Name: Instant Pot Salsa Chicken
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 3-3.5 lbs boneless, skinless chicken breast and/or chicken thigh meat; 3/4 cup chicken broth; 2 tsp cumin; 2 tsp garlic powder; 2 tsp kosher coarse salt; 12 oz homemade salsa; avocado or olive oil for cooking; 1 yellow or white onion; 2 red bell peppers; 1-2 jalapeno peppers; 1/4 cup minced fresh cilantro

Jump to Recipe · Leave a Review

Sometimes, a dinner can be a delightful surprise, turning an ordinary weeknight into a culinary experience! Instant Pot Salsa Chicken is a dish that embodies just this. Bursting with flavors, this recipe couples tender chicken with zesty salsa, creating a vibrant main course that’s anything but ordinary. It’s incredibly satisfying and is perfect for various occasions, whether you’re looking for a simple family dinner or planning a gathering with friends.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Instant Pot Salsa Chicken
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Instant Pot Salsa Chicken

When I first discovered this recipe, I was drawn to its ease and speed. The Instant Pot makes it possible to whip up a meal that tastes like it’s been simmering for hours in just a fraction of the time. The combination of spices and fresh ingredients transforms basic chicken into an irresistible dish. As the chicken cooks, the salsa mingles beautifully with the spices, creating a juicy filling that can be served in countless ways. I can’t wait for you to try this!

Why You’ll Love This Recipe

Simple & Quick: Ready in about 30 minutes, making it perfect for busy nights.
Irresistible Flavor: The combination of spices and salsa creates a savory-sweet profile that’s hard to resist.
Eye-Catching Appeal: The vibrant colors of the bell peppers and salsa make for a gorgeous presentation.
Flexible Serving: Perfect for tacos, burrito bowls, or even just on its own with some sides.
Diet-Friendly Options: Easily adaptable for gluten-free and dairy-free diets.

Ingredients You’ll Need

3-3.5 lbs boneless, skinless chicken breast and/or chicken thigh meat: Tender chicken is the star of this dish. Thighs add more flavor and moisture, while breasts are lean and healthy.
3/4 cup chicken broth: This helps in tenderizing the chicken while adding necessary moisture during cooking.
2 tsp cumin: A warm spice that brings an earthy undertone, enhancing the overall flavor.
2 tsp garlic powder: Adds a wonderful savory depth, bringing the overall profile of the dish to life.
2 tsp kosher coarse salt: Essential for balancing flavors; adjust to taste based on your preference.
12 oz homemade salsa: Fresh salsa is best, but store-bought can work. Choose a mild or spicy variety based on your heat preference.
Avocado or olive oil for cooking: A little oil helps to sauté the vegetables, adding richness and flavor.
1 yellow or white onion: Adds sweetness and depth of flavor; the onions caramelize beautifully when sautéed.
2 red bell peppers (can use other colors): For sweetness and color, making the dish visually appealing.
1-2 jalapeno peppers: For a kick of spice; adjust according to your heat tolerance.
Salt: To taste; enhances all the flavors.
1/4 cup minced fresh cilantro: Provides a fresh, herby finish that elevates the dish.

How to Make Instant Pot Salsa Chicken

Prepare the Chicken: Trim any excess fat from 3-3.5 lbs of boneless, skinless chicken breast and/or chicken thigh meat. Place it into the Instant Pot. This will ensure a healthy meal without unnecessary grease.
Mix Seasonings: Add 3/4 cup chicken broth, 2 tsp cumin, 2 tsp garlic powder, and 2 tsp kosher coarse salt to the pot. Stir well to coat the chicken evenly.
Add Salsa: Pour in 12 oz of your favorite homemade salsa and give it a good stir to combine all the ingredients thoroughly. This step is crucial for infusing the chicken with flavor.
Seal and Cook: Close the lid of the Instant Pot and set the valve to seal. Program the pressure cooker to cook on high pressure for 15 minutes. Remember, it will take a few minutes to come to pressure before cooking begins.
Release Pressure: Once the cooking time completes, let the pressure release naturally for about 10 minutes. Afterward, perform a quick release for any remaining steam.
Cook the Vegetables: While the chicken cooks, slice your vegetables. Start with 1 onion and 2 red bell peppers, adding a kick with 1-2 sliced jalapenos if desired.
Sauté the Vegetables: Preheat a large pan over medium heat. Add a splash of avocado or olive oil. Once heated, toss in your sliced vegetables, cooking until they are caramelized and golden brown—about 5-7 minutes. Avoid stirring too much to get that lovely sear.
Shred the Chicken: Remove the cooked chicken from the pot with a slotted spoon, transferring it to a large bowl. Don’t discard the flavorful cooking liquid! Here’s a pro tip: use a handheld mixer to shred the chicken quickly—it’s both easy and effective!
Mix with Veggies: After shredding, add around 1/2 cup of the cooking liquid, the sautéed vegetables, and 1/4 cup minced fresh cilantro to the shredded chicken. Gently mix everything together with a spatula until well combined.
Serve and Enjoy: Now comes the fun part! Serve your Instant Pot Salsa Chicken as a main protein alongside your favorite sides. It’s fantastic in tacos, quesadillas, or even stuffed in enchiladas.

Storing & Reheating

To store leftovers of your Instant Pot Salsa Chicken, allow it to cool to room temperature before transferring it into an airtight container. This will keep it fresh in the refrigerator for up to 4 days. If you’d like to store it for longer, you can freeze it for up to 3 months. When you’re ready to enjoy it again, reheat in the microwave or on the stove over medium heat until warmed through. Just be mindful that the texture may slightly change when frozen, so consider adding a splash of chicken broth during reheating to bring back that juicy goodness.

Chef’s Helpful Tips

Avoid overcooking the chicken to ensure it doesn’t dry out—15 minutes on high pressure is usually perfect.
Using a combination of chicken thighs and breasts gives you the best of both worlds; breast meat is leaner, while thighs offer moisture.
If you prefer a bit more spice, try adding some red pepper flakes or using a spicier salsa.
Make this a one-pot meal by adding some cooked rice or quinoa right after mixing the ingredients in the bowl.
Customize your toppings! Add cheese, avocado, or sliced radishes for extra texture and flavor in your tacos or bowls.

This delicious Instant Pot Salsa Chicken is sure to become a staple in your kitchen, and I encourage you to modify it with your favorite spices or toppings. Cooking can be an adventure, so feel free to experiment! I hope you’ll enjoy this dish as much as I do.

Recipe FAQs

Can I use frozen chicken for this recipe?

Absolutely! If using frozen chicken, just increase the cooking time to 20-25 minutes. Ensure your chicken is fully cooked to an internal temperature of 165°F before serving.

Can I make this recipe ahead of time?

Yes, you can prepare the chicken and salsa part ahead of time. Just store it in the refrigerator for up to 2 days, then cook it in the Instant Pot when you’re ready.

What can I serve with Instant Pot Salsa Chicken?

This dish pairs wonderfully with rice, tortillas, or a fresh salad. You can also add beans or cheese for a deliciously satisfying meal.

How can I adjust the spice level?

To control the heat, add fewer jalapeños or use a milder salsa. You can always add crushed red pepper flakes or hot sauce afterward if you’d like to spice things up!