If there was ever a contest for the easiest Instant Pot Dinner, this recipe for Instant Pot Salsa Chicken would win hands down! The only prep I do is open a packet of taco seasoning and a jar of salsa, and the Instant pot does the rest.
This Salsa Chicken recipe is my go-to weeknight dinner. It’s a quick and easy recipe for a mild and extremely flavorful shredded chicken that can be used for tacos, quesadillas, burritos, soups or salads. I add chicken in the instant pot, season it, top it with salsa and water. Then I set it to pressure cook. It takes around 10 minutes for it to come to pressure, 10 minutes to cook and around 10 minutes of natural pressure release, so dinner is served in under 30 minutes.
Why you will love this recipe
This easy salsa chicken is a dump and start recipe that needs only 3 ingredients and takes less than 30 minutes! I pressure cook the chicken in the Instant Pot, which means no mess or extra dishes to clean. It’s perfect for meal-prepping. I cook a big batch of this shredded salsa chicken for meal prep and use it in a variety of meals through the week. The chicken is so juicy and flavorful that you don’t even need any condiments or toppings with this recipe.
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Ingredients- Notes & Substitutions
It takes only 3 ingredients- Chicken, Taco Seasoning and Salsa, for this tasty recipe to come together. Let’s take a look at notes and possible substitutes.
Chicken: I like using boneless skinless chicken breast for this recipe, but chicken thighs work just as well. Depending on the thickness of the chicken breast, you can adjust the pressure cooking time. If using frozen chicken, no need to thaw, simply add the chicken and set the same cooking time. Seasoning: I love using Trader Joe’s Taco Seasoning Mix for this recipe. This seasoning has a bit of a kick to it, which my family really enjoys, but you can use your favorite Taco seasoning blend for this recipe. Alternatively, make your own using the recipe below.Salsa: I use Salsa Autentica from Trader Joe’s. This is a slightly sweet salsa, due to which this combination works really well. The salsa balances the heat in the taco seasoning really well. You can use any salsa of choice. If your salsa is too thick, simply add an additional ¼ cup water to the pot.Try a Variation: Use your favorite brand of salsa verde to make Salsa Verde Chicken.
Homemade taco seasoning recipe: 2 tablespoon chili powder, 1 tsp paprika, ¾ teaspoon salt, 1 teaspoon cumin, 1 teaspoon coriander powder, 1.5 tablespoon red wine vinegar, 1 tsp brown sugar.
How to Make Salsa Chicken in Instant Pot
Let’s see the step by step instructions on how to make salsa chicken in Instant pot. Scroll below for the printable recipe card with ingredient quantities and process.
Add Chicken: Turn on the Instant Pot and drizzle olive oil in the cooking pot. Layer chicken breast and spread them around. (pic 1)Season chicken: Season the chicken breasts with about 2-3 teaspoons of taco seasoning. Flip the chicken and season the other side. Reserve the remaining seasoning for the next step. (pic 2)Add Salsa: Pour salsa all over the chicken breast covering them. Now sprinkle the remaining taco seasoning all over that.(pic 3)Add water: Pour water all around (not over) the chicken breast so there is enough clear liquid for the pot to build pressure. (pic 4)
Pressure cook: Close the lid and set it to sealing position. Select pressure cook or manual and cook for 10 minutes (12 minutes for thicker breast) at high pressure. After cook time is up, wait 10 minutes, then manually release the remaining pressure. Open the lid when pressure pin drops. (pic 5)Shred Chicken: Remove chicken breast in a plate. Using two forks shred the chicken. Alternatively, shred it in the pot using tongs and a fork. (pic 6)Stir in Sauce: Stir the shredded chicken in the sauce. This salsa chicken is ready to be used in tacos, enchiladas, quesadillas, tortilla soup, pizzas or even for taco salad. Enjoy! (pic 7 & 8)
Try a Variation: Verde Chicken
Instant Pot Salsa Verde Chicken: To make this variation, substitute tomato salsa with your favorite brand of salsa verde. Use the same cook time and instructions and enjoy Salsa Verde Chicken! Read full recipe here.
What to Serve with Salsa Chicken
Once you pressure cook the chicken, you can shred it and using it in a variety of dishes. I use this shredded chicken for Tacos, Enchiladas, Quesadillas, Tortilla Soup, Pizzas, Pulled Chicken Sliders or even for Taco Salad. Let’s take a look at some side dishes that go well with salsa chicken: For a Low Carb Salsa Chicken Dinner: Pair it with cilantro lime cauliflower rice, pico de gallo and guacamole and enjoy a low carb dinner!
How to Store & Freeze
You can store leftover salsa chicken in an airtight container in the refrigerator for 4-5 days. For reheating, microwave it for a minute or heat in a skillet for 2-3 minutes. To freeze this salsa chicken for a later use, add it to any air tight freezer safe container, label and date it, then freeze for up to a month. Thaw it overnight in the refrigerator.
Stovetop Recipe for Salsa Chicken
This recipe can be made on the stove top as well. Here’s how: I heat a heavy bottom sauce pan on medium high heat. I add 1 cup water, layer chicken, season it, and top it with salsa. When the liquid starts bubbling, reduce the heat to medium and simmer for 20 minutes, or until the chicken is fully cooked and of a shreddable consistency. Stir every few minutes to prevent the salsa from scorching the pan. Add more water or broth if needed.
Try a Variation: Pulled Chicken Fajita Tacos
If you want to jazz up this 3-ingredient Instant Pot Salsa Chicken, try my recipe for Pulled Chicken Fajita Tacos. Sautéed peppers and onions add a sweet caramelized crunch that adds a whole new flavor dimension to this Salsa chicken. These are always on my game-day menu, either as tacos or as sliders!
Recipe Tips & Notes
Chicken: Boneless skinless chicken breast work best for this recipe. Adjust the cook time to 12 minutes if the chicken breast are thicker than 1 inch. To use boneless skinless chicken thighs, reduce the pressure cook time to 8 minutes. Salsa: use your favorite jar or salsa. If the salsa is very thick add an additional ¼ cup water. Verde chicken: Use a jar of salsa verde instead of tomato salsa to make shredded salsa verde chicken.Homemade taco seasoning: If you like to make your own taco seasoning, mix together: 2 tablespoon chili powder, 1 teaspoon paprika, ¾ teaspoon salt, 1 teaspoon cumin, 1 teaspoon coriander powder, 1.5 tablespoon red wine vinegar, 1 teaspoon brown sugar.Layer Ingredients: For best results and prevent the ‘burn’ sign, layer the ingredients without stirring. Water: Water or any clear liquid is needed for the cooker to build pressure. For that reason pour the water around the chicken and do not stir. Adjust the quantity based on the cooker size. Store & Freeze: Store leftover salsa chicken in an airtight container in the refrigerator for 4-5 days. Alternatively, freeze it for up to a month.
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