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Instant Pot Salsa Chicken with Cilantro-Lime Crema

Juicy Instant Pot Salsa Chicken with Cilantro-Lime Crema

Delicious Instant Pot Salsa Chicken with zesty Cilantro-Lime Crema is a flavorful, quick meal ready in just 30 minutes!
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Prep Time 10 minutes
Cook Time 20 minutes
Natural Pressure Release 4 minutes
Total Time 34 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Dish
  • 2 lbs Chicken Breasts Can substitute with chicken thighs for juicier results.
  • 1 cup Salsa Choose mild or medium based on spice preference.
  • 1 can Black Beans Drained and rinsed.
  • 1 cup Corn Can use frozen or canned corn.
  • 1 cup Chicken Broth Vegetable broth can be used for a vegetarian option.
  • 1 tbsp Taco Seasoning Select a milder blend if sensitive to spice.
  • 1 medium Onion Can use yellow, white, or red.
  • 2 cloves Garlic Minced; fresh is best.
  • 1 cup Fresh Cilantro Can substitute with parsley if desired.
  • 2 tbsp Lime Juice Freshly squeezed; include zest for more flavor.
For the Cilantro-Lime Crema
  • 1 cup Sour Cream Greek yogurt can be used as a healthier alternative.
  • 1 tbsp Honey Adjust according to taste.
  • 1/2 tsp Salt

Equipment

  • Instant Pot

Method
 

Step-by-Step Instructions
  1. Begin by selecting the 'Sauté' function on your Instant Pot and adding a drizzle of oil. Toss in diced onion and cook for 3-4 minutes until translucent, stirring frequently. Add minced garlic and sauté for an additional 30 seconds.
  2. Pour in the salsa, black beans, corn, and chicken broth. Sprinkle taco seasoning and a dash of salt and pepper, stirring to combine.
  3. Place the chicken breasts on top of the mixture, secure the lid, and set to 'Manual' or 'Pressure Cook' on high for 10 minutes. Allow for a natural pressure release for 3-4 minutes before venting remaining steam.
  4. Remove the chicken and shred using two forks. Return it to the pot and mix with the sauce.
  5. In a blender, combine sour cream, lime juice and zest, cilantro, honey, garlic, and salt. Blend until smooth.
  6. Scoop portions of salsa chicken into bowls, drizzle with the cilantro-lime crema, and garnish with chopped cilantro and lime juice.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 35gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 8gSugar: 4gVitamin A: 900IUVitamin C: 20mgCalcium: 120mgIron: 3mg

Notes

Store leftovers in airtight containers; refrigerate for up to 3 days. The chicken mixture freezes well for up to 3 months.

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