Instant Pot Salsa Chicken | 6 Ingredient Recipe
This Instant Pot salsa chicken is a super simple and perfect meal prep component for easy meals throughout the week. You can customize the basic recipe by choosing your own favorite taco seasoning and salsa. Use mild or spicy according to your liking. Try a green tomatillo salsa or a mango-habanero salsa.
Meat selection: I’ve made this with chicken breast before and while it was still tasty, I much prefer the thighs (and/or legs) for two reasons: 1)superior flavor, moisture, and tenderness, and 2)better value in pricing. I pretty much choose thigh meat for 99% of the chicken recipes that I cook whether I’m making a video for it or not!
Side-note & BONUS: If I want to buy thighs only, I usually find the best deals on a family package of bone-in, skin-on thighs and then remove the skin and debone them myself depending on the recipe. I save the bones in the freezer for making broth and use the skins to make what I call “chicken bacon” or “chicken chicharron” in the air fryer. Seriously, if you’ve never made fried chicken skins, you must try it! Use kitchen shears to cut the skins in halves or thirds (they’ll shrivel a lot as they cook). Working in batches, lay them out in single layer in the air fryer. Cook at 400° for 12-18 minutes, checking often after the first 8 minutes and flipping as necessary. It all depends on how thick, how moist, and how fatty they are (and also your air fryer model). Move to a paper towel or wire rack and lightly dust with salt or other seasoning and enjoy the crunchy divinity. You can also do them in a stovetop pan or hot oven, but there’s quite a bit more splatter involved. TRY IT!!! Do I need to make a video on that?
#madewithfilmora #salsachicken #instantpot #mealprep
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Instant Pot Duo 6 Quart:
Today’s Ingredients:
8 bone-in, skinless chicken thighs (about 3½ – 4 lbs)
2 TB olive oil
juice from 1 lime (about 2 TB)
3-4 TB taco seasoning
1 cup chicken broth (in the video:1 tsp Better than Bouillon + 1 cup water)
16 oz jar salsa (any brand, mild or spicy to your preference)
Optionals for serving: taco shells, tortillas, rice, beans, pico de gallo, guacamole, sour cream, sliced jalapeños, shredded cheese, sandwich rolls
Instructions:
1. Place the chicken thighs in a large bowl and add the olive oil, lime juice, and taco seasoning. Rub the seasonings into the thighs, making sure to coat all over and get into any crevices that present themselves. Cover and allow to marinate for a minimum of 30 minutes up to a maximum of 2 hours. If you are marinating over 30 minutes, go in and give it a toss halfway. [NOTE: If you started with cold chicken from the fridge, it’s fine to leave it out at room temperature since 2 hours is not enough time to grow dangerous bacteria (assuming they were uncontaminated to begin with). If you prefer, you can certainly marinate in the fridge if you want to play it safe – it won’t make a difference in the final outcome. In the video, mine were straight from the fridge and I let them sit on the counter for an hour.]
2. Pour the chicken broth into an unheated Instant Pot. Layer the chicken as evenly as possible into the broth. The liquid will not fully cover the chicken, but as it heats up and builds pressure, the broth with bubble and steam and cook everything.
3. Pour the salsa over the top of the chicken – no stirring.
4. Lock and seal the lid and cook on manual/high for 12 minutes followed by a 10 minute natural pressure release. Then release any remaining pressure before reopening the lid.
5. Move the chicken to a plate or baking sheet and use two forks to shred the meat while discarding the bones and bits of cartilage. Reserve the cooking liquid to moisten the meat or to use as broth for cooking a future recipe.
6. Serve however you like: in tacos, burritos, rice and bean bowls, sandwiches (tortas), salads, etc.
The chile soaked Mexican sandwich everyone must try | 500,000 subscriber special
There is no better way to celebrate 500,000 subscribers than by making my favorite chile sauce-soaked sandwich from Mexico, the Pambazo.
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INGREDIENTS LIST
Ingredients
- 1 soft but sturdy white bread roll (Pambazo, Telera, Brioche, Bolillo, Sturdy burger bun)
- 113 g (.25 lb) raw chorizo
- 1/4 medium Yukon gold potato, small dice
- Guajillo chile sauce (Hydrated guajillos, stock or water, garlic, salt)
Toppings
- Shredded lettuce
- Cotija cheese
- Mexican Crema
- Pickled onions
- Salsa roja or verde
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0:00 What is a pambazo?
