Instant Pot Salsa Chicken

Ingredient

1. 4 (593g) skinless boneless chicken breasts
2. 1 cup (250ml) unsalted chicken stock
3. 1 can (796g) fire roasted diced tomatoes
4. 1 tablespoon (15ml) regular soy sauce
5. ½ teaspoon table salt
6. 1 (280g) red or yellow onion , finely diced
7. 6 (19.5g) garlic cloves , finely diced
8. 1½ cup (38g) fresh cilantro (uncut) , finely chopped
9. 1 teaspoon (2.7g) cumin powder
10. 1 teaspoon (0.9g) dried oregano
11. Juice from 1 92g lime
12. 1 (60g) Jalapeno , finely diced
13. Garnish:
14. Fresh cilantro , finely chopped
15. ¼ cup (48g) smoked cheddar cheese , freshly shredded
16. ¼ cup (48g) mozzarella cheese , freshly shredded

Instruction

1. Mix well. Add in 4 chicken breasts, then marinate for 30 minutes to 2 hours in the fridge.
3. However, we added the cilantro after pressure cooking because we enjoy the fresh and stronger taste.
4. Do not mix!
5. Pressure Cook at High Pressure for 1 minute, then 10 minutes Natural Release. Remove the lid carefully.
8. Close the lid, and let the residual heat in Instant Pot cook the chicken for 1 – 2 more minutes.
11. Stir occasionally. Season by adding half of the smoked cheddar cheese and mozzarella cheese to the salsa. Taste and adjust the seasoning by adding more salt (you may need roughly 1 - 2 large pinch of salt). Please taste and adjust accordingly!
12. Serve: You can serve the Salsa Chicken by drizzling the salsa sauce on top of the chicken, then garnish with finely chopped cilantro and cheese. Enjoy!