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Pressure-Cooker Tequila Salsa Chicken

I had this dish at a local Mexican restaurant when celebrating a friend's birthday. I fell in love with the spicy, smoky flavor from the tequila and decided to try Instant Pot salsa chicken at home. Boy, was it a success! It's also great stuffed into flour tortillas or for making nachos. —Trisha Kruse, Eagle, Idaho
  • Total Time
    Prep/Cook: 15 minutes
  • Makes
    3 cups

Ingredients

  • 1 envelope taco seasoning
  • 1 pound boneless skinless chicken breasts
  • 1 cup chunky salsa
  • 1/4 cup tequila
  • Hot cooked rice
  • Optional: avocado slices, chopped fresh cilantro an lime wedges

Directions

  • Sprinkle taco seasoning over chicken breasts; place in a 6-qt. electric pressure cooker. Combine salsa and tequila; pour over chicken. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes.
    Quick-release pressure. A thermometer inserted in chicken should read at least 165°.
  • Remove chicken. When cool enough to handle, shred meat with 2 forks; return to pressure cooker. Serve with hot cooked rice and desired toppings.
Nutrition Facts
3/4 cup: 187 calories, 3g fat (1g saturated fat), 63mg cholesterol, 1107mg sodium, 11g carbohydrate (2g sugars, 0 fiber), 23g protein.

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