Pressure Cooker Salsa-Lime Chicken

Pressure cooker salsa-lime chicken. Chicken breasts with salsa and spices cooked in pressure cooker and served with crumbled goat cheese. #pressurecooker #instantpot #chicken #salsa #dinner #mexican
  • Yield: 6
  • Servings: 6
  • Prep Time: 10m
  • Cook Time: 7m
  • Ready In: 17m

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Nutritional Info

This information is per serving.

  • Calories

  • Fat

    2.1 g
  • Saturated Fat

    0.4 g
  • Polyunsaturated Fat

    0.7 g
  • Cholesterol

    49.3 mg
  • Sodium

    1,184.1 mg
  • Potassium

    809.1 mg
  • Carbohydrate

    27.7 g
  • Fiber

    5.0 g
  • Sugars

    0.0 g
  • Protein

    24.1 g

Pressure cooker salsa-lime chicken. Chicken breasts with salsa and spices cooked in a pressure cooker.

Pressure Cooker Salsa-Lime Chicken

You may also like Instant Pot Corned Beef Hash or Instant Pot Beef Lo Mein


  • 2 tablespoons olive oil
  • 2 pounds (960 g) boneless and skinless chicken breast halves
  • 1½ cups (370 ml) spicy prepared salsa
  • 1 teaspoon ground cumin
  • pinch of red chile powder
  • 1/4 cup (60 ml) freshly squeezed lime juice
  • 2 limes, cut into wedges for serving


Step 1

Heat olive oil in pressure cooker turned to the sauté mode. Working in batches, add chicken breasts and lightly brown on both sides. Using tongs, transfer to serving platter.

Step 2

Add salsa, cumin, chili powder, and lime to the pressure cooker, scraping any browned bits from the bottom. Return cooked chicken breasts to the pot, nestling meat into the sauce.

Step 3

Close the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 10 minutes.

Step 4

Remove the pot from the heat. Open pressure cooker, using Quick Release method. The chicken breasts should be tender. Set aside, covered, for 15 minutes.

Step 5

Transfer chicken together with sauce to serving platter. Serve with lime wedges on side and warm tortillas.

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