2:20 Step by step recipe
6:35 Thank you for 500k!
7:40 Savagely devouring a pambazo (+ thoughts)
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MISC. DETAILS
Music: Provided by Epidemic Sound
Filmed on: Sony a6600 & Sony A6400 w/ Sigma 16mm F1.4
Voice recorded on Zoom H4n with Behringer Mic
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How to Make Easy Green Chile Chicken Enchiladas | The Stay At Home Chef
Green Chile Chicken Enchiladas are a classic American family favorite! This recipe is easy to make and is ready for the oven in less than 15 minutes.
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✅Ingredients
• 8 ounces cream cheese, softened
• 7 ounces canned green chiles
• 1 tablespoon lime juice
• 1/4 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chile powder
• 1/2 cup fresh chopped cilantro.
• 3 cups diced cooked chicken
• 1 cup sour cream
• 16 ounces chile verde
• 8 to 10 (8-inch) flour tortillas
• 2 cups shredded mozzarella cheese
✅Instructions
1️⃣ 00:00:21 - In a mixing bowl, beat cream cheese with a hand mixer until it's light and fluffy, about 30-60 seconds.
2️⃣ 00:00:29 - Add in green chiles, lime juice, salt, cumin, chile powder, and cilantro. Stir together. Fold in cooked chicken.
3️⃣ 00:01:28 - In a separate mixing bowl, stir together sour cream and chile verde until combined.
4️⃣ 00:01:55 - Place a large spoonful of the chile verde sauce into the bottom of a lightly greased 9x13 pan.
5️⃣ 00:02:07 - Assemble enchiladas by placing a big scoop if the chicken filling onto the center of a tortilla. Roll up the tortilla, tucking in the ends as you go. Lay it in the prepared 9x13 pan. Repeat with the remaining tortillas.
6️⃣ 00:02:35 - Pour the remainder of the chile verde sauce over the top of the assembled enchiladas.
7️⃣ 00:02:52 - Sprinkle the shredded cheese over the enchiladas.
8️⃣ 00:03:09 - Bake in a 375 degree oven for about 30 minutes, until the cheese is bubbly and lightly browned. Place under the broiler setting for 2-3 minutes for extra browning.
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Batch Cook: 7 Family Size Meals of Chicken Verde for the Freezer or the Pantry!
Let's put another 7 meals on the shelf or in the freezer! The flavors in this one are fantastic! Turn it into tortilla soup, chicken white chili, chicken verde burrito casserole, chicken verde rice or a chicken verde Buddha Bowl. So many options to make dinnertime so easy and inexpensive.
xoxo, Carter
Chicken Verde (makes 7 quarts or 14 pints)
6lb chicken breasts, cut into 1 cubes
1.5-2lb tomatillos, peeled, washed, chopped in quarters
3-4 med onions, roughly chopped
5-6 cloves garlic
5-6 hot peppers, sliced (optional)
16oz canned roasted green chiles
1-2T salt to taste
1-2T pepper to taste
12-14 cups chicken broth
Preheat oven to 425 degrees F. Roast tomatillos, onions and garlic for 20-25 min. Note that you may need to pull the garlic out early to prevent burning.
Add all roasted veggies, canned chiles, fresh hot pepper if using, salt and pepper to chicken and mix in thoroughly.
FREEZER instructions: Add the mixed chicken and veggies to a slow cooker or instant pot. Add sufficient broth to just cover. Follow instructions for your slow cooker or pressure cooker. Monitor and add liquid if needed. Once cooked, let cool and divide among 7-14 freezer containers.
CANNING instructions: Add about 1/2 cup of broth to each qt jar. Divide Chicken and veggie mixture evenly among the jars. Top off with broth to about 1.25 headspace. De-bubble. Adjust as necessary for appropriate headspace. Place jars in cold Pressure Canner with the amount of water required by your canner. Bring to temp slowly. Let vent for 10 minutes. Add the toggle or weighted gauge appropriate for your elevation. I use 10lbs because I am below 1000 feet above sea level. Wait for canner to build to the appropriate pressure and process for 90 minutes for quarts or 75 minutes for pints. Let canner reduce pressure naturally, then remove jars and let stand undisturbed for 12-24 hours.
