Salsa Chicken (Instant Pot)

August 1, 2016Living Freely Gluten Free

Sometimes, I am just tired. My meat isn’t all the way thawed, it’s been a long day. I just don’t want to deal with dinner, but I have to. That is when I turn to Salsa Chicken. It takes 2 minutes to throw it into the Instant Pot or Crock Pot. Once it is done all you need to do is shred the chicken.

You can fill tacos, burritos, quesadillas and top nachos. Even on top of some greens to make a southwest style salad would be delish! 

This post contains affiliate links. Living Freely Gluten Free makes a small percentage of any purchases made through these links. Thank you for your support.

I am gearing up for back to school and working on my meal plan. Everyone needs a handful of recipes that you don’t need to prep for and you always have the ingredients on hand. 

This recipe is exactly that! I keep chicken in the freezer, I always have onions, and everything else is simple pantry items that we always keep on hand. 

You can eat these so many different ways that you won’t get tired of it. I LOVE this on nachos, my kids like it in a burrito, and my husband loves it in tacos. Use the leftovers (if there are any) for a salad. 

So the next time you need a fast and simple meal, give this a try.

1 Can Diced Tomato
1 Can Green Chiles
1 Onion
2 Large Chicken Breasts
1 Tsp. Chili Powder
1 Tsp. Granulated Garlic
Salt and Pepper to your liking
½ Tsp. Cumin
Add all of the ingredients in your Instant Pot and cook on the chicken setting. If the chicken is not all of the way thawed add another 6 minutes to the cooking time.  Once done, take out and shred chicken and return it into the pot. Stir and serve however you would like. Ideas: Nachos, Burritos, Tacos, Salad.

Leave a comment

Your email address will not be published. Required fields are marked *

Previous Post Next Post