Instant Pot Salsa Chicken Bowls
Ingredients
- 2 chicken breasts
- 1 jar of salsa
- 2 ears of corn
- Pico de Gallo (homemade or store-bought)
- 1 cup rice
- 1.5 cups broth
- Lettuce or greens
- Diced green onion
Optional toppings
- Avocado
- Shredded cheese
- Hot peppers
Preparation
Add chicken and one jar of salsa to the Instant Pot and pressure cook for 12 minutes; naturally release for 10 minutes.
Meanwhile, cook the rice with the broth.
Add corn to a large pot of boiling water and cook for 12 minutes.
Remove chicken and shred it; set the Instant Pot to sauté and let the sauce thicken.
Add the thickened sauce to the shredded chicken and toss to coat.
Cut the corn off the cob and assemble the bowls with lettuce, green onion, pico de gallo, and other desired toppings.
Tips
Save this recipe for meal prep inspiration or make it for dinner as it's very versatile.
Topping options are endless, so customize as desired.
Leftover shredded chicken can be used on nachos, with eggs, or on a sandwich.
