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.
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.
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 + or – 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.
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:
- Instant Pot Chicken Taco Bowls – use the pictures as a guide!!
- Mexican Style Shredded Beef – Whole 30 & Paleo
- Instant Pot Kalua Pork – Whole 30 & Paleo
- Instant Pot Italian Beef – Whole 30 & Paleo if you do not make a sandwich!
- Instant Pot Mexican Casserole
- Instant Pot Salsa Verde Shredded Chicken – Yep, it’s basically the same recipe using green salsa instead of red.
- Instant Pot Faux-tisserie Chicken – #1 recipe here at Cooking with Curls!! 🙂 Whole 30 & Paleo
- Looking for the perfect dessert to finish your meal? You have to try this Instant Pot Kahlua Flan, O-M-G!!!
Enjoy!!
Instant Pot Salsa Chicken
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.
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.
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!