Creamy Salsa Chicken
8 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 3 large chicken breasts (boneless and skinless, about 1.5 β 2 pounds in total)
- 10 ounces (300g) salsa
- ΒΌ cup water (only if you're using chunky salsa or have a newer IP model)
- 8 ounces (225g) cream cheese
- Β½ teaspoon salt
Method
- In the Instant Pot dump chicken and a jar of salsa (plus water if using) and give everything a mix to make sure that the sauce goes underneath the chicken.
- Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 10 minutes at high pressure. The Instant Pot will take around 10 minutes to come to pressure and start cooking. When the cooking program ends, allow the steam to release naturally for 5 minutes then quickly release the rest of the steam.
- Carefully remove the lid, and using 2 forks shred the chicken inside the pot or on a cutting board. Then add cream cheese, and stir it in as it melts. If it doesn't melt right away then press on SAUTE and it will melt. Season with salt if desired.
- Put all of the ingredients in the slow cooker, and cook on low for 8 hours or on high for 4 hours.
- Once the cooking is finished, shred the chicken and mix it very well.