Name: Instant Pot Salsa Chicken
Prep time: 10 min
Cook time: 15 min
Total time: 45 min
Ingredients: 2 cups salsa; 1 can (4 ounce) chopped green chiles; 1 packet taco seasoning (can sub 2.5 tablespoons homemade taco seasoning); ½ cup chicken broth (can sub water; use ¾ cup for an 8-quart Instant Pot); 2 pounds boneless skinless chicken breasts (four 8-ounce breasts); 1 can (15 ounce) black beans, drained and rinsed (optional); 1 cup frozen corn (optional); Optional garnishes: lime wedges, chopped fresh cilantro

This easy Instant Pot Salsa Chicken is perfect for busy weeknights. You need just 5 ingredients and minimal prep to make this tender, juicy and flavourful chicken. It’s a versatile protein that can be served in so many ways like tacos, rice bowls, nachos and salads.

You might also like to try my Instant Pot Chicken Burrito Bowls!

Instant Pot Salsa Chicken served in three soft flour tortillas on a stack of two white plates, sitting in front of an Instant Pot and a white bowl with the rest of the salsa chicken.

Why you’ll love this recipe

This Instant Pot salsa chicken recipe is a go-to weeknight meal for my family. We think you’ll love it too because it’s

A versatile protein, that can be served so many different ways, like tacos, rice bowls or as a salad topping.
Simple to prepare, using only 5 key ingredients and 10 minutes of active prep time.
Naturally gluten free and dairy free for those with dietary restrictions.
Fantastic for meal prep as it freezes and reheats nicely.
Customizable to your taste, with the option to add black beans and corn, use different types of salsa or switch up the added seasoning.

Ingredients

Here’s what you’ll need to make this easy pressure cooker salsa chicken. See the recipe card below for full details!

Chicken breast – four boneless skinless breasts, approximately 8-ounces each.
Salsa – your favourite kind. You need 2 cups.
Broth – to produce steam for pressure cooking. Chicken broth adds nice flavour, but you can use water in a pinch and adjust salt to taste after cooking.
Chopped green chiles – to add slightly more heat and a nice tangy depth of flavour.
Taco seasoning – to add even more layers of flavour. If you’d prefer to use a homemade mix, use 2.5 tablespoons to replace the packet.
Black beans and corn – optional mix ins to add fibre and more textures to the dish.

Ingredients needed to make Instant Pot Salsa Chicken viewed from overhead on a grey countertop, with text label overlays.

How to make it

First, pour the broth or water into the Instant Pot insert, then layer in the chicken evenly.

Mix together the salsa, chopped green chiles and taco seasoning, then pour over the chicken.

A four-photo process collage showing the steps to make Instant Pot Salsa Chicken.

Pressure cook on High for 15 minutes. At the end of cooking time, let the pressure release naturally for at least 10 minutes, then quick release the remaining pressure.

Transfer the cooked chicken to a clean plate and use two forks to shred into bite-sized pieces. Return the chicken to the pot and toss to coat in the sauce.

Salsa Chicken in an Instant Pot garnished with fresh cilantro leaves, with silver kitchen tongs resting in the pot.

How to serve salsa chicken

Taco style: serve in warm corn or flour tortillas, with all the fixings like avocado, shredded lettuce, cheese, cilantro and sour cream.
Rice bowls: serve the shredded chicken on a bed of rice, along with all the taco fixings.
Salad topping: serve on a bed of greens, along with avocado, a squeeze of lime and crispy tortilla strips.
Stuffed potatoes: use it as filling for a stuffed potato or sweet potato, along with sour cream and cheese.
Nachos: spoon the shredded chicken and cheese onto tortilla chips and bake, then top with sliced green onion, pickled jalapeños and a side of sour cream or guacamole.

Shredded salsa chicken in a white bowl garnished with cilantro and lime wedges, next to more garnishes, a serving on a flour tortilla, and a grey and white striped linen.

Tips for Success

Don’t skip the broth. We use a small amount of broth or water to ensure there’s enough thin liquid for the Instant Pot to come to pressure. This is especially important for the 8-quart Instant Pot, as it requires more steam than the 6-quart. I’ve had mixed results using a half cup in the 8-quart pot, so increase the broth to three-quarter cup to be sure it will come to pressure.
Try to keep most of the salsa mixture on top of the chicken. We want to minimize the amount of tomato-based product that touches the insert to help avoid a burn warning.
Allow the pressure to release naturally for 10 minutes. Don’t skip this step to save time! The natural pressure release helps the chicken stay juicy and tender. If you have time, you can allow the pressure to release naturally all the way until the pin drops.
Use the Sauté function to simmer and reduce excess liquid while you shred the chicken, if you find there’s too much sauce for your taste.

A serving of Instant Pot Salsa Chicken being taken from the Instant Pot with silver kitchen tongs.

More easy Instant Pot chicken recipes

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