Cheesy Salsa Chicken with Lime, Pressure Cooker-Style
Cheesy Salsa Chicken with Lime is made quickly in a pressure cooker. So, you don't own a pressure cooker? Afraid of it exploding? Perish the thought. I have owned both a stovetop and electric pressure cooker, and have never had an accident in the 15 years I've been using them. What I liked about this recipe is that I used frozen chicken breasts, and they were cooked in 12 minutes! Otherwise, you could adapt this to a slow cooker-- but plan 6 hours of cooking time. Recipe is adapted from the food blog "Pressure Cooking Today".
- 1 cup mild or medium salsa
- 1 cup tomato sauce
- 1 tablespoon tomato paste
- 4 large boneless, skinless chicken breasts, frozen*
- 1/2 teaspoon of salt
- 1/4 teaspoon of pepper
- Juice from 2 limes
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons cumin
- 1 tablespoon chili powder
- Olive or vegetable oil
- 2 cups Mexican blend cheese (or a combo of cheddar and Monterey Jack), grated
- 1 cup fresh cilantro, chopped
- Optional: sour cream, as a garnish
- 2 green onions, sliced
Preparation time 5mins
Cooking time 25mins
Adapted from foodiewife-kitchen.blogspot.com
Equipment needed: pressure cooker (this recipe could be adapted to a slow cooker or a conventional stove top. I will do my best to suggest how to adapt it, at the end of the directions. For now, I'm going to explain how I made this with an electric pressure cooker. A stovetop pressure cooker would use the same technique and times.)
Using the brown/sear feature (or on medium-high on a stove), heat about 1 tablespoon oil until shimmering. Cook the chopped onion until just softened, about 5 minutes.
Add the garlic, and stir until fragrant, about 30 seconds.
Add the spices, salt & pepper, stir to combine for about 1 minutes.
Add the salsa, tomato sauce, tomato paste and lime juice, and stir.
Nestle the frozen chicken* into the sauce.
Cover and lock the lid on and pressure cook, on high, for 12 minutes.
When timer beeps, turn off and use a quick pressure release. Check and make sure the chicken is cooked to 165°F.
*If using thawed chicken, reduce the cooking time to 7 minutes.
If using a slow cooker, prepare the sauce on the stovetop. I don't recommend using frozen chicken for a slow cooker, so only use thawed chicken. Pour the sauce over the chicken and slow-cook for about 6 hours.
Preheat your broiler with the rack set two levels down, from the top.
Place the chicken in an oven-proof dish Add half the fresh cilantro into the sauce and stir; spoon the sauce over the chicken.
I admit, that I don't measure my cheese. I tend to smother mine with cheese, so use as you wish.
Place the chicken under the broiler until the cheese is bubbling and melted, about 5 minutes.
Garnish, if desired, with sour cream and green onion.
Side dish serving suggestion: brown rice or black beans.
To make this in a conventional way, I would suggest using only thawed chicken and searing it on each side. In a deep pan, I would make the sauce, then nestled the seared chicken into it, cover it and simmer for about 20 minutes or until the chicken registers at 165°F.
Proceed with the directions on setting it in a baking dish and broiling the cheese.
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