This amazingly east, yet delicious, Instant Pot Salsa Chicken recipe will soon because a staple in your dinner rotation. Mild, medium, hot or OH MY GAWD, whichever way you prepare it, it will perfect on tacos, salads and more!
Chef Jessica Approved ⭐ ⭐ ⭐ ⭐ ⭐
There are many reasons to love this recipe, here are just a few.
- Affordable– With just a few ingredients, the chicken will be the biggest spend. To save even more at checkout, use chicken thighs instead of breasts.
- Great for Meal Prep– Salsa chicken is great for meal prep options and freezing. Use it for burrito bowls, taco salads, chicken tacos, chicken quesadillas or on top of tortilla chips for nachos.
- Easy to make your own – There are endless ways to customize this recipe, especially in regards to the spice level.
What to Grab
Head to the pantry and grab just a couple of simple ingredients to make this salsa chicken.
- Chicken – If you are aiming to shred the chicken, like the recipe calls for, use boneless skinless chicken breast or boneless, skinless chicken thighs. You can also use bone-in options and they will be tasty, but don’t shred.
- Jar of salsa – Here is where you get to have some fun. Cheese the level of heat you desire: mild, medium, hot or OH MY GAWD. I do think a thicker, chunky salsa works best because then you get built-in tomatoes to the mix on the back end. Use our 3 minute homemade salsa and you can control all of the elements.
- Taco Seasoning – You know the little packets you add to proteins for tacos and burritos? Yep, same thing. It takes the already zesty salsa to the next level. If you don’t have a packet, consider making your own.
- Low-Sodium Chicken Broth – You know how pressure cookers work, they need liquid and if they don’t, you get the dreaded BURN notice. Adding a small amount of broth will prevent this. I prefer low sodium so that I can control the salt levels.
Let’s Make It!
Making salsa chicken is as easy as 1-2-3 and in just 15 minutes, you’ve got dinner ready to go!
- Prepare Instant Pot. Coat the inner bowl of the Instant Pot with cooking spray. Some people skip this, I do it out of habit. It shouldn’t stick if you don’t.
- Add stock and salsa. Pour the chicken stock and a bit of the salsa into the pot, stirring to combine. Creating a base will prevent the chicken from sticking, make the undersides super tasty and prevent a burn notice.
- Add the chicken, trying as hard as possible for a single layer so it cooks evenly. Top with the remaining salsa and then sprinkle with taco seasoning. You can stir it in a bit with a fork or spoon so it doesn’t dry out on top.
- Lock and seal the lid. Make sure the steam release knob is in the closed position and then set the pot for high heat steam release knob is turned to sealing and set the Instant Pot to manual high pressure for 15 minutes.
- Set Instant Pot to cook on high pressure for 10-12 minutes (the longer end for bigger cuts). When it is done, allow for 5 minutes of natural release before releasing the remainder manually.
- Remove the lid carefully and move the chicken to a cutting board. Using two forks, shred the chicken meat into bite-size pieces.
- Enjoy! From here you can use it immediately, let is cool a bit and divide into meal prep containers or freeze it. See out instructions below on freezing and storage.
5S Philosophy 👩🏻
- Salt – I like to use low sodium chicken stock to control the salt content a little bit. Taco seasoning has a lot of salt as it is. If you feel your salsa chicken needs a little more salt at the end, feel free to add some sea salt and taste.
- Seasoning – The taco seasoning should have all the flavor you need. However you could always add a little extra black pepper or cumin.
- Sauces – Once your chicken is made, you can top it with anything from sour cream or more salsa.
- Swaps – If you’d like your chicken to be a little spicier, try swapping the salsa for a hot salsa. You can also add freshly chopped jalapenos to take the spice level up a notch.
- Senses – This Salsa Chicken fills the air with a tantalizing aroma as it simmers, the scent of cumin, garlic, and tangy salsa wafting through your kitchen. The chicken, tender and juicy, shreds effortlessly with a fork, releasing a savory steam that invites you to take a bit.
Topping Ideas
If it goes on a taco or burritos, it also belongs on salsa chicken.
- Sour cream
- Shredded lettuce
- Chopped onions
- Fresh cilantro
- Corn
- Black beans
- Shredded or crumbled cheese
- Avocado slices
- Jalapeno slices
- Mole sauce
- Taco Sauce
- Hot sauce
Make It A Meal
You can serve this Instant Pot salsa chicken just about any way you’d like, but here are a few of our suggestions. Hard or soft tacos with your favorite taco toppings. You can even use lettuce wraps.
Rice bowl using white rice, brown rice, cauliflower rice or even Spanish rice and your favorite toppings. Top with shredded cheese, pico de gallo and guacamole. Use the shredded chicken on a quesadilla.
Go carb free and pile the shredded chicken in a bowl and top with your favorite taco toppings and cream Mexicana and fried corn.
Storage and Freezing
How to Store
Allow the cooked chicken to cool and then package in airtight containers or plastic bags. Reheat in a microwave-safe container or on the stovetop with a small amount of liquid.
Can I Freeze Salsa Chicken?
Salsa chicken is excellent for freezing! Freeze in a large airtight container or freezer bag, or smaller ones for single-size servings. Remember that air is the enemy, try to push out as much air as possible before freezing.
Allow to thaw in the fridge. Larger portions will take overnight and smaller just a few hours.
More Easy Chicken Recipes
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Instant Pot Salsa Chicken Recipe
Equipment
Ingredients
- cooking spray
- ½ cup low-sodium chicken stock
- 2 cups favorite jarred salsa , divided
- 1 1/2 pounds boneless skinless chicken breasts , approximately 4
- 1 packet taco seasoning mix , 2 tablespoons homemade taco seasoning
Instructions
- Coat the inner bowl of the Instant Pot with cooking spray .
- Pour the ½ cup low-sodium chicken stock and 1/2 cup of the salsa into the pot, stirring to combine.
- Add the 1 1/2 pounds boneless skinless chicken breasts, trying as hard as possible for a single layer. Top with the remaining 1 1/2 cups of the salsa and then sprinkle with the 1 packet taco seasoning mix.
- Lock and seal the lid. Make sure the steam release knob is in the closed position and then set the pot for high heat steam release knob is turned to sealing and set the Instant Pot to manual high pressure for 15 minutes.
- Set the Instant Pot to cook on high pressure for 10-12 minutes (the longer end for bigger cuts). When it is done, allow for 5 minutes of natural release before releasing the remainder manually.
- Remove the lid carefully and transfer the chicken to a cutting board. Using two forks, shred the chicken meat into bite-size pieces.
- Use immediately, refrigerate or freeze for later.
- If you’ve tried this recipe, come back and let us know how it was in the comments or star ratings.
Nutrition
Great instant pot recipe! The chicken shredded really well and we really enjoyed it!
This super tender and flavorful chicken makes Mexican night so much more delicious!
Super quick, simple and flavorful, this is a perfect chicken for Mexican food night in my house. I love how you made a festive Mexican bowl out of it. Yum!
Love it, love it, LOVE IT! Honestly, this looks like a deconstructed chicken taco to me, and I am so here for it!
I love how easy this is, and so flavorful! Salsa chicken in the IP will be my new go-to!