Instant Pot® Salsa Chicken

Rating: 4.73 stars
178 Ratings
  • 5 star values: 142
  • 4 star values: 29
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 2

An Instant Pot® makes an easy weeknight meal even easier! Frozen chicken breasts are combined with taco seasoning and salsa for a tasty Mexican-themed meal. You can use the meat for tacos, burrito bowls, or as a topping for baked potatoes. So many possibilities! I used this the first night for chicken quesadillas. The second night I used it as a topping for baked potatoes with shredded cheese, pickled jalapenos, and sour cream.

By Tammy Lynn

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Recipe Summary test

prep:
5 mins
cook:
15 mins
additional:
20 mins
total:
40 mins
Servings:
2
Yield:
2 servings
Nutrition Info
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified

Directions

  • Place chicken breasts in an electric pressure cooker (such as Instant Pot®). Sprinkle all sides with taco seasoning. Pour salsa and chicken broth on top.

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  • Place lid on the pot and lock in place. Select the Poultry setting and set the timer for 15 minutes. Allow pressure to release naturally after the cooking time has ended, about 20 minutes. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C). Shred the cooked chicken.

Cook's Notes:

You can use water in place of chicken broth if desired.

If you thaw the chicken breasts, shorten the cooking time to 8 to 10 minutes.

Both quick-release and natural-release work for this recipe.

Nutrition Facts

Per Serving:
300 calories; protein 45.9g; carbohydrates 13.9g; fat 4.8g; cholesterol 118mg; sodium 1545.5mg. Full Nutrition
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Reviews (131)

Read More Reviews

Most helpful positive review

Chef Tom
Rating: 5 stars
02/12/2018
For everyone complaining about burnt chicken,just place your chicken on a rack on the bottom of your pot. It can't burn if it's not touching the bottom. A real simple fix. I made this recipe at least 20 times to perfection. Read More
Helpful
(75)

Most helpful critical review

lisagregg13
Rating: 3 stars
01/05/2018
The taste is good, but was burned. Need to add (double) more broth or water. I used some chicken thighs and they were better & more moist than the breast pieces. Read More
Helpful
(5)
178 Ratings
  • 5 star values: 142
  • 4 star values: 29
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 2
Reviews:
Most Helpful Most Positive Least Positive Newest
Chef Tom
Rating: 5 stars
02/11/2018
For everyone complaining about burnt chicken,just place your chicken on a rack on the bottom of your pot. It can't burn if it's not touching the bottom. A real simple fix. I made this recipe at least 20 times to perfection. Read More
Helpful
(75)
Tammy Lynn
Allstar
Rating: 5 stars
01/06/2019
I am the submitter of this recipe, and I am glad people are enjoying it. Just a few comments. This recipe is mainly for the method, and the taco seasoning, salsa and broth you choose are going to make a huge difference in how yours tastes. I use homemade taco seasoning mix, homemade chicken broth with no added salt, and cheap Aldi's salsa, and it tastes wonderful to my family. I have not had any issues with burning, even when I double or triple the recipe; but, I'm glad that the rack/trivet has been suggested and is working for some people! Read More
Helpful
(39)
Cindy
Rating: 5 stars
07/14/2018
I made this using fresh chicken breasts and doubled the recipe. I loved that I could just throw all the ingredients, set the timer and walk away. What came out was incredibly tender fall apart chicken that took no effort to shred. I placed the shredded chicken back into the pot with the yummy liquid and let it sit for about an hour. I combined this with drained black beans and brown rice for burrito bowls lunches for the week. This will be one of my go to recipes from now on, it was delicious! Read More
Helpful
(25)
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Deb Jurs
Rating: 5 stars
12/07/2017
Try shredding your cooked chicken with your electric hand mixer — it works fabulous. Do it when it’s still warm. Read More
Helpful
(21)
Holly Gray
Rating: 5 stars
07/06/2018
After reading multiple reviews I took the advice of Chef Tom and put the chicken on the metal rack that came with the instant pot. My chicken wasn't burned and it was surprisingly moist and so delicious. Read More
Helpful
(18)
amyliz
Rating: 5 stars
03/01/2018
I love this recipe. I made it in a crockpot on low. 4-5 hours. Delicious. Will make again. Oh, and I used fajita seasoning instead of taco seasoning. Read More
Helpful
(11)
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Sandra
Rating: 5 stars
02/16/2018
We used frozen boneless skinless chicken breasts and thighs. For the salsa we used a whole can of Rotel with salsa spices and then all the other ingredients as written. It was perfect! Because we used a whole can of Rotel and broth ours had a good amount of liquid. This was fine for us. This recipe is so versatile and a keeper!! Read More
Helpful
(9)
Jenerfer Okarski
Rating: 5 stars
05/15/2018
I added cumin and chili powder because I felt the taco seasoning wouldn't be enough zing. Absolutely delicious! Read More
Helpful
(8)
jreiff1975
Rating: 5 stars
07/11/2018
I made this recipe with baked potatoes sour cream and shredded cheese - it was delicious! Surprised my family and I will definitely make again! Read More
Helpful
(8)
lisagregg13
Rating: 3 stars
01/05/2018
The taste is good, but was burned. Need to add (double) more broth or water. I used some chicken thighs and they were better & more moist than the breast pieces. Read More
Helpful
(5)
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