Salsa Chicken
Ingredients
The Salsa Chicken
-
1
tablespoon
olive oil or avocado oil
-
1
cup
diced yellow onion
-
4
cloves
garlic
-
1
jar (14-16 ounces)
salsa
-
1
can (15 ounces)
black beans
-
1
can (15 ounces)
sweet corn
-
½
cup
low-sodium chicken broth or water
-
2
tablespoons
taco seasoning
-
1
teaspoon
fine salt
-
¼
teaspoon
black pepper
-
2
pounds
boneless skinless chicken breasts
The Cilantro-Lime Crema
-
1
cup
sour cream
-
2-3
tablespoons
lime juice
-
½
teaspoon
lime zest
-
¼
cup
fresh cilantro leaves
-
½
teaspoon
honey
-
1
small clove
garlic
-
⅛
teaspoon
fine salt
Instructions
- Sauté the onion in oil until tender, then add garlic and cook briefly.
- Add salsa, black beans, corn, broth, taco seasoning, salt, and pepper to the pot.
- Place chicken on top and press it into the mixture.
- Seal the Instant Pot and cook on high pressure for 10 minutes.
- Release pressure naturally for a few minutes, then vent to release remaining pressure.
- Shred the chicken and mix it back into the sauce.
- For the crema, blend all crema ingredients until smooth.
- Serve the chicken with the crema and desired toppings.
Nutrition Facts (estimated)
Servings
8 servings
Calories
325
Total fat
11g
Total carbohydrates
24g
Total protein
30g
Sodium
730mg
Cholesterol
123mg
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