This low carb Instant Pot Salsa Chicken recipe is easy to make and great for those on a keto diet... or anyone else. Includes slow cooker directions too.
Course Dinner, Entree, Main Course
Cuisine American, Mexican
Keyword instant pot salsa chicken
Prep Time 5minutes
Cook Time 15minutes
Total Time 20minutes
Author Robin Gagnon
1poundboneless skinless chicken breasts
Sea or Kosher salt and Fresh ground pepper to taste
1tablespoonavocado oilclassic olive oil, ghee or butter is fine
1cupshredded cheddar or colby jackoptional
Put your Instant Pot on saute (set to med heat) and add oil to the pot. Season the chicken with salt and pepper, then nestle on the bottom of the pot. Mix the cumin, paprika and garlic powder together and sprinkle on top. Flip after 3-4 minutes. then cook an additional 1-2 minutes.
Pour the salsa over the chicken breasts. Lock on cover and manually set the Instant Pot to pressure cook for 10 minutes on High pressure. Use quick release once done. (If you are plan to shred the chicken, use natural pressure release, so it will break up easier, then shred with two forks right in the cooking liquid.)
Cheese can be sprinkled over the top in the pot before you serve.
Nutritional calculated with cheese. As always, this is provided only as an estimate.
Use a packet of taco seasoning if you prefer.
Chicken thigh meat can also be used in the recipe.