Instant Pot Chicken Quesadillas
Juicy, tender chicken and shredded cheese smooshed between a folded, crisp tortilla and topped with sour cream and salsa, these Chicken Quesadillas are what you would call perfection! Whip this quick and easy quesadilla up for a weeknight dinner, or as a gourmet appetizer.
Servings: 4
Ingredients
- 1 pound chicken breast
- 8 ounces jarred salsa
- 4-5 large flour tortillas
- 2 cups cheddar cheese shredded
Instructions
- Place chicken in instant pot and pour salsa over top.
- Close pressure valve and set MANUAL pressure on high for 5 minutes (or 10 if using frozen chicken breasts).
- Once timer beeps, allow 5 minutes before releasing the pressure valve.
- Shred chicken on cutting board with 2 forks and place back into pot, stirring to combine.
- Let rest for 5 minutes.
- Strain chicken in a fine mesh strainer or colander.
- Place 1 flour tortilla in a large skillet.
- Top half with cheese, then chicken, and top with more cheese.
- Fold in half and cook on medium heat for about 5 minutes or until tortilla starts to brown.
- Flip and cook another 3-5 minutes.
- Slice into triangles with pizza cutter.
- Serve with sour cream and salsa.
Notes
*You can use fresh or frozen chicken breast. If using frozen, set pressure to 10 minutes instead of 5.
*Straining the chicken prevents the tortilla from getting soggy.
*Freshly shredded cheese is best, but you can use pre-shredded as a shortcut.
*Store leftover chicken in sauce in refrigerator for up to 2 days. If using fresh chicken, leftovers can be frozen in freezer bag or freezer-safe container for up to 3 months. Defrost contents in container in bowl of warm water. Heat in saucepan or in microwave. Strain before using.
Nutrition
Serving: 1g | Calories: 631kcal | Carbohydrates: 40g | Protein: 54g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 152mg | Sodium: 1149mg | Fiber: 3g | Sugar: 3g
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