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–+ servings
a bowl of instant pot salsa chicken with rice, corn, beans, and salsa.
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4.65 from 14 votes

Instant Pot Salsa Chicken Recipe

Made in the pressure cooker with just six simple ingredients, this Instant Pot Salsa Chicken is the definition of an easy weeknight dinner! This zesty, flavorful salsa chicken is made in only 30 minutes and will have everyone around the dinner table asking for seconds!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Mexican
Servings: 4 people
Calories: 274kcal
Author: Becky Hardin

Equipment

  • Instant Pot

Ingredients

  • 2 pounds boneless, skinless chicken breasts *
  • 1 tablespoon chili powder **
  • 1 teaspoon ground cumin
  • ½ teaspoon kosher salt
  • 16 ounces salsa 1 jar
  • ¾ cup chicken broth or water

Instructions

  • Sprinkle the chicken breasts with the chili powder, cumin, and salt, and place them in your Instant Pot.
    2 pounds boneless, skinless chicken breasts, 1 tablespoon chili powder, 1 teaspoon ground cumin, ½ teaspoon kosher salt
    four raw seasoned chicken breasts on a wooden cutting board.
  • Pour the salsa and chicken broth over the chicken.
    16 ounces salsa, ¾ cup chicken broth
    chicken breasts covered with salsa and chicken broth in an instant pot.
  • Cook the chicken on the "MANUAL" setting for 15 minutes.
    blurred image of a sealed instant pot overlaid with text "COOK".
  • Let the steam release naturally for 5 minutes. Then, release the remaining steam using the "QUICK RELEASE" button.
    cooked chicken breasts in salsa and chicken broth in an instant pot.
  • Shred the chicken in the pot, or on a cutting board.
    shredding chicken in salsa in an instant pot.
  • Stir the shredded chicken into the salsa mixture until it’s nice and saucy.
    shredded salsa chicken in an instant pot.
  • Serve with tortillas or make burrito bowls with your favorite taco fixings.

Video

Notes

*If using frozen chicken breasts, make sure they are not frozen into one large clump, and add 2-3 minutes to the final pressure cooking time.
**In place of the chili powder, cumin, and salt, you can use 1½ tbsp store-bought taco seasoning.
Tips:
  • To add more spice to this chicken, toss in some cayenne pepper or crushed red pepper flakes. Also, consider serving it with chopped jalapeños and hot sauce!
  • Trim the fat off of the chicken before cooking it if there is any. That way, it’s a healthier dish and has a better texture.
  • Optionally sear the chicken breasts in the Instant Pot for a few minutes to add browning.
  • Don't stir once you add the salsa and broth; the salsa can scorch on the bottom of the pot, causing a "burn" notice.
  • If you find the chicken still tough, try a 10 minute natural pressure release next time! 
  • The easiest way to shred the chicken is with two forks. You can do this in or out of the Instant Pot.
  • You can also dump the chicken into the bowl of a stand mixer fitted with the paddle attachment and let the mixer do the work for you!
  • After shredding the chicken, if the sauce is too thin, turn the "SAUTÉ" function on, and let the sauce simmer for 5-8 minutes without the lid to reduce and thicken it.
  • Stir in 4 oz of cream cheese at the end for a creamy version.
Storage: Store Instant Pot salsa chicken in an airtight container in the refrigerator for 3 days, or freeze for 3 months.

Nutrition

Serving: 0.5pounds | Calories: 274kcal | Carbohydrates: 9g | Protein: 22g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 1202mg | Potassium: 577mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1296IU | Vitamin C: 4mg | Calcium: 59mg | Iron: 2mg