Instant Pot Salsa Chicken
Looking for a quick and flavorful dinner idea? This Instant Pot salsa chicken is a game-changer! It’s full of flavor and comes together in just 30 minutes, making it perfect for busy weeknights.
If you love versatile, simple meals, our Instant Pot salsa chicken recipe is for you! It combines tender chicken, salsa, and a blend of spices for a dish that’s perfect for tacos, burritos, or over rice.
It’s also a great meal prep option since the chicken stays juicy and flavorful for days. Plus, you can easily adjust the spice level by choosing your favorite salsa and adjusting the amount of chipotle peppers used.
For more Instant Pot recipes, check out my Instant Pot Chicken Tacos, Instant Pot Honey Garlic Chicken, or Instant Pot Lemon Chicken.
What You’ll Need
- Chicken Breasts: The main ingredient!
- Salsa: Use your favorite jarred salsa.
- Diced Green Chilies: These have mild heat and provide extra flavor without overpowering the dish.
- Chipotle Peppers in Adobo: These peppers are both smoky and spicy.
- Garlic Powder, Cumin, Smoked Paprika, Salt: These spices season the chicken.
- Chicken Broth: Helps keep the chicken moist and is needed for the Instant Pot to work properly.
- Fresh Lime Juice: Brightens up the dish and balances out the spice with a touch of acidity.
- Cilantro: A fresh garnish to add color and a pop of flavor.
How to Make Instant Pot Salsa Chicken
- Prep the Chicken: Start by seasoning the chicken breasts with salt, cumin, garlic powder, and smoked paprika.
- Optional Sear: If you want a flavor and moisture, use the “Sauté” mode on your Instant Pot and quickly sear the chicken in a bit of oil.
- Add the Ingredients: Pour the salsa, diced green chiles, chipotle peppers, and chicken broth over the chicken.
- Cook: Secure the lid, set the valve to sealing, and cook on high pressure for 8 minutes. After a 10-minute natural release, perform a quick release.
- Shred and Serve: Once cooked, shred the chicken with two forks and stir in fresh lime juice. Top with cilantro and serve.
Can I make this recipe with chicken thighs?
Absolutely! Chicken thighs are a great alternative if you prefer dark meat. Simply follow the same instructions. When done, the internal temperature should read 165°F on a meat thermometer.
Can I use frozen chicken?
Yes! If you’re using frozen chicken breasts or thighs, you can skip the sauté step and increase the cooking time to 12 minutes.
How can I thicken the sauce?
If you’d like a thicker sauce, remove the chicken after cooking, turn the Instant Pot to “Sauté,” and simmer the liquid for a few minutes until it reduces to your desired consistency.
You can also stir in a slurry made of 1 tablespoon cornstarch and 1 tablespoon water to thicken the sauce more quickly.
How spicy is this salsa chicken?
The spiciness of the dish depends on the salsa and chipotle peppers you use. For a milder version, opt for a mild salsa and reduce or omit the chipotle peppers. If you want extra heat, feel free to add more chipotle or even some diced jalapeños!
What are some serving suggestions?
This shredded chicken recipe is super versatile! Serve it in soft tacos with all your favorite toppings, over rice or cauliflower rice for a low-carb option, or stuff it into burritos and quesadillas. You can also add it to tortilla chips for chicken nachos or even use it as a filling for enchiladas.
Can I double this recipe?
Yes, you can absolutely double this recipe! Simply double all the ingredients, keeping the ratios the same. The cooking time will remain the same, as the Instant Pot will adjust to the increased volume by taking longer to come to pressure. Just make sure not to fill the it beyond the max fill line.
Storage
Leftover salsa chicken stores really well. Store it in an airtight container in the fridge for up to 3 days or freeze it for up to 2 months. Make sure to store it with the liquid to keep the chicken moist.
Reheat the chicken on the stovetop or in the microwave, and add a splash of broth if needed to keep it moist.
More Instant Pot Recipes
Ingredients
- 4 boneless skinless chicken breasts, about 1 ½ pounds
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- 1 tablespoon cooking oil, optional (*See note)
- 1 ½ cups salsa, your favorite variety
- 4 ounces diced green chiles
- 1 tablespoon chipotle peppers in adobo sauce, minced (*See note)
- ½ cup low-sodium chicken broth
- 2 tablespoons fresh lime juice, about 1-2 limes
- Fresh cilantro, for garnish
Instructions
- Season the chicken breasts with garlic powder, cumin, smoked paprika, and salt.4 boneless skinless chicken breasts1 teaspoon garlic powder1 teaspoon cumin½ teaspoon smoked paprika½ teaspoon salt
- Optional: If you'd like extra flavor, turn on the "Sauté" mode on your Instant Pot. Add a tablespoon of oil and sear the chicken breasts for 1-2 minutes on each side until golden brown.1 tablespoon cooking oil
- Pour the salsa, diced green chiles, chipotle peppers, and chicken broth over the chicken in the Instant Pot. Stir to combine.1 ½ cups salsa4 ounces diced green chiles1 tablespoon chipotle peppers in adobo sauce½ cup low-sodium chicken broth
- Secure the lid, set the valve to sealing, and pressure cook on high for 8 minutes.
- Allow the pressure to release naturally for 10 minutes, then do a quick release to release the remaining pressure.
- Remove the chicken from the pot and shred it using two forks.
- Return the shredded chicken to the salsa mixture in the pot, add the lime juice, and stir well to coat.2 tablespoons fresh lime juice
- Garnish with fresh cilantro and serve over rice, in tacos, or on top of a salad.
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1/4 pound of salsa chicken. Actual calories will vary.
- You’ll only need the cooking oil if you choose to saute the chicken breasts.
- The chipotle peppers are spicy and smoky. Feel free to adjust the amount or omit them entirely if desired.
- Many people don’t care for cilantro. Leave it out if preferred.
If I want to double this do I use two cups of broth?
Hi Mike!
Good question! This recipe is a little different. The broth is used to give the dish a little moisture and to allow the Instant Pot to pressurize properly. We used a 6-quart Instant Pot, and the minimum amount of thin liquid required is 1 cup. An 8-quart requires more. It would be perfectly fine to double the broth, and the recipe should turn out the same as written. If you don’t double the broth, the recipe would still work, but there won’t be as much liquid/moisture in the finished dish. For this particular recipe, it would be preference if you want to double it or not. We like the extra liquid to store with the leftovers so the chicken doesn’t get dry. Whichever way you go, make sure to keep the salsa off the bottom of the Instant Pot liner/insert to help prevent a burn notice.