Instant Pot Salsa Chicken is an incredibly easy and versatile pressure cooker recipe. Made in large batches, it stores well in the fridge and can be used for tacos, burritos, bowls, salads, or soups—perfect for meal planning and packed lunches.
Instant Pot Salsa Chicken
This recipe is excellent when hosting guests because you can cook a large batch and keep it warm in the Instant Pot while the chicken stays juicy. Chicken tacos remain a crowd favorite, and this salsa chicken makes them simple and satisfying.
It’s ideal for meal prep: prepare ahead, refrigerate, and enjoy quick, healthy meals throughout the week. Bringing this to work saves money and yields a healthier lunch than many takeout options.
How to Use Salsa Chicken
- Chicken Tacos
- Chicken Burritos
- Chicken Bowls with Rice and Beans
- Salads
- Soups
How to Make Salsa Chicken
Making salsa chicken in the Instant Pot is straightforward—a true “dump and go” recipe. Add the ingredients, set the timer, and let the cooker do the work. Follow these simple steps for consistent, flavorful results.
Ingredients
- Chicken breasts
- Salsa (refrigerated or jarred)
- Taco seasoning
- Salt
- Chipotle powder
- Garlic powder
- Onion, chopped
- Cilantro, chopped
- Scallions, chopped
- Water or broth
Step 1: Pour half the salsa into the bottom of the Instant Pot. Season the chicken with taco seasoning, garlic powder, chipotle powder, and salt.
Step 2: Place the seasoned chicken on the salsa, top with chopped onion, pour the remaining salsa over the chicken, and sprinkle half the cilantro over the top. Add 1/4 cup of water or broth to the pot.
Step 3: Secure the lid and set the valve to SEAL. Select Pressure Cook (High) and set the timer for 10 minutes. When the cook cycle finishes, let the pot naturally release pressure for 10 minutes before opening.
Step 4: Remove the lid, transfer the chicken to a large bowl, and shred it. Return the shredded chicken to the Instant Pot and stir to coat it in the sauce. Transfer to a serving bowl and garnish with the remaining cilantro and scallions.
Step 5: If making tacos, warm tortillas in a dry non-stick skillet for about 2 minutes per side. Serve with chopped onions, tomatoes, cheese, sour cream, and guacamole as desired.
Slow Cooker Salsa Chicken Instructions
To make this in a slow cooker, add all ingredients to the slow cooker, cover, and cook on high for 4 hours or on low for 6–8 hours, until the chicken shreds easily. Shred the chicken in the cooker and mix it with the remaining salsa and juices.
Other Recipes
Chicken Lettuce Wraps (Instant Pot)
Greek Chicken (Instant Pot)
Adobo Chicken (Instant Pot)
Chicken Taco Seasoning (Homemade)
Kitchen Essentials and Items Used in This Recipe
Instant Pot (any 6–8 quart model), a good chef’s knife, and optional chicken base or broth for extra flavor.
Salsa Chicken (Instant Pot)
Ingredients
- 3–4 chicken breasts (about 2 lb)
- 16 oz salsa (refrigerated or homemade)
- 1 Tbsp taco seasoning
- 2 tsp salt
- 1 tsp chipotle powder
- 1 tsp garlic powder
- 1/2 chopped onion (purple onion suggested)
- 1/2 cup chopped cilantro, divided
- 2 scallions, chopped, divided
- 1/4 cup water or broth
Instructions
- Add half the salsa to the bottom of the Instant Pot.
- Place chicken on top of the salsa.
- Sprinkle chicken with taco seasoning, chipotle powder, garlic powder, and salt.
- Place chopped onion on the chicken.
- Cover chicken with the remaining salsa.
- Add 1/4 cup water or broth.
- Sprinkle half of the cilantro over the top.
- Secure the lid and turn the valve to SEAL.
- Pressure cook on HIGH for 10 minutes.
- When the cycle completes, natural release for 10 minutes, then release remaining pressure.
- Transfer chicken to a bowl and shred.
- Return shredded chicken to the Instant Pot and stir to coat with sauce.
- Serve as tacos or bowls with rice and beans; garnish with remaining scallions and cilantro.
Nutrition
