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Instant Pot® Salsa Chicken

Rated as 4.6 out of 5 Stars
171

"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."
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Ingredients

40 m servings 300
Original recipe yields 2 servings

Directions

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  1. Place chicken breasts in an electric pressure cooker (such as Instant Pot(R)). Sprinkle all sides with taco seasoning. Pour salsa and chicken broth on top.
  2. 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.

Footnotes

  • 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; 4.8 13.9 45.9 118 1546 Full nutrition

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Reviews

Read all reviews 55
  1. 73 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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...

Most helpful critical review

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.

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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...

Try shredding your cooked chicken with your electric hand mixer — it works fabulous. Do it when it’s still warm.

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! Beca...

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...

I made this recipe with baked potatoes, sour cream and shredded cheese - it was delicious! Surprised my family and I will definitely make again!

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...

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.

I just got an Instant Pot and decided to try this as my first dish in it. It became an "instant" favorite! So easy and so good.

I added cumin and chili powder because I felt the taco seasoning wouldn't be enough zing. Absolutely delicious!