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Instant Pot Salsa Chicken

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This Instant Pot Salsa Chicken is a quick and easy meal that can be thrown together any night of the week, and the whole family will love it! It can be made as mild or as spicy as you like, and used as a filling for tacos, burritos, or nachos. Who doesn’t love a delicious recipe that is easy to prepare on busy weeknight?

For even more delicious pressure cooker recipes, check out the Instant Pot Recipes page.

Three tortillas filled with Instant Pot Salsa Chicken on a white plate with refried beans and rice on the side.

I like serving my Instant Pot Salsa Chicken in heated corn tortillas alongside refried beans and Instant Pot Spanish Rice. Yum!!

This Instant Pot Salsa Chicken is Whole 30 and Paleo compliant, without the tortillas (substitute Cassava Flour Tortillas for Paleo), the refried beans, the rice (substitute Paleo Cauliflower Rice) and the crumbled queso fresco cheese, of course. 😉

How do you make Instant Pot Salsa Chicken?

Pour half of the salsa into the liner/pan to your pressure cooker.

Pour half of the salsa into the liner of the pressure cooker.

Sprinkle the taco seasoning over both sides of the chicken breasts.

Taco seasoning sprinkled over the chicken breasts on a white plate.

Place the seasoned chicken breasts in the pressure cooker and add the remaining salsa.

Pour the remaining salsa over the seasoned chicken in the pressure cooker.

Secure lid, make sure the “knob” is in the “Sealing” position, select “Manual” and set timer for 25 minutes using the + or – buttons.

Instant Pot manual high pressure 25 minutes.

When the Instant Pot beeps, allow the pressure to naturally release for 15 minutes before opening. If the pressure has not dropped completely, turn the pressure release valve to release the remaining steam. Mine only took 12 to release the pressure.

Shred the chicken with two forks.

Salsa Chicken shredded with two forks on a large white plate.

Return the chicken back into the liner and add the cilantro, lime juice, and cayenne {if using}. Stir to combine.

Mix the shredded chicken with the cilantro and lime juice in the pressure cooker.

and serve over rice, salad, or use as a taco/burrito filling.

Instant Pot Salsa Chicken in a large bowl topped with chopped cilantro.

Super easy, tons of flavor, and you will probably even have leftovers!!

Recipe Notes & Tips:

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  • If your salsa does not have a lot of liquid, you may need to add water to your Instant Pot before cooking. You can see how watery mine is {I used Herdez jarred salsa}, you need a cup of liquid to make your pressure cooker work correctly, so use your best judgement. If you do not have enough liquid, your pressure cooker will not build pressure and will not start counting down. Add water and try again.
  • If you like spicier foods choose a HOT salsa…add  sliced jalapenos…lots of cayenne…or add hot sauce before serving.
  • I have this 6 quart Instant Pot, and love it! Actually I have two, that’s how I was able to make the Instant Pot Spanish Rice at the same time!!
  • You can use other brands of pressure cookers to make this chicken, but they all cook differently and you may need to adjust your cooking times.

I tried to keep this recipe as simple as possible, and use as few dishes as possible. You can shred the chicken inside the liner, but it tends to splash and make a mess….the plate is a cleaner way to do it…your choice. 😉

You can use Homemade Taco Seasoning, or about .5 a package of your favorite store bought seasoning.

The lime juice is added to brighten the flavors and tie them all together.

More delicious Instant Pot meals for you to try:

Enjoy!!

Instant Pot Salsa Chicken is a quick and easy meal that can be thrown together in no time any night of the week! cookingwithcurls.com

Instant Pot Salsa Chicken

This Instant Pot Salsa Chicken is a quick and easy meal that can be thrown together any night of the week, and the whole family will love it! 
5 from 1 vote
Print Rate
Course: Main Course
Cuisine: Mexican
Keyword: instant pot, chicken, salsa, easy dinner recipe
Prep Time: 5 minutes
Cook Time: 25 minutes
Pressure Release: 15 minutes
Total Time: 30 minutes
Servings: 8 Servings
Calories: 146kcal
Author: Lisa Johnson

Ingredients

  • 2 pounds boneless, skinless chicken breasts
  • 1 Tablespoon taco seasoning
  • 15 ounce jar tomato salsa (I used Herdez, but Pace is also good)
  • 1/16 teaspoon cayenne pepper (use less or more based on level of desired heat)
  • ½ lime (the juice of, about 1 Tablespoon)
  • ½ cup chopped, fresh cilantro

Instructions

  • Pour half of the salsa into the liner/pan to your pressure cooker.
  • Sprinkle the taco seasoning over both sides of the chicken breasts. Place the seasoned chicken breasts in the pressure cooker and add the remaining salsa.
  • Secure lid, make sure the “knob” is in the “Sealing” position, select “Manual” and set timer for 25 minutes using the + and – buttons.
  • When the Instant Pot beeps, allow the pressure to naturally release for 15 minutes before opening. If the pressure has not dropped completely, turn the pressure release valve to release the remaining steam. Mine only took 12 to release the pressure.
  • Shred the chicken with two forks.
  •  Return the chicken back into the liner and add the cilantro, lime juice, and cayenne {if using}. Stir to combine and serve over rice, salad, or use as a taco/burrito filling.

Notes

  • If your salsa does not have a lot of liquid, you may need to add water to your Instant Pot before cooking. You can see how watery mine is {I used Herdez jarred salsa}, you need a cup of liquid to make your pressure cooker work correctly, so use your best judgement. If you do not have enough liquid, your pressure cooker will not build pressure and will not start counting down. Add water and try again.
  • If you like spicier foods choose a HOT salsa…add  sliced jalapenos…lots of cayenne…or add hot sauce before serving.
  • I have this 6 quart Instant Pot, and love it! Actually I have two, that’s how I was able to make the Instant Pot Spanish Rice at the same time!!
  • You can use other brands of pressure cookers to make this chicken, but they all cook differently and you may need to adjust your cooking times.

Nutrition

Calories: 146kcal | Carbohydrates: 4g | Protein: 24g | Fat: 3g | Cholesterol: 72mg | Sodium: 532mg | Potassium: 576mg | Fiber: 1g | Sugar: 2g | Vitamin A: 390IU | Vitamin C: 4mg | Calcium: 23mg | Iron: 0.7mg

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2 Comments

  1. I have the same brand of Instant Pot, but I don’t have a manual setting. What setting do I use instead? This will be my first time using the Instant Pot.

  2. ooooo mouth watering! Looks amazing! My husband and I love salsa chicken, haven’t tried it in the instapot yet though so I will definitely be trying this recipe, thank you!

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