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Vegetable Soup
Salsa Chicken
| By : |
| Prep Time | 5 minutes |
| Cook Time | 15 minutes |
| Servings |
4 servings
|
Ingredients
- 4 chicken breasts fresh or frozen
- 1 jar salsa
- 1/2 cup water or chicken broth
- 1 cup plain fat free Greek yogurt
Ingredients
|
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Instructions
- Add chicken breasts to Instant Pot inner pot.
- Add chicken broth or water.
- Top with salsa.
- Cook on "Manual" ,"Poultry" or "Pressure Cook" for 15 minutes.
- Natural or quick release.
- Optional - if you desire a thicker sauce, simmer on "saute" for 5 minutes.
- Allow to cool for 10 minutes.
- Remove chicken, chop with knife or shred with 2 forks. Return chicken to pot.
- Stir in 1 cup plain, nonfat Greek yogurt.
- Serve over rice, over taco salad, or in tortillas (additional points).
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Really good but the sauce never thickened up for me. I want to make again with some adjustments. First I will only use 1/4 cup of chicken broth and use a chunkier salsa with medium heat for a little kick. It might be a good idea to make a corn starch slurry to add when sauteing to thicken sauce after chicken has cooked. Wait until the sauce is a little cooler before adding greek yogurt or it will curdle. Great taste though!