CHEESY SALSA LIME CHICKEN RECIPE - (4.6/5)
Provided by Foodiewife
Number Of Ingredients 15
Steps:
- Directions Using the browning/saute setting, add heat olive oil. Cook the onion garlic, cumin and chili powder until softened-- about 3 minutes. Add salsa, tomato sauce, chicken, salt, pepper and lime juice to pressure cooking pot. Cover and lock lid in place. Select High Pressure and 12 minutes cook time. When timer beeps, turn off and use a quick pressure release. Check and make sure the chicken is cooked to 165°. Preheat the broiler and spray a small casserole dish with non-stick cooking spray. Place the chicken in the dish. Select sauté and cook sauce, stirring frequently until sauce is desire consistency. Spoon sauce over chicken. NOTES: Be sure to check the temperature of the chicken. I had to cook mine for about five more minutes. The chicken breasts were large and frozen. If using thawed chicken, reduce the time by about five minutes. Sprinkle 1 cup shredded cheese on top of the chicken and sauce, put the dish in the oven and broil until the cheese is melted and starting to brown, about five minutes, but watch it carefully. Garnish with cilantro and sliced green onion. Extra delicious served with rice.
CHEESY SALSA CHICKEN WITH LIME, PRESSURE COOKER-STYLE RECIPE - (4.3/5)
Provided by Foodiewife
Number Of Ingredients 16
Steps:
- Equipment needed: pressure cooker (this recipe could be adapted to a slow cooker or a conventional stove top. I will do my best to suggest how to adapt it, at the end of the directions. For now, I'm going to explain how I made this with an electric pressure cooker. A stovetop pressure cooker would use the same technique and times.) Using the brown/sear feature (or on medium-high on a stove), heat about 1 tablespoon oil until shimmering. Cook the chopped onion until just softened, about 5 minutes. Add the garlic, and stir until fragrant, about 30 seconds. Add the spices, salt & pepper, stir to combine for about 1 minutes. Add the salsa, tomato sauce, tomato paste and lime juice, and stir. Nestle the frozen chicken* into the sauce. Cover and lock the lid on and pressure cook, on high, for 12 minutes. When timer beeps, turn off and use a quick pressure release. Check and make sure the chicken is cooked to 165°F. *If using thawed chicken, reduce the cooking time to 7 minutes. If using a slow cooker, prepare the sauce on the stovetop. I don't recommend using frozen chicken for a slow cooker, so only use thawed chicken. Pour the sauce over the chicken and slow-cook for about 6 hours. Preheat your broiler with the rack set two levels down, from the top. Place the chicken in an oven-proof dish Add half the fresh cilantro into the sauce and stir; spoon the sauce over the chicken. I admit, that I don't measure my cheese. I tend to smother mine with cheese, so use as you wish. Place the chicken under the broiler until the cheese is bubbling and melted, about 5 minutes. Garnish, if desired, with sour cream and green onion. Side dish serving suggestion: brown rice or black beans. To make this in a conventional way, I would suggest using only thawed chicken and searing it on each side. In a deep pan, I would make the sauce, then nestled the seared chicken into it, cover it and simmer for about 20 minutes or until the chicken registers at 165°F. Proceed with the directions on setting it in a baking dish and broiling the cheese.
INSTANT POT SALSA CHICKEN
Super easy to make Refreshing & Flavorful Instant Pot Salsa Chicken (Pressure Cooker Salsa Chicken) with simple pantry ingredients. Your family will enjoy these tender chicken breasts in flavor-bursting salsa top with tasty melted cheese.
Provided by Amy + Jacky
Categories Main
Time 35m
Number Of Ingredients 15
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.
Nutrition Facts : Calories 321 kcal, Carbohydrate 20 g, Protein 39 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 108 mg, Sodium 1134 mg, Fiber 4 g, Sugar 9 g, ServingSize 1 serving
PRESSURE COOKER SALSA VERDE CHICKEN
This warming, satisfying stew takes about 30 minutes from start to finish, thanks to the pressure cooker, which makes quick work of braising chicken and melding flavors. Use your favorite jarred green salsa as a shortcut: The salsa mingles with the chicken juices to make a thick, tangy sauce that tastes like more than the sum of its parts. (Jarred salsas vary in heat levels, so be sure to taste yours first. Make the dish spicier by leaving some of the jalapeño seeds in.) Serve the chicken over rice or whole grains, which soak up the sauce, or use the chicken in tacos, burritos or enchiladas. You can also add one cup of frozen or fresh corn, or a drained 15-ounce can of black or pinto beans to the cooked chicken and simmer until just warmed through. Pass around toppings like crunchy pepitas, tortilla chips, crumbled queso fresco or avocado, to customize at will.
Provided by Sarah DiGregorio
Categories dinner, weekday, poultry, main course
Time 35m
Yield 4 servings
Number Of Ingredients 13
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.
PRESSURE-COOKER SPICY LIME CHICKEN
This tender chicken with light lime flavor is a natural filling for tacos, but my son Austin also loves it spooned over cooked rice and sprinkled with his favorite taco toppings. -Christine Hair, Odessa, Florida
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Place chicken in a 6-qt. electric pressure cooker. Combine broth, lime juice and chili powder; 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. Stir in lime zest. If desired, serve with cilantro., Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring occasionally; add a little broth if necessary.
Nutrition Facts : Calories 132 calories, Fat 3g fat (1g saturated fat), Cholesterol 64mg cholesterol, Sodium 420mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges
PRESSURE-COOKER CILANTRO-LIME CHICKEN WITH SCOOPS
I came up with this recipe when I was preparing for a large party and wanted a healthy Tex-Mex chicken appetizer. The dish can be made ahead of time, and leftovers make for a tasty next-day burrito filling. -Lori Terry, Chicago, Illinois
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- Place chicken in a 6-qt. electric pressure cooker; add broth, lime juice and chili powder. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 7 minutes. Quick-release pressure. A thermometer inserted in chicken should read at least 165°. , Remove chicken; discard cooking juices. Shred chicken with 2 forks; return to pressure cooker. Select saute setting and adjust for low heat. Add corn and salsa; cook and stir until heated through, about 5 minutes. , Transfer to a large bowl; stir in cheese, red pepper and green onions. Serve with tortilla scoops; sprinkle with cilantro.
Nutrition Facts : Calories 97 calories, Fat 4g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 202mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 9g protein. Diabetic Exchanges
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
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
EASY SLOW COOKER SALSA CHICKEN
This slow cooker salsa chicken is simple but so flavorful! Add to tortillas or atop fresh salad greens or rice.
Provided by EverFit Montana
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 6h5m
Yield 4
Number Of Ingredients 7
Steps:
- Place chicken in the bottom of a slow cooker. Sprinkle with chili powder, garlic powder, cumin, and onion powder. Top evenly with salsa and green chile peppers.
- Cook on Low until chicken breasts are very tender, 6 to 8 hours. Shred chicken breast with 2 forks.
Nutrition Facts : Calories 137.8 calories, Carbohydrate 9.8 g, Cholesterol 48.5 mg, Fat 2.5 g, Fiber 2.5 g, Protein 20 g, SaturatedFat 0.6 g, Sodium 1037.8 mg, Sugar 4.6 g
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- Add salsa, tomato sauce, chicken, salt, pepper and lime juice to the pressure cooking pot. Cover and lock the lid in place. Select High Pressure and 12 minutes cook time. When the cook time ends, turn off and use a quick pressure release. When the valve drops, carefully remove the lid. Check and make sure the chicken is cooked to 165°F.
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