Instant Pot Salsa Chicken

Instant Pot Salsa Chicken is one of my favorite quick, easy recipes for busy weekday dinners. Made with a few basic ingredients in just 30 minutes, it turns chicken breasts into juicy and flavorful meat. You can use raw or frozen chicken breasts, and serve it in tacos, burritos, over rice, or in salads.

I love making easy, delicious recipes in the pressure cooker because I can make a perfect meal in a fraction of the time. No matter how busy or tired I am, I know I can count on it to make a comforting homemade meal like Pressure Cooker Taco Soup and Loaded Baked Potato Soup in just a few minutes!

Instant Pot Salsa Chicken recipe is PERFECT for feeding a larger crowd or hosting an event. The juicy and tender shredded chicken turns boring weeknight meals into something to look forward to. I like to cook a big batch and store it in a sealed container in the fridge so we can add it to tacos, quesadillas, roll-ups, paninis, enchiladas, sandwiches, and even pizza. This makes meal prep for the week much easier and more exciting, because I can use it in many meals, and each one can be different.

Why you will love this recipe 

• A few ingredients: With just a few simple ingredients, I can make a meal that serves the whole family and still leaves leftovers: just chicken, broth, salsa, and some seasonings.  
• Simple to make: I just put the ingredients in the pot, seal it, set it, and it cooks itself in minutes. I can even cook it from frozen.
• Versatile uses: I use this for tacos, burritos, sandwiches, salads, or rice bowls. The kids love eating it as a dip with crackers.
• Perfect for meal prep: I make a large batch and freeze it in small freezer bags for meals throughout the month. It stays fresh in the freezer for up to 3 months if you want to keep it longer.

What you will need

• Meat: Boneless, skinless chicken breasts are perfect for this recipe because they are easy to shred, low in fat, and absorb flavor like a sponge. 
• Produce: I also add chopped jalapeños to boost the heat without making it too spicy. Minced garlic adds savory depth. I also add one lime for fresh zest and juice.
• Wet ingredients: I use my own homemade salsa because I can control how hot or mild it is and what goes into it. I use low-sodium chicken broth because I like to control how much salt goes into the dish. Lime juice is the secret ingredient that brightens up the flavor. 
• Seasonings: Besides salt and pepper, I add homemade Italian herbs, red pepper flakes for extra heat, onion powder for a sweet onion flavor that spreads through the chicken without extra liquid, and a bit of lime zest for a bright zing. 

How to prepare

Cook on high: First, I pour the chicken broth into the pot, place the chicken breasts on top, and add the other ingredients. Then cook on high for 12 to 15 minutes for fresh chicken or 20 to 25 minutes for frozen. 

Release the pressure: Let the pressure release naturally for 10 minutes, then manually release the rest of the pressure by opening the valve. 

Shred and serve: Afterward, I shred it and serve it in tortillas for tacos or burritos, or on buns for sandwiches.

Expert tip

Using homemade seasoning

Homemade seasonings give me control over what goes into my favorite dishes. After all, why go through the trouble of making a special homemade meal to add pre-packaged seasoning? When I make my own seasoning, I can adjust the spice level and heat, like with this taco seasoning. If I want it to be milder, I use less cayenne pepper. Another thing I like is that I can control how much sodium, sugar, and artificial preservatives go into it. Finally, I save a lot of money by making it myself, and it always tastes fresher. 

More tips to consider:

• Use a hand mixer on low to shred faster and easier. 
• Be sure to add liquid to the bottom of the Instant Pot first to prevent a burn warning. 
• Don’t pour salsa or other thick liquids on the bottom, because they can stick to the pot. 
• Frozen chicken takes several more minutes, so set the timer accordingly. 
• If the sauce is too thin, I set the pot to sauté and let it simmer until it thickens. 

Recipe variations and add-ins:

• Sweet and tangy: To make this sweet and tangy, I often replace ½ cup of broth with ½ cup of pineapple juice. 
• Add veggies: Sometimes, I also like to add some chopped bell peppers, green onions, corn, peas, and celery.
• Taco seasoning: Use my homemade taco seasoning instead of Italian seasoning for a more robust salsa flavor.
• Spicier salsa chicken: Add chopped serrano peppers to your salsa, then let it rest for hours so the heat can soak in.  
• Hearty and mellow: Make this hearty by adding some black beans. One can of canned black beans, drained and dumped on top of the chicken, makes this a comfort meal in minutes. 

Serving suggestions:

My favorite way to serve this salsa chicken is with a stack of warm tortillas and a variety of taco and burrito fillings. I usually have avocado, cilantro, several different kinds of cheese like cheddar, asiago, and pepper jack along with garlicky guacamole, sour cream, chipotles in adobo sauce, and my favorite homemade salsa. I also like to have cabbage, lettuce, pickled red onions, and fresh lime wedges. 

This chicken is also delicious served on buns as sandwiches or in a salad. I often pair it with this Chipotle cilantro lime rice. The cilantro and lime flavors blend well with the chicken seasonings, and the rice absorbs the juices, making it taste even better. If you’re watching your carbs, try this cauliflower rice. The nutty flavor is outstanding, and the crisp edges keep it light and satisfying. For dessert, this black forest cake will wow your guests with its showstopper results, but it’s so easy to make you can whip it up anytime. 

How to store leftovers:

• Refrigerate: I put my leftovers in an airtight container in the refrigerator for 4 to 5 days.  
• Freezing: For longer storage, I put leftovers in freezer bags and freeze them for up to 3 months.  
• Defrost: I thaw frozen leftovers overnight in the refrigerator before reheating.
• Reheating: I reheat in a saucepan with a bit of broth or water over medium-low heat, stirring until warmed through.  

Frequently asked questions

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