Dinner

Instant Pot Peach Mango Salsa Chicken is for Dinner.

Instant Pot Peach Mango Salsa Chicken takes 10 minutes to prepare.

Instant Pot Peach Mango Salsa Chicken takes 40 minutes to cook.

Instant Pot Peach Mango Salsa Chicken makes 4 servings.

The ingredients for Instant Pot Peach Mango Salsa Chicken are:

454 gram(s) Wegmans Peach Mango Salsa
1 tbsp Soy Sauce - TJ's Reduced Sodium Soy Sauce - 1 Tablespoon - Product of Japan (by REALGOGETTER)
0.5 tsp Base, Chicken (Broth) - Reduced Sodium, Organic - 1 tsp (Better Than Bouillon) ggg (by MG7_FIT)
24 oz Tyson boneless, skinless chicken breast
0.5 cup (8 fl oz) Water, tap
2 tbsp Argo Cornstarch
0.125 cup (8 fl oz) Water, tap

Here is how you make Instant Pot Peach Mango Salsa Chicken:

1. Make the broth with the Better Than Bouillon Reduced Sodium Chicken base.2. In the instant pot layer broth, chicken, pour over soy sauce then 1/2 Peach Mango Salsa.3. Close pot and seal. Set to 15 minutes Manual.4. When the pot signals that the cooking is done, turn off and Natural Release 10 min., the Quick Release.5. Open carefully and remove chicken to a plate. shred chicken.6. Mix 2T cornstarch with 2 T water. Turn pot on to Saut? and when ready add cornstarch mixture and stir to thicken.7. Add shredded chicken back to heat through. 8. Serve as taco filling or over rice. Enjoy!Serving Size: makes 4 1-cup servingsNumber of Servings: 4Recipe submitted by SparkPeople user KPHICKEY.

The nutritional information for Instant Pot Peach Mango Salsa Chicken is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 238.8

• Total Fat: 3.8 g
• Cholesterol: 97.5 mg
• Sodium: 766.4 mg
• Total Carbs: 22.0 g
• Dietary Fiber: 3.5 g
• Protein: 35.1 g