Instant Pot Salsa Chicken is the one (Instant) Pot recipe you want in your back pocket for busy days. Requiring only 4 ingredients, prep literally takes 2 minutes! Then the Instant Pot takes care of the rest.
This is one of those truly “I’m too busy to cook, but I’m not doing takeout again” recipes. A one (Instant) Pot meal that’s well-rounded and can be taken a few different directions. Taco seasoning and your favorite salsa take care of the seasoning, resulting in a wonderfully moist, taco-infused chicken. And the smell while it’s cooking is AMAZING.
You only need 4 ingredients to make this Instant Pot Salsa Chicken recipe: chicken (fresh or frozen!), salsa, taco seasoning, and a cooking liquid (like chicken broth).
This Instant Pot Salsa Chicken is excellent for the obvious fare, like tacos and burritos, but you could also build a rice bowl or make a feisty sandwich with lots of melty cheese. Mmmm.
You should definitely pair this Instant Pot Salsa Chicken with one of the following and you’ll have a real fiesta on your dinner agenda:
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Ingredients
At this Instant Pot Salsa Chicken recipe’s most basic, you need just 4 ingredients. From there you can - and should! - make some adjustments :). Add in some freshly chopped peppers and onions, canned beans, or frozen corn. You don’t need to adjust the recipe other than adding these types of ingredients to the mix!
- skinless chicken, fresh or frozen (I used chicken thighs but you can use breasts)*
- salsa (I used Pace, but use what you like!)
- cooking liquid (broth, stock, or water)
- packaged taco seasoning or homemade (try this homemade Low Sodium Taco Seasoning recipe)
*Note: Remove any skin and/or fat from the chicken before cooking. If you don't you will notice a little oiliness in the leftover cooking liquid.
See recipe card for quantities.
Note: Use whatever cooking liquid you prefer or have on hand, from chicken broth to vegetable stock to water. The liquid is to ensure you do not see the dreaded ‘burn’ on your Instant Pot as it comes to pressure.
Instructions
Place chicken (fresh or frozen!) in the Instant Pot. Sprinkle chicken with taco seasoning (obviously, this works for thawed chicken, not so much for frozen).
Pour salsa and cooking liquid on top of the chicken. I like to give everything a quick stir to make sure the taco seasoning isn’t sticking to the bottom of the Instant Pot.
Close and lock the Instant Pot lid. Select either the Poultry or Pressure Cook setting; set the timer for 15 minutes on Normal for thawed chicken, 20 minutes for frozen. Allow 10 to 15 minutes for pressure to build.
After the cooking time is up, let natural release for 15-20 minutes (if possible). The longer you let it naturally release the better when dealing with meat - I find waiting for a natural release keeps the meat moister.
Once the pressure is released, remove the lid and transfer the chicken to a bowl with a pair of tongs.
Shred chicken with two forks. You can either set aside the chicken or add it back into the Instant Pot after the next step.
While you're shredding the chicken, press the Sauté button (on Normal) to reduce the leftover liquid. Set to Sauté for 7-10 minutes. Stir occasionally once the liquid starts to simmer.
I like to spoon some of the reduced liquid over the shredded chicken before serving. Or you can save it and use it as a base for enchilada sauce or taco soup. Use Instant Pot Salsa Chicken to make tacos, burritos, sandwiches, and more. Enjoy!
Suggested Substitutions
This Instant Pot Salsa Chicken recipe is amenable to tweaks, so here are a few you can make.
- I like to use boneless, skinless chicken thighs because they always turn out so juicy! You can use chicken breasts if you’d prefer. You can use bone-in or boneless, fresh or frozen chicken here, but do use skinless chicken (or remove the skin before cooking).
- I love Pace for Salsa Chicken because it’s chunky and tomato-forward and I grew up eating it (nostalgia salsa!). I love a good chunky salsa here, but you can use whatever salsa you’d like, of any viscosity.
- I prefer to use a broth or stock over water because water brings nothing to the flavor party. Go ahead and use chicken, beef, or vegetable broths/stocks.
- A packaged taco seasoning mix makes this recipe super easy, and there are a lot of variations to choose from now. I also encourage making your own taco seasoning. If you’re trying to watch your sodium intake, try this Low Sodium Taco Seasoning.
Spicy Instant Pot Salsa Chicken Variation
If you gotta have that spice, I’ve got your spicy Salsa Chicken variation covered! Here are a few ways you can turn up the heat.
- Add 1 teaspoon red pepper flakes to the taco seasoning
- Add up to ½ teaspoon cayenne pepper to the taco seasoning
- Toss in some fresh or dried chiles before the lid goes on the Instant Pot
- Serve with fresh or pickled jalapenos or other spicy pepper
Equipment
An Instant Pot! Or another type of pressure cooker. I own and use this 8-quart beauty, but this recipe also works with 6-quart models:
Storage
Refrigerator Storage
Store leftover Instant Pot Salsa Chicken in the fridge for up to 5 days. You may possibly notice a thin layer of fat hardened on top of your leftovers (especially if you use chicken thighs); go ahead and skim that off the top before reheating.
Freezer Storage
Store leftover Instant Pot Salsa Chicken in the freezer for up to 6 months. For maximum enjoyment, use within 3 months. Thaw in the refrigerator before reheating.
FAQ
Obvious fare like tacos, burritos, and tostadas! You could also use Salsa Chicken as the main protein in a rice bowl or a cheesy grilled sandwich.
I say use whatever salsa you like, from pico de gallo to salsa verde! An unique salsa like a corn-based one would also work well here.
Top tip
You can use frozen chicken breasts or thighs in this recipe. But you should definitely opt for skinless chicken or remove the skin beforehand. Keep in mind that when using frozen chicken the Instant Pot will take slightly longer to come to pressure, and it will require 20 minutes total cook time.
Instant Pot Salsa Chicken (with Fresh or Frozen Chicken)
Equipment
Ingredients
- 2 pounds skinless chicken thighs or breasts, fresh or frozen (I used boneless chicken thighs)
- 1 cup salsa (I used Pace)
- 1 cup cooking liquid (broth, stock, or water)
- 2 packets taco seasoning
Instructions
- Place chicken (fresh or frozen!) in the Instant Pot. Sprinkle chicken with taco seasoning (obviously this works for thawed chicken, not so much for frozen.
- Pour salsa and cooking liquid on top of the chicken. I like to give everything a quick stir to make sure the taco seasoning isn’t sticking to the bottom of the Instant Pot.
- Close and lock the lid. Select either the Poultry or Pressure Cook setting; set the timer for 15 minutes on Normal for thawed chicken, 20 minutes for frozen. Allow 10 to 15 minutes for pressure to build.
- After the cook time is up, let natural release for 15-20 minutes (if possible). The longer you let it natural release the better when dealing with meat - I find waiting for a natural release keeps the meat moister.
- Once the pressure is released, remove the lid and transfer the chicken to a bowl with a pair of tongs. Shred chicken with two forks. You can either set aside the chicken or add it back into the Instant Pot after the next step.
- While you're shredding the chicken, press the Sauté button (on Normal) to reduce the leftover liquid. Set to Saute for 7-10 minutes. Stir occasionally once the liquid starts to simmer.
- I like to spoon some of the reduced leftover liquid over the shredded chicken before serving. Or you can save it and use it as a base for enchilada sauce or taco soup. Use Instant Pot Salsa Chicken to make tacos, burritos, sandwiches, and more. Enjoy!
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