For an extra 10% off the only canning lids I buy these days, please use my ForJars affiliate link: and the Code: CARTER10. I have personally bought and used hundreds of these lids since 2021. Note that this is an affiliate link, and I will receive a small commission for which I am very grateful!
Note that these are Amazon Affiliate Links. If you purchase though my link, I may earn a small commission, at no cost to you. Unless otherwise noted, these are products that I use and absolutely RECOMMEND. Thank you so much for your support.
Canning:
Mrs Wages Pickle Mix: I have just started using this, but so far, so good.
Small Canning Rack: I love this. It has turned an old, cheap stockpot into a small batch canner.
Pomona Pectin (bulk): This is what I use for low to no sugar canning.
Pomona Pectin (3 pack)
All American Pressure Canner: This canner is generally sold out, but worth checking. I absolutely love it. I have the 10.5QT version, but if I had it to do again, I would get a larger size for stacking jars.
Canning Tool Kit: Funnel, jar gripper, debubbler, etc.
Other Kitchen Tools:
Sonders Los Angeles Teak Cutting Board: I have the XL size and absolutely love it. It becomes a party platter on the other side. The presentation is spectacular for a gift. The box it comes in is so fine, even my husband insisted I keep it.
Thirteen Chefs Mineral Oil: I apply this every other week to keep my favorite cutting board looking fantastic.
Babish 12 Piece Cookware Set: I can’t tell you how much I love these pots and pans. Excellent Quality, both the stainless and the carbon steel pieces. Great weight. Perfect cooking. Easy to clean. These are the best I’ve ever had.
Vegetable Chopper: Less mess, less crying. What’s not to love? I think mine was lost in the move .
Meat Masher/Tomato Crusher: You’ll wonder how you ever lived without this. Seriously!
Nesco Dehydrator: I keep this running pretty much nonstop.
Nesco Dehydrator Plastic Mesh Screens: Not only useful for keeping smaller items from falling through, but they make clean up so much easier.
Nesco fruit roll sheets:
The BEST sauce to put on EVERYTHING!!
Let’s learn how make a 10 minute green cilantro sauce to add to sandwiches, salads, and just about anything!
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BBQ Chicken Panini - Grilled Chicken Panini Sandwich - Chicken Recipe For Kids Tiffin Box
BBQ Chicken Panini marinated with flavourful spices and stuffed with cheese and veggies is the perfect recipe to tickle your child’s taste buds. Kissan Fresh Tomato Ketchup forms the flavour base for the barbecue sauce and provides a balanced taste profile to the dish.
Prep Time: 15 mins
Cook Time: 30 mins
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Ingredients:-
Focaccia style bread: 2
Chicken breast (beaten thin between two sheets of plastic): ½
Kissan Fresh Tomato Ketchup: 2 tablespoons
Freshly ground pepper: 1/2 teaspoon
Honey: 1 teaspoon
Lemon juice: 1/2 teaspoon
Chilli flakes: 1/2 teaspoon
Finely chopped coriander stem: 1/2 teaspoon
Olive oil: 2 teaspoon
Lettuce leaves or green cabbage: 2 leaves
Sliced Tomato (Small): 1
Salt to taste
Cheese slice: 1
Soy sauce: 2 teaspoons
Method of Preparation
For the marinade: mix the soy sauce, Kissan Fresh Tomato Ketchup, salt, honey, pepper, chilli flakes, lemon juice and coriander stem together in a bowl. Check for seasoning and add more if required
Beat the chicken breast between two sheets of plastic with a rolling pin until thin
Rub the chicken with the marinade and keep aside for 5 minutes
Heat a grill pan on medium-high heat and brush it with olive oil. Place the chicken breast on it and cook for 4 minutes on the first side and 3 minutes on the other side or until done
On one half of the focaccia, line the cheese triangles and top with lettuce or shredded cabbage
Place the grilled chicken breast on top, followed by the tomato slices. Cover with the remaining half of the bread
Brush with a little olive oil and return to the grill pan for 2 minutes on both sides, pressing lightly as it cooks
Cut into two halves and pack with a pineapple and khakra.