Spice up your meals with Instant Pot Salsa Chicken! Juicy, tender, and ready in 45 minutes – perfect for tacos, burrito bowls, and enchiladas.
My love for the Instant Pot and Mexican food grows each day! This Instant Pot Salsa Chicken recipe is perfect for meal prepping or cooking for a crowd and can be used in so many different dishes.
Each forkful of this salsa chicken is juicy, vibrant, and packed with layered flavor. The salsa gives it a rich, saucy warmth, and the chili-lime seasoning adds just the right hint of spice and citrus. It’s simple, comforting, and endlessly versatile.
Serve it with my Spanish rice, restaurant-style guacamole and/or mango pineapple salsa, and we are ready for a fiesta!
Table of Contents
Why We Love This Salsa Chicken
- Instant Pot Salsa Chicken is versatile and can be used in tacos, burritos, chips, enchiladas, chicken quesadillas, and salads.
- This Instant Pot Salsa Chicken is meal prep friendly as you can make it ahead of time for easy meals throughout the week.
- The Instant Pot does most of the work, making this recipe hassle-free.
Recipe Ingredients
- Seasoning Salt or Chili Lime Seasoning Blend: Adds a spicy, tangy flavor with a hint of citrus.
- Salsa: Provides a rich, robust flavor with a mix of tomatoes, onions, and spices, making the dish savory and flavorful.
- Lime Juice: Fresh lime juice adds a zesty, fresh citrus flavor.
See the recipe card for full information on ingredients and quantities.
Variations
- Spice Mix Variation: Swap the chili lime seasoning with taco seasoning for a familiar yet slightly different flavor profile.
- Garnish Options: Fresh cilantro adds a burst of color and a hint of citrusy brightness. A sprinkle of crumbled queso fresco or shredded cheddar cheese adds a rich, tangy element. For an extra kick, top with thinly sliced jalapeños or a dash of hot sauce. Finally, a dollop of sour cream or Greek yogurt can introduce a cooling, creamy contrast.
How to Make Instant Pot Salsa Chicken
Step 1: Add the chicken to the Instant Pot. Season with the seasoning blend. Pour salsa and lime juice over the top.
Step 2: Place the lid on the Instant Pot and pressure cook on the MANUAL setting for 22 minutes.
Step 3: After the chicken has fully cooked, carefully turn the steam release vent (I always do this with a long oven mitt on) and let the pressure come down manually. Once the valve pops, remove the lid and shred the chicken in the pot with two forks. These garnishes not only enhance the flavor but also add a visual appeal, making your meal even more inviting.
Expert Tips
- Natural Pressure Release: If you have time, let the pressure release naturally for 10 minutes before turning the steam release vent. This helps keep the chicken extra tender.
- Add Chicken Broth: You can add chicken broth to the recipe for extra moisture and flavor. About ¼ to ½ cup should be sufficient. It helps keep the chicken tender and juicy.
FAQs
I would suggest either serving this in tacos or over rice as a main dish. Or go all out and make our homemade flour tortillas too! And don’t forget our restaurant-style black beans or 5-minute restaurant-style salsa!
Yes, you can adapt this recipe for a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until the chicken is tender and shreds easily.
Storage Info
To STORE Instant Pot Salsa Chicken leftovers, place them in an airtight container in the refrigerator for up to 4 days. You can also FREEZE it for up to 3 months.
To REHEAT, thaw overnight in the fridge if frozen, then warm it in the microwave or on the stovetop until heated through. For best results, add a splash of broth or water when reheating to maintain moisture and prevent drying out.
More Instant Pot Chicken Recipes to Try
Instant Pot Salsa Chicken Recipe
Recommended Products
Ingredients
- 1 lb boneless skinless chicken thighs
- 2 tsp seasoning salt - I used Trader Joe's chili lime blend
- 1 cup salsa - fresh or jarred (if using fresh, make sure to blend a bit)
- 1 lime - juiced
Instructions
- Add the chicken back to the Instant Pot. Season with the seasoning blend. Pour salsa and lime juice over the top.
- Place the lid on the Instant Pot and pressure cook on the MANUAL setting for 22 minutes.
- After the chicken has fully cooked, carefully turn the steam release vent (I always do this with a long oven mitt on) and let the pressure come down manually. Once the valve pops, remove the lid and shred the chicken in the pot with two forks. These garnishes not only enhance the flavor but also add a visual appeal, making your meal even more inviting.
This Instant Pot salsa chicken has become my go to weeknight meal.
Quick and easy! Low carb also
This is so perfect for meal prepping my lunches for the week. So many different uses that it allows me to change up my normal routine easily. Thanks for the tip about using frozen chicken too. Now I no longer need to panic, haha!
So easy to make and looks absolutely tasty! Thank you for this awesome recipe.
I love that I can make this in my instant pot! Sounds incredibly delicious!