Instant Pot Salsa Chicken

Prep Time 5 mins
Total Time 37 mins
Servings 4 servings

Jump to Recipe

This Instant Pot Salsa Chicken is a simple, 4-ingredient recipe for the perfect dinner! Serve it on its own, over rice, in tacos or burritos, you name it!

overhead image of instant pot salsa chicken in instant pot liner.
Table of Contents
  1. Ingredients Needed:
  2. How to Make Instant Pot Salsa Chicken
  3. Instant Pot Salsa Chicken FAQs
  4. Tips and Notes
  5. Serving Suggestions
  6. More Instant Pot Chicken Recipes to Try
  7. Instant Pot Salsa Chicken Recipe

Salsa Chicken has to be one of my favorite ways to spice up chicken. I mean, it’s just so simple!

You just cook the chicken in your favorite salsa, add a couple simple seasonings, and it’s ready to go.

While I do love my Crockpot Salsa Chicken, it does require a little bit of planning ahead since it’s made in the slow cooker.

Thanks to my pressure cooker, this Instant Pot Salsa Chicken is the perfect last minute dinner. Just toss the chicken and seasonings in the instant pot with some salsa, cook it for a few minutes, shred it up, and dig in.

close up image of tongs grabbing instant pot salsa chicken from large bowl.

Serve it over Jasmine Rice with Air Fryer Broccoli, or throw it in a taco!

Ingredients Needed:

ingredients needed for instant pot salsa chicken.
  • Tomato Salsa: just use your favorite variety of tomato salsa (or any salsa!). I recommend jarred salsa and not fresh, since the liquid is a key part of cooking in the instant pot.
  • Chicken Breasts: I use boneless and skinless chicken breasts.
  • Taco Seasoning: I use low sodium so I can control the saltiness of my Salsa Chicken.
  • Salt: you can leave the salt out if you’re using regular sodium taco seasoning!

How to Make Instant Pot Salsa Chicken

  1. Prep and season: Lightly grease the instant pot and pour in the salsa. Set the chicken on top, then season with salt and taco seasoning.
  2. Stir to coat: give the chicken breasts a little stir so that they are coated in flavor.
  3. Cook: Place the lid on top, then select Manual or Pressure. Cook for 10-15 minutes, or adjust according to the size of your chicken breasts. Turn off the pot and let the pressure release naturally, then open up the valve and remove the lid.
  4. Shred and serve: Shred the chicken, toss in the excess salsa juices, and serve as desired.

Instant Pot Salsa Chicken FAQs

Can you put salsa in the Instant Pot?

Absolutely! Not only does the salsa add tons of flavor to the chicken, it also acts as the liquid that’s necessary for the instant pot to come to pressure.

Can you use frozen chicken?

Totally! Frozen chicken works great in this recipe, you will just need to adjust the cook time. I add 2-3 minutes and it comes out perfectly!

How can I freeze this chicken?

Leftover salsa chicken freezes great! Simply place in an air tight container or a freezer bag, seal, and freeze up to 3 months.
Thaw overnight in the fridge or in a sink of cool water.

Can I use chicken thighs?
Boneless, skinless chicken thighs will also work perfectly in this recipe. You’ll need the same amount — about 2 pounds — but nothing else will change.

bowl of salsa chicken with two forks stuck in and toppings all around.

Tips and Notes

  • Use a canned or jarred salsa. Fresh salsas don’t have quite as much liquid and we need that to build pressure.
  • Adjust the cook time as needed. Keep in mind that the cook time will depend on the size of your chicken breasts and whether they are fresh or frozen. Use 10-15 minutes as an estimate, but adjust as needed.
  • Check the temp. Before you shred and serve your chicken, use a meat thermometer to verify that the internal temperature is 165ºF.
  • To shred the chicken, you can use two forks to pull it apart or go at it with a handheld electric mixer. Either method works great!

Serving Suggestions

There are so many ways you can serve this delicious Salsa Chicken!

