken image

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.

Nutrition Facts : Calories 187 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 1107mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 0 fiber), Protein 23g protein.

Ingredients

1 envelope taco seasoning
1 pound boneless skinless chicken breasts
1 cup chunky salsa
1/4 cup tequila
Hot cooked rice
Optional: Avocado slices, chopped fresh cilantro and lime wedges

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