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instant pot salsa chicken

Instant Pot Salsa Chicken

4.28 from 25 votes
Whether you need a quick dinner, meal prep protein, or a crowd-pleasing taco filling, this Instant Pot Salsa Chicken recipe is a game-changer. With minimal ingredients and effort, you’ll have delicious, juicy chicken ready to go in no time!
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Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Servings: 6
Author: Molly Thompson

INGREDIENTS

  • 2 lbs boneless skinless chicken breast
  • Salt and pepper to taste
  • 1 1/4 cups chicken broth or stock
  • 1 (16oz) jar mild salsa or your favorite salsa!
  • 2 Tablespoons taco seasoning
  • Fresh lime juice and chopped cilantro

INSTRUCTIONS

  • Season both sides of the chicken with salt and pepper then place in the bottom of the stainless steel instant pot. Pour the chicken broth over it and add the jar of salsa, covering the chicken breast.
    2 lbs boneless skinless chicken breast, Salt and pepper to taste, 1 1/4 cups chicken broth, 1 (16oz) jar mild salsa
  • Lock the lid on the instant pot and make sure the valve is set to “sealing.” Pressure cook (Manual) on high for 8 minutes for thawed chicken and 15 minutes for frozen chicken. The instant pot will beep and then take about 10 minutes to come to pressure before counting down the cook time. It may take longer for the IP to come to pressure if the chicken is frozen.
  • When the timer goes off, allow the pressure cooker to naturally release (do nothing) for about 5 minutes then use a spoon or towel to turn the valve to “venting” to quick release pressure.
  • Open the lid and transfer the chicken to a cutting board. Set the instant pot to saute mode. Add the taco seasoning and stir well. Allow to simmer and thicken.
    2 Tablespoons taco seasoning
  • Shred the chicken with two forks. Place the shredded chicken back in the Instant Pot with the cooking liquid. Top with fresh lime juice and chopped cilantro if desired.
  • Serve as tacos, over rice, with fajitas or in enchiladas.

Notes

  • Use a thick salsa for best results watery salsa = watery chicken. Rao's, Frontera, or Trader Joe's all work well.
  • Chicken thighs are more forgiving than breasts and stay juicier on reheating.
  • For the cream cheese variation: add 4 ounces of cubed cream cheese before sealing. Stir in after shredding.
  • Frozen chicken: add 5 minutes to cook time.
  • Storage: refrigerator up to 5 days, freezer up to 3 months.
 

Nutrition

Serving: 1serving | Calories: 177kcal | Carbohydrates: 1g | Protein: 32g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 98mg | Sodium: 425mg | Fiber: 0.2g | Sugar: 0.4g | Vitamin A: 125IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 1mg
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