Salsa Chicken & Rice (adapted for instant pot)

By dbart

Creamy salsa chicken and rice served like a burito.

Ingredients

• 4-5 boneless, skinless chicken breasts
• 1 cup salsa
• 1 10 oz. can cream of chicken soup (celery, mushroom)
• 1 packet taco seasoning
• 1/2 cup sour cream
• 1 cup white rice or 2 cups cooked rice

Details

Servings 4
Preparation time 10mins
Cooking time 10mins
Adapted from thecountrycook.net

Preparation

Step 1

Spray the inside of inner pot with nonstick spray.
Place chicken breasts in to bottom of the pot.
Sprinkle the taco seasoning on the chicken.
In a bowl, combine the salsa and soup. Stir well.
Pour mixture evenly over the chicken.
Note I added about 2 tbsp water to my bowl to clear it and added it to the pot.
Put the lid on, seal the vent, and pressure cook, normal, for 10 minutes.
Allow to NPR if possible.
Shred the chicken in the pot.
Add the sourcream and cooked rice, mix well.

Serve on warm soft tortilla shells.