Instant Pot Salsa Chicken

Way back in my Fort Irwin days, a group of us military spouses always did potluck at our regular Coffee Break gatherings, and one woman often brought in Salsa Chicken.

I had never heard of it previously, but it was really good. She used store bought jarred salsa, however, so I knew it could be better with my homemade batch (recipe here!)

This is an Instant Pot dish and as simple as could be! I have also done numerous times in the Crockpot.

Salsa Chicken
Serves 6.

Ingredients
3 large boneless skinless chicken breasts
2-3 cups of salsa (homemade or commercial)
Salt
Pepper
Garlic powder
Cumin
2 cups canned or frozen corn
2 cups prepared black beans
Toppings as desired: sour cream, avocado

Season thawed raw chicken breasts with spices to taste, and place on the trivet in the Instant Pot.

Add salsa, pouring on top of chicken and letting fall to bottom of pot.

If using my recipe, no extra water is needed. If using a very chunky variety, you may want a bit more liquid. Rule of thumb is one cup of any liquid.

Drain can of corn if you have enough liquid. Pour on top of chicken along with black beans, if using.

Close IP valve and set for 20m high pressure.

Let natural release until all steam is out.

Remove chicken and shred. Add more salsa if needed.

I usually include a can of black beans, but didn't this time. Instead I made a can of black refried beans, and piled it all on flour tortillas like a soft taco, adding sour cream and avocado!