Mexican

Mexican Chicken with Salsa - 8-qt. Instant Pot is for Dinner.

Mexican Chicken with Salsa - 8-qt. Instant Pot takes 10 minutes to prepare.

Mexican Chicken with Salsa - 8-qt. Instant Pot takes 20 minutes to cook.

Mexican Chicken with Salsa - 8-qt. Instant Pot makes 9 servings.

The ingredients for Mexican Chicken with Salsa - 8-qt. Instant Pot are:

4 lbs. Tyson boneless, skinless chicken breast, cut into large bite-sized chunks
2 tbsp ground cumin
2 tbsp McCormick Dark Chili Powder
1 tbsp Salt
3 tbsp Peanut Oil
1 cup, chopped Onions, raw
1 can (6 oz) Tomato Paste
14 oz. Hunt's Fire Roasted Diced Tomato with Garlic
4 oz canned or pickled jalapeno slices
3 tbsp Minced Garlic

Here is how you make Mexican Chicken with Salsa - 8-qt. Instant Pot:

Mix chicken with cumin, chili powder, and salt.Press Saute button; adjust if necessary to "Normal" setting. When "Hot" add oil, and allow to heat up 1 minute.Add the coated chicken pieces. Cook for 4-5 minutes, stirring frequently.Add remaining ingredients in order listed. DO NOT STIR.Cook at HIGH pressure for 15 minutes. Allow pressure to release naturally for 10 minutes, then release all remaining pressure.Serve over rice.Serving Size:?Makes 9 1-cup servings

The nutritional information for Mexican Chicken with Salsa - 8-qt. Instant Pot is:

• Servings Per Recipe: 9
• Amount Per Serving
• Calories: 272.6

• Total Fat: 9.2 g
• Cholesterol: 115.6 mg
• Sodium: 1,638.5 mg
• Total Carbs: 9.0 g
• Dietary Fiber: 2.3 g
• Protein: 42.4 g

Mexican Chicken with Salsa - 8-qt. Instant Pot is Mexican cuisine.