Salsa Fresca Chicken Bake in the Pressure Cooker
This pressure cooker version of Salsa Fresca Chicken Bake delivers tender chicken smothered in zesty salsa and gooey cheese for a delicious, hassle-free dinner ready in under 40 minutes.
Equipment
- 1 Pressure Cooker such as Instant Pot
Ingredients
Main Ingredients
- 6 chicken breasts boneless, skinless
- 1 cup salsa fresca store-bought or homemade
- 1 cup shredded cheddar cheese
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper freshly ground
Instructions
Instructions
- Season the chicken breasts with garlic powder, cumin, salt, and black pepper.
- Set the pressure cooker to sauté mode and heat olive oil.
- Brown the chicken in batches, about 2 minutes per side.
- Once all are browned, return all chicken breasts to the pot.
- Pour salsa fresca over the chicken evenly.
- Close the lid and pressure cook on high for 8 minutes. Let pressure release naturally for 5 minutes, then quickly release the rest.
- Top with shredded cheddar cheese, close the lid again (no pressure), and let sit for 2-3 minutes until cheese melts.
Notes
Serve with cooked rice, tortillas, or a fresh salad. Garnish with chopped cilantro or green onions.