It’s delicious on its own, but makes a great meal spooned over rice, in Chicken Tacos, mixed into burritos, layered onto a Chicken Quesadilla, or served on a Chicken Taco Salad!

More Instant Pot Chicken Recipes to Try

ashley avatar

Pin this recipe to save for later

Pin this recipe to your favorite board

Instant Pot Salsa Chicken

5 from 5 votes
This Instant Pot Salsa Chicken is a simple, 4-ingredient recipe for the perfect dinner! Serve it on its own, over rice, in tacos or burritos, you name it!
Prep Time 5 mins
Cook Time 12 mins
Time to build and release pressure 20 mins
Total Time 37 mins
Cuisine American, Mexican
Course Instant Pot, Main Course
Servings 4 servings
Calories 158cal

Ingredients

  • cups tomato salsa
  • 4 boneless skinless chicken breasts (2 pounds)
  • salt (omit if your seasoning has salt)
  • 1 tablespoon low sodium taco seasoning

Instructions

  • Lightly grease Instant Pot and pour salsa into the pot.
  • Place chicken breasts on top of the salsa and season with salt (just sprinkle lightly) and taco seasoning.
  • Stir to coat the chicken in seasoning and salsa.
  • Put the lid on, turn the valve to sealing, and select Manual or Pressure Cook for 10-15 minutes. The exact cook time will depend on the size of your chicken breasts and if they are fresh or frozen. For small, fresh chicken breasts, 8-10 minutes is good. For large, fresh chicken breasts, 12-15 minutes is good. For frozen, add 2-3 minutes to the cook time. My largest chicken breast was 300 grams and I cooked for 12 minutes.
  • When the cook time is up, turn the Instant Pot off and allow the pressure to release naturally for 10 minutes before opening the valve and removing the lid.
  • Shred chicken and toss in juices. Serve over rice, in tacos, on a salad, or on its own.

Notes

Tips:
  • Use a canned or jarred salsa. Fresh salsas don’t have quite as much liquid and we need that to build pressure.
  • Adjust the cook time as needed. Keep in mind that the cook time will depend on the size of your chicken breasts and whether they are fresh or frozen. Use 10-15 minutes as an estimate, but adjust as needed.
  • Check the temp. Before you shred and serve your chicken, use a meat thermometer to verify that the internal temperature is 165ºF.
  • To shred the chicken, you can use two forks to pull it apart or go at it with a handheld electric mixer. Either method works great!

Nutrition Information

Calories: 158cal | Carbohydrates: 7g | Protein: 25g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 821mg | Potassium: 670mg | Fiber: 2g | Sugar: 4g | Vitamin A: 561IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 1mg
Keywords instant pot salsa chicken

Want to save this recipe?

Create an account easily save your favorite content, so you never forget a recipe again.

Register Now

Tried this recipe?

Tag @thereciperebel or hashtag #thereciperebel —
I love to see what you’re making!

Tag @thereciperebel

Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

Read More

You May Also Like

Reader Interactions

Comments

  1. Ciera says

    Hi, how could I adjust this cook time and temperature for a crock pot? I love this recipe, but do not have an instant pot.

  2. Allyson says

    Tried it last night with green salsa and chicken thighs (though I’d defrosted chicken breasts, lol) Quick, easy and very tasty!

  3. Barbara Lochmondy says

    This looks really yummy, buy I thought you have to have at least 1 cup of clear liquid when using an instant pot. There’s no clear liquid in this recipe.

    • The Recipe Rebel says

      Hi Barbara! I’ve not heard of that before. This recipe works just great without a clear liquid. Hope you enjoy it!

      • Dee says

        Hi! I’ve read the same thing….1 cup of liquid and have discovered through making a vast number of recipes that and thing sort of liquid will work.

        I’v made a pot roast recipe for years. The only liquid is what is naturally in the meat and 1 can of Campbell golden mushroom soup.

        Now it is made with the instant pot and there has never been any issue with it. There is sufficient liquid in the pot to allow it to pressurize and cook correctly.

        Happy adventures with your cooking.

        Dee

Leave A Reply

Have you tried this recipe? Leave a rating