Instant Pot Pineapple Salsa Pulled Chicken
Instant Pot Pineapple Salsa Pulled Chicken is a delightful, tropical-inspired dish that marries tender pulled chicken with vibrant pineapple and zesty salsa. Perfect for busy weeknights, this recipe allows you to whip up a flavorful meal in less than 30 minutes, bringing a taste of summer to your dinner table. Whether served in tacos or over rice, it’s sure to impress family and friends alike.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Main
- Method: Pressure Cooking
- Cuisine: Tropical
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup fresh pineapple chunks (or canned)
- 1 cup salsa (mild or spicy)
- 2 tsp garlic powder
- 1 tsp ground cumin
- Salt and pepper to taste
- ¼ cup low-sodium soy sauce
- 2 tbsp lime juice
Instructions
- Gather ingredients and chop fresh pineapple into bite-sized pieces if using fresh.
- Season chicken breasts with salt, pepper, garlic powder, and cumin.
- Set Instant Pot to 'Sauté,' add oil, and sear chicken for 2-3 minutes per side until golden brown.
- Add pineapple, salsa, soy sauce, and lime juice to the pot; stir to combine.
- Seal the lid and set to 'Manual' high pressure for 15 minutes.
- Allow natural pressure release for 5 minutes before quick release. Shred chicken with forks and mix with juices.
Nutrition
- Serving Size: Approximately 1 cup (250g)
- Calories: 320
- Sugar: 6g
- Sodium: 620mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg
Keywords: - For added heat, include diced jalapeños. - Swap pineapple for mango for a different fruity flavor. - To store leftovers, keep in an airtight container in the refrigerator for up to four days.