This week, treat yourself to a downright delicious dinner with this Instant Pot Salsa Chicken Recipe!
The best park is, it’s only 5 Ingredients! Talk about easy!
Here’s what you’ll need to make your chicken…
Instant Pot Salsa Chicken Recipe
- 3 lbs Boneless Skinless Chicken Thighs, thawed
- 1½ cups Salsa (I like to use Pace chunky)
- 4 oz can diced Green Chiles
- 1 tsp Minced Garlic (fresh or from jar)
- ⅛ tsp Salt
- Pour ¼ cup Water into bottom of Instant Pot.
- Add chicken thighs to Instant Pot, and sprinkle Salt over chicken.
- In large bowl combine Salsa, Chiles, and Garlic, and pour mixture over chicken.
- Add lid to Instant Pot. Then, select “Meat/Stew” setting, “High Pressure”, and change cooking time to 15 minutes.
- Preheat will begin 10 seconds after settings are selected.
- Once Chicken Thighs are done, Quick Release pressure before removing lid.
- Allow to cool for 5 minutes with lid off. Serve as whole thighs or shred with two forks. If shredded, this recipe is great for tacos, burritos, enchiladas and even a taco salad. Enjoy!
*If using a Crock Pot Pressure Cooker, choose the 'Beans/Chili' setting to manually override cooke time and pressure settings.
What You’ll Need to Make This Recipe:
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Have YOU ever tried this Instant Pot Salsa Chicken Recipe?
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