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Trim visible fat and undesirable parts from the chicken breasts.
Spray the instant pot with nonstick spray, put chicken in the Instant Pot and season with salt and fresh-ground black pepper.
Mix the salsa and fresh lime juice. (I used my fresh-frozen lime juice for this recipe.)
Pour the salsa-lime juice mixture over the chicken.
Lock the lid of the Instant Pot.
Set it to MANUAL, HIGH PRESSURE, 6 minutes.
Let pressure release naturally when the time is up, then remove the chicken breasts to a cutting board, leaving the salsa mixture in the pot.
Turn the Instant Pot to SAUTE, HIGH TEMPERATURE, and cook until the sauce has reduced and thickened, about 8-10 minutes, but I would check it a few times.
While the sauce cooks down, preheat oven broiler and move the rack so it's about 6 inches away from the broiler.
Spray a baking dish with nonstick spray. Cut chicken breasts in half lengthwise and arrange them closely together in the baking dish.
When the sauce has thickened to your linking, turn off Instant Pot and spoon the sauce over the chicken. Sprinkle with a generous amount of grated Mozzarella.
Broil until the cheese is melted and slightly starting to brown, about 3-4 minutes, but watch it carefully if you have a powerful broiler.
Serve hot, with diced avocado, sour cream, or Green Tabasco Sauce (affiliate link) to add at the table if desired.