This Instant Pot Salsa Chicken is a simple, 4-ingredient recipe for the perfect dinner! Serve it on its own, over rice, in tacos or burritos, you name it!
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Salsa Chicken has to be one of my favorite ways to spice up chicken. I mean, it’s just so simple!
You just cook the chicken in your favorite salsa, add a couple simple seasonings, and it’s ready to go.
While I do love my Crockpot Salsa Chicken, it does require a little bit of planning ahead since it’s made in the slow cooker.
Thanks to my pressure cooker, this Instant Pot Salsa Chicken is the perfect last minute dinner. Just toss the chicken and seasonings in the instant pot with some salsa, cook it for a few minutes, shred it up, and dig in.
Serve it over Jasmine Rice with Air Fryer Broccoli, or throw it in a taco!
Ingredients Needed:
- Tomato Salsa: just use your favorite variety of tomato salsa (or any salsa!). I recommend jarred salsa and not fresh, since the liquid is a key part of cooking in the instant pot.
- Chicken Breasts: I use boneless and skinless chicken breasts.
- Taco Seasoning: I use low sodium so I can control the saltiness of my Salsa Chicken.
- Salt: you can leave the salt out if you’re using regular sodium taco seasoning!
How to Make Instant Pot Salsa Chicken
- Prep and season: Lightly grease the instant pot and pour in the salsa. Set the chicken on top, then season with salt and taco seasoning.
- Stir to coat: give the chicken breasts a little stir so that they are coated in flavor.
- Cook: Place the lid on top, then select Manual or Pressure. Cook for 10-15 minutes, or adjust according to the size of your chicken breasts. Turn off the pot and let the pressure release naturally, then open up the valve and remove the lid.
- Shred and serve: Shred the chicken, toss in the excess salsa juices, and serve as desired.
Instant Pot Salsa Chicken FAQs
Absolutely! Not only does the salsa add tons of flavor to the chicken, it also acts as the liquid that’s necessary for the instant pot to come to pressure.
Totally! Frozen chicken works great in this recipe, you will just need to adjust the cook time. I add 2-3 minutes and it comes out perfectly!
Leftover salsa chicken freezes great! Simply place in an air tight container or a freezer bag, seal, and freeze up to 3 months.
Thaw overnight in the fridge or in a sink of cool water.
Boneless, skinless chicken thighs will also work perfectly in this recipe. You’ll need the same amount — about 2 pounds — but nothing else will change.
Tips and Notes
- Use a canned or jarred salsa. Fresh salsas don’t have quite as much liquid and we need that to build pressure.
- Adjust the cook time as needed. Keep in mind that the cook time will depend on the size of your chicken breasts and whether they are fresh or frozen. Use 10-15 minutes as an estimate, but adjust as needed.
- Check the temp. Before you shred and serve your chicken, use a meat thermometer to verify that the internal temperature is 165ºF.
- To shred the chicken, you can use two forks to pull it apart or go at it with a handheld electric mixer. Either method works great!
Serving Suggestions
There are so many ways you can serve this delicious Salsa Chicken!
It’s delicious on its own, but makes a great meal spooned over rice, in Chicken Tacos, mixed into burritos, layered onto a Chicken Quesadilla, or served on a Chicken Taco Salad!
More Instant Pot Chicken Recipes to Try
Instant Pot Salsa Chicken
written by Ashley Fehr
Ingredients
- 1½ cups tomato salsa
- 4 boneless skinless chicken breasts (2 pounds)
- salt (omit if your seasoning has salt)
- 1 tablespoon low sodium taco seasoning
Instructions
- Lightly grease Instant Pot and pour salsa into the pot.
- Place chicken breasts on top of the salsa and season with salt (just sprinkle lightly) and taco seasoning.
- Stir to coat the chicken in seasoning and salsa.
- Put the lid on, turn the valve to sealing, and select Manual or Pressure Cook for 10-15 minutes. The exact cook time will depend on the size of your chicken breasts and if they are fresh or frozen. For small, fresh chicken breasts, 8-10 minutes is good. For large, fresh chicken breasts, 12-15 minutes is good. For frozen, add 2-3 minutes to the cook time. My largest chicken breast was 300 grams and I cooked for 12 minutes.
- When the cook time is up, turn the Instant Pot off and allow the pressure to release naturally for 10 minutes before opening the valve and removing the lid.
- Shred chicken and toss in juices. Serve over rice, in tacos, on a salad, or on its own.
Notes
- Use a canned or jarred salsa. Fresh salsas don’t have quite as much liquid and we need that to build pressure.
- Adjust the cook time as needed. Keep in mind that the cook time will depend on the size of your chicken breasts and whether they are fresh or frozen. Use 10-15 minutes as an estimate, but adjust as needed.
- Check the temp. Before you shred and serve your chicken, use a meat thermometer to verify that the internal temperature is 165ºF.
- To shred the chicken, you can use two forks to pull it apart or go at it with a handheld electric mixer. Either method works great!
Nutrition Information
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Lisa S. says
I made this recipe twice back to back. Decided I needed to double it. It was so delicious. First time I made it with fresh chicken breasts exactly by the recipe. Decided I need more so I used frozen breasts. Needed to add 5 minutes longer. But so good!!!
The Recipe Rebel says
Great to hear, thank you Lisa!
Ciera says
Hi, how could I adjust this cook time and temperature for a crock pot? I love this recipe, but do not have an instant pot.
The Recipe Rebel says
Hi Ciera, here you go: https://www.thereciperebel.com/crockpot-salsa-chicken/
CAROL says
Hi! What salsa Brand did you used? Thank you?
The Recipe Rebel says
Hi Carol, just your basic store brand salsa. Hope you enjoy it!
Allyson says
Tried it last night with green salsa and chicken thighs (though I’d defrosted chicken breasts, lol) Quick, easy and very tasty!
The Recipe Rebel says
Hi Allyson! So glad you enjoyed the recipe! Thank you for this review!
Barbara Lochmondy says
This looks really yummy, buy I thought you have to have at least 1 cup of clear liquid when using an instant pot. There’s no clear liquid in this recipe.
The Recipe Rebel says
Hi Barbara! I’ve not heard of that before. This recipe works just great without a clear liquid. Hope you enjoy it!
Dee says
Hi! I’ve read the same thing….1 cup of liquid and have discovered through making a vast number of recipes that and thing sort of liquid will work.
I’v made a pot roast recipe for years. The only liquid is what is naturally in the meat and 1 can of Campbell golden mushroom soup.
Now it is made with the instant pot and there has never been any issue with it. There is sufficient liquid in the pot to allow it to pressurize and cook correctly.
Happy adventures with your cooking.
Dee
Wendy says
Easy n good
The Recipe Rebel says
Hi Wendy! So glad you enjoyed it! Thank you for this review!