Description
This Instant Pot Salsa Chicken with Cilantro-Lime Crema is a quick and flavorful shredded chicken meal that combines tender chicken breasts cooked in a zesty salsa sauce with black beans, corn, and taco seasoning. The dish is topped with a creamy, tangy cilantro-lime crema that adds freshness and a touch of sweetness. Perfect for healthy bowls, tacos, or tortillas, this recipe is a versatile and delicious meal ready in just 30 minutes.
Ingredients
Scale
Chicken and Salsa Mixture
- 1 tablespoon olive oil or avocado oil
- 1 cup diced yellow onion
- 4 garlic cloves, minced
- 1 (14-16 ounce) jar of your favorite salsa (mild or medium)
- 1 (15 ounce) can no salt added black beans, drained and rinsed
- 1 (15 ounce) can no salt added sweet corn, drained (may substitute 1½ cups frozen corn)
- ½ cup low-sodium chicken broth or water
- 2 tablespoons Homemade Taco Seasoning (or taco seasoning of choice)
- 1 teaspoon fine salt
- ¼ teaspoon black pepper
- 2 pounds boneless skinless chicken breasts
Cilantro-Lime Crema
- 1 cup sour cream
- 2-3 tablespoons lime juice (juice of 1 lime) + ½ teaspoon lime zest
- ¼ cup fresh cilantro leaves
- ½ teaspoon honey
- 1 small garlic clove or ¼ teaspoon garlic powder
- ⅛ teaspoon fine salt
Instructions
- Sauté Onion and Garlic: Select the ‘saute’ function on the Instant Pot. Once hot, add the oil and diced onion. Stir occasionally cooking for 3-4 minutes or until onions start to become tender. Add the garlic and continue to cook for 1 minute, stirring occasionally to prevent garlic from burning.
- Add Salsa and Seasonings: Add salsa, black beans, corn, chicken broth, taco seasoning, salt, and pepper to the Instant Pot. Stir to combine, then place the chicken breasts on top and gently press them into the salsa mixture.
- Pressure Cook Chicken: Place the lid on the Instant Pot, lock it into place, and ensure the vent is in the sealed position. Set the Instant Pot to ‘High Pressure’ and set cooking time for 10 minutes.
- Release Pressure: Once cooking is complete, allow natural pressure release for 3-4 minutes, then carefully switch the valve to ‘vent’ to release remaining pressure. When the lid unlocks, remove it.
- Shred Chicken: Remove the chicken breasts and shred them with two forks. Return the shredded chicken to the Instant Pot and toss to coat with the sauce.
- Prepare Cilantro-Lime Crema: In a small blender cup or food processor, combine sour cream, lime juice and zest, cilantro, honey, garlic (or powder), and salt. Blend until smooth and creamy.
- Assemble and Serve: Serve the shredded salsa chicken in bowls with the cilantro-lime crema on top. Great with rice, tortillas, or as taco filling.
Notes
- This dish is loved for its simple preparation and big flavor—it’s ready in minutes thanks to the Instant Pot.
- The chicken can also be made in a slow cooker by sautéing onion and garlic on stovetop and then cooking with salsa and other ingredients for 3-4 hours on high or 5-6 hours on low.
- Feel free to adjust the salsa heat level based on your preference: mild or medium work well.
- The cilantro-lime crema adds a refreshing contrast to the savory chicken and can be used as a topping for tacos, bowls, or fajitas.
- You can substitute frozen corn if canned corn is not available.
- Try serving with warm tortillas, rice, or over a salad for versatile meal options.
Nutrition
- Serving Size: 1 cup chicken + 2 tablespoons crema
- Calories: 325
- Sugar: 8 g
- Sodium: 730 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 123 mg
