Salsa Chicken Rice Adapted For Instant Pot Recipes

INSTANT POT SALSA BROWN RICE CHICKEN

Instant Pot Salsa Brown Rice Chicken image

Provided by Eating Healthy Spending Less

Number Of Ingredients 11

Ingredients

4 frozen chicken breasts
2 cups brown rice
24 ounces jar salsa (or homemade works well too)
4 cups water
1 cup frozen corn
1 can beans, drained and rinsed (pinto, black, or kidney)
1/2 Tbsp cumin
1/2 Tbsp chili powder
1 tsp garlic powder
1 tsp salt
shredded cheese ((optional))

Steps:

Mix all ingredients together in the instant pot, cook on Manual for 25 minutes.
Allow to sit for 10 minutes after it's done, then quick release.
Shred the chicken, add back to the rice mixture, and enjoy! We like to top ours with shredded cheese and sour cream.

INSTANT POT® SALSA CHICKEN

Instant Pot® Salsa Chicken image

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

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

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

INSTANT POT® SALSA VERDE CHICKEN

Instant Pot® Salsa Verde Chicken image

An infinitely riffable Instant Pot® chicken recipe that is great served with rice and beans or changed into the foundation of a soup or a filling for any number of applications. Whenever possible, don't leave out the sazon, as it's awesome and because umami is a delight. Serve with any combination of cooked rice, tortillas, pepitas, queso Oaxaca, diced avocado, beans, etc.

Provided by MDMONS

Time 45m

Yield 8

Number Of Ingredients 11

Ingredients

2 pounds skinless, boneless chicken breast halves
1 ½ cups green salsa (salsa verde)
1 (4 ounce) can chopped green chilies
1 medium white onion, halved and thinly sliced
1 jalapeno pepper, seeded and minced
8 cloves garlic, minced
1 (1.41 ounce) package sazon seasoning
1 teaspoon ground cumin
kosher salt and ground black pepper to taste
1 bunch cilantro, finely chopped
1 tablespoon lime juice, or to taste

Steps:

Combine chicken, salsa, chiles, onion, jalapeno, garlic, sazon, cumin, salt, and pepper in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
Select Saute function and shred chicken with 2 forks; simmer until you reach the desired consistency with your sauce. Season with more salt and pepper before serving with cilantro and lime juice.

Nutrition Facts : Calories 157.8 calories, Carbohydrate 6.8 g, Cholesterol 64.6 mg, Fat 2.9 g, Fiber 0.8 g, Protein 24.3 g, SaturatedFat 0.8 g, Sodium 1126.6 mg, Sugar 2.8 g