Home CHICKEN RECIPES INSTANT POT SALSA CHICKEN WITH LIME AND MELTED MOZZARELLA

INSTANT POT SALSA CHICKEN WITH LIME AND MELTED MOZZARELLA

INSTANT POT SALSA CHICKEN WITH LIME AND MELTED MOZZARELLA
Instant Pot Salsa Chicken with Lime and Melted Mozzarella is a pressure cooker version of my super-popular Slow Cooker Salsa Chicken with Lime and Melted Mozzarella. And whether you use the Instant Pot or the Slow Cooker, this is a dinner the family will love! Use Pressure Cooker Recipesto find more ideas for your Instant Pot!
INSTANT POT SALSA CHICKEN WITH LIME AND MELTED MOZZARELLA
yield: 4-6 SERVINGS
total time: 21 MINUTES, PLUS TIME TO COME TO PRESSURE AND RELEASE PRESSURE
prep time: 15 MINUTES
cook time: 6 MINUTES, PLUS TIME TO COME TO PRESSURE AND RELEASE PRESSURE
Instant Pot Salsa Chicken with Lime and Melted Mozzarella is an easy dinner the whole family will love. Make this in the slow cooker if you prefer that method!

INGREDIENTS:
  • 4 boneless, skinless chicken breasts, trimmed
  • 3/4 cup low-sugar salsa, mild or medium (see notes)
  • 2 T fresh-squeezed lime juice (see notes)
  • salt and fresh-ground black pepper to taste for seasoning chicken
  • 1 cup grated Mozzarella (or more)
  • Optional toppings like diced avocado, sour cream, or Green Tabasco Sauce to add at the table.
DIRECTIONS:
  1. Trim visible fat and undesirable parts from the chicken breasts.
  2. Spray the instant pot with nonstick spray, put chicken in the Instant Pot and season with salt and fresh-ground black pepper.
  3. Mix the salsa and fresh lime juice. (I used my fresh-frozen lime juice for this recipe.) Pour the salsa-lime juice mixture over the chicken.
  4. Lock the lid of the Instant Pot. Set it to MANUAL, HIGH PRESSURE, 6 minutes.
  5. Let pressure release naturally when the time is up, then remove the chicken breasts to a cutting board, leaving the salsa mixture in the pot.
  6. Turn the Instant Pot to SAUTE, HIGH TEMPERATURE, and cook until the sauce has reduced and thickened, about 8-10 minutes, but I would check it a few times.
  7. While the sauce cooks down, preheat oven broiler and move the rack so it’s about 6 inches away from the broiler.
  8. Spray a baking dish with nonstick spray. Cut chicken breasts in half lengthwise and arrange them closely together in the baking dish.
  9. When the sauce has thickened to your linking, turn off Instant Pot and spoon the sauce over the chicken. Sprinkle with a generous amount of grated Mozzarella.
  10. Broil until the cheese is melted and slightly starting to brown, about 4-5 minutes, but watch it carefully if you have a powerful broiler.
  11. Serve hot, with diced avocado, sour cream, or Green Tabasco Sauce to add at the table if desired.
NOTES:
I used Pace Picante Sauce, which has 1 gram of sugar in 2 tablespoons.
I used my fresh-frozen lime juice.
This recipe is an Instant Pot version of Slow Cooker Salsa Chicken with Lime and Melted Mozzarella. That recipe was created by Kalyn and adapted for the Instant Pot with help from Jake and Kara.
All images and text ©Kalyn Denny for Kalyn's Kitchen.