Salsa Lime Chicken with Melted Mozzarella

Salsa Lime Chicken with Melted Mozzarella - Chicken breasts braised in a spicy salsa lime sauce topped with mozzarella and broiled until the cheese is browned and hot and gooey.

An easy to make chicken dish that is loaded with flavor. Chicken breasts braised in a spicy salsa lime sauce topped with mozzarella and broiled until the cheese is browned and hot and gooey.

This is my pressure cooker version of Kalyn’s, Kalyn’s Kitchen, popular slow cooker recipe. The chicken takes only 12 minutes to cook in the pressure cooker, less if you don’t use frozen chicken breasts.  I always have a Costco size bag of frozen chicken breasts in the freezer. I usually don’t think about defrosting the chicken breasts before it’s time to start dinner, and when I use the pressure cooker I don’t have to thaw the chicken first.

Salsa Lime Chicken with Melted Mozzarella

I made several other changes to the recipe as well. I only had medium salsa on hand, and it would have been too hot for my family in this dish so I used half tomato sauce. Also, I reduced the sauce after cooking the chicken, not before.

When the pressure cooker and food are hot the pressure cooker comes back up to pressure quickly, so don’t be afraid to cook the chicken breasts for less time than you think they’ll need. It’s easy to bring the pressure cooker back to pressure and cook your chicken just a little longer. My large Costco chicken breast took 12 minutes. If you have smaller chicken breasts, you’ll want to reduce the cook time. If you don’t have an instant read thermometer, I recommend buying one. They’re inexpensive and great for checking chicken to make sure it’s cooked thoroughly.

Salsa Lime Chicken with Melted Mozzarella

Yield: 4 servings

Salsa Lime Chicken with Melted Mozzarella

Ingredients

  • 1 cup mild or medium salsa
  • 1 cup tomato sauce
  • 4 large boneless, skinless chicken breasts, frozen*
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of pepper
  • Juice from 2 limes
  • 1 cup grated low-fat Mozzarella

Directions

  1. Add salsa, tomato sauce, chicken, salt, pepper and lime juice to pressure cooking pot. Cover and lock lid in place. Select High Pressure and 12 minutes cook time. When timer beeps, turn off and use a quick pressure release. Check and make sure the chicken is cooked to 165°.
  2. Preheat the broiler and spray a small glass casserole dish with non-stick cooking spray. Place the chicken in the dish. Select sauté and cook sauce, stirring frequently until sauce is desire consistency. Spoon sauce over chicken.
  3. Sprinkle 1 cup grated low-fat Mozzarella on top of the chicken and sauce, put the dish in the oven and broil until the cheese is melted and starting to brown, about five minutes, but watch it carefully.

Notes

**If using thawed chicken breasts reduce cook time to 5 – 6 minutes.

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 More chicken recipes you might like:

Coq Au Vin
Chicken Taco Filling
Spicy Chicken Soup




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Comments

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  1. Wendy says

    We just bought our electric pressure cooker today and tried this recipe. I’m not a confident cook but this was very quick and very easy and it came out perfect! The chicken breasts I bought were pretty big so I cooked them for seven minutes and they reached 165 degrees. Definitely a great go-to for my 14-year-old son and I when my husband is traveling and my son has some sports practice to get to. Tomorrow night we’ll try the teriyaki chicken wings!

  2. Sharon says

    Looks so tasty. Question: So with a stovetop pressure cooker, I’d simmer until sauce reached desired consistency?

    “Select sauté and cook sauce, stirring frequently until sauce is desire consistency.”

    • Sharon says

      I made this over the weekend and it was tasty. It’s easy enough to make on a weeknight! I used a jar of Mrs. Renfros Peach Salsa that my husband picked up off the clearance cart a few months ago for 50 cents. He has a habit of bringing the oddest items home from the clearance cart. Thanks

  3. Dane M says

    This was de-li-cious! I through.
    Really enjoyed. My only modification was thawed chicken at 12 minutes. Perfect.
    Next time, I might toss in some green chillies. But why mess with perfection. Thanks.

  4. Debbie T says

    I’m waiting for my new electric pressure cooker to arrive and I’m looking forward to trying this recipe. Also thanj you fir the tip about pressure coming back up quickly when the food is hot. I didn’t realize that! and it will come in handy I’m sure!

  5. Mary says

    We made it!!!!! We’ll, in truth my husband made it. We talked about the steps and got all of the ingredients together including “his” beloved pressure cooker and was it ever a hit! We had the quinoa side and it was perfect for us. Since there is only the two of us we have a meal for a quick lunch for another day and that’s just great! My husband is so proud of himself and I can’t praise him enough. For us empty meaty nesters this is perfect and when the kids stop by it’s still the perfect choice for a quick dinner so we can spend maximum time with that precious grandbaby. Thank you so much!

    • Barbara Schieving says

      So fun that you made it together. I’m glad it was a hit. You definitely need to spend more time out of the kitchen when the grand baby is there.

  6. Jeff says

    What a great dish, and I always have Costco chicken breasts down near the bottom of the deep freeze. Now that I can rescue them from their ice encrusted catacombs and turn them into dinner in 12 minutes they might not become buried down there in the future. I followed the instructions *exactly* and found the only draw back was that like that famous potato chip, I could not eat “just one”. Thanks Barbara.

  7. Mary says

    Hi Barbara, I showed your recipe to my husband and he immediately said, “print it out!” We’re learning to use our pressure cooker and I’m sure this will be a favorite. I’ll post after we fix it. My question is, what is the side in the bowl you’re serving with the chicken? Thank you.

  8. says

    I just made this, with a few tweaks. It was delicious. I’m so delighted that I can cook frozen chicken in 12 minutes! Thank you. Your recipes are always a success.

  9. says

    I love seeing how you’ve adapted this for the pressure cooker. And I didn’t know that about starting with frozen chicken. Still experimenting with my pressure cooker, but loving it!

    • Barbara Schieving says

      Thanks for the inspiration Kalyn. The lime really gives the recipe a wonderful, freshness. Let me know if you try my version.

  10. John says

    Hi not everyone has an electric pressure cooker so maybe it would be a good idea to give people the adjusted cooking times?

    • Barbara Schieving says

      Hi John – every pressure cooker will be a little different, but I’ve found the electric pressure cooker and the stove top pressure cooker times are the same except on very fast cooking items because the electric pressure cooker may take longer to release the pressure.

  11. Carol says

    Oh boy, another great looking chicken recipe. I really need to use my pressure cooker more-I’d save myself so much time. I’m still getting used to the electric one-easy but different than the stove top one I’m so used to.

    I’ll figure it out-and recipes like this will help me do that! Thanks so much Barbara-I know we’re gonna love this one. :)

    • Deon says

      I just made this tonight, and it turned out great! I started with completely frozen chicken breasts from Costco, and I did actually have to cook them for an additional four minutes after checking them with a thermometer when the initial 12 minute cooking time was done. Perhaps my chicken pieces were especially large. In any event, they turned out so tender and wonderful! Thanks for another fab recipe!

      • Barbara Schieving says

        So glad you liked it. I think the cook time can also be affected by how the chicken breasts are arranged in the pot.