Instant Pot® Salsa Chicken

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.

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!

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!

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

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.

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!!

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!

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

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.

3 boneless breasts and 6 boneless thighs thawed Herdez Salsa Casera Hot 7oz La Costena Chipotles Peppers in Adobe Sauce 7 oz 1/2 chicken bone broth Cooked 10 minutes on high pressure (Mealthy Pot) Afterwards sprinkle with low-fat shredded cheese and add in hot cauliflower rice (or the real thing) This was a big hit with the whole family!

I actually did not eat this. I made this on a night I had to run to class, however, my husband and kids (ages 7, 5 & 1) gave this 5 stars. I used a half packet of taco seasoning due to the kids but my husband said the entire packet would have been better as instructed in the recip. They topped it with cheese, tomatoes, red onions, peppers, lettuce and avocado. My only complaint was with my instant pot directions since mine does not have a poultry setting. Using frozen chicken I selected the meat setting and tried to set the timer for 15 minutes it ended up cooking longer (user error, ugg) but they said it was delicious. Will be making this again! Thank you for the recipe!

So fast to put together. so many possibilities to use it for. Used it for burrito., with refried beans , shredded cheese , lettuce, and sour cream. Very good..

I’ve made this recipe 3x time since finding it. My picky eaters love this! It has awesome flavors and probably one of the easiest recipes you can throw together.

So easy and fast in the Instant Pot Duo that I just got - this was the first meal I made in it. Made almost exactly as posted except I added 1/2 cup more of Salsa and used 1.5 lbs of thawed Chicken Thigh meat (it's more tender). I did not need the trivet and it did not burn and was ready in 10 minutes!! Made chicken tacos and my 5 year old even ate them!

This is the best from-frozen chicken IP recipe I have made yet. I took the advice of placing the chicken on the trivet and out if the liquid. I think that made all the difference. I will make all my chicken breasts like this, with

I used chicken thighs, bone in, no skin. No taco seasoning mix, just salt and pepper Penzey's Florida Pepper. Thickened the juices left with some sour cream and served them over riced cauliflower with cheddar cheese.

This turned out better than I expected. The chicken was flavorful, tender, and not overly spicy. I added about a tablespoon of olive oil to help prevent any burning like the other reviews mentioned. Makes great chicken for serving atop a salad, along with shredded cheese and sour cream.

This is a regular rotation at our house. I use water instead of broth. After shredding the chicken I place it back in the pot with the mixture and mix well. I then drain the chicken in a colander and place back into the pot. Press the sauté function and drive off a little of the remaining liquid for about ten minute stirring occasionally. This gives us the seasoned chicken without the drippiness. Absolutely love it!

WOW!!! Didn't make any changes.

Really easy recipe. it was so good. we will be making this again. I used homemade chicken broth instead of low sodium like recipe said.

I used 2 pounds of chicken and used harry & David’s pepper & onion relish!! Chicken was super moist and juicy. Instant hit in our family and super easy to make!

Very easy and tasty. I did cut the recipe in half since it was just for myself.

Kids love it too! I used 1c broth and it was drenched. Will try 1/2c next time. Thanks to the reviewer who said you can shred chicken with a mixer! Stoooopid easy! Love it!

I cooked the entire 3 pound bag, so I had to add time in. I ended up adding 10 minutes. I also increased the broth to 1 cup, and the salsa to 1 1/2 cups.

I did it on the stove in a pan with extra virgin olive oil.With almost 1 cup of chicken broth.I put chicken cubes in hot water with already cook chicken already shredded . Over all I used the same ingredients,amounts,and very good.Yummy!!

Made it with salsa from our local restaurant and I used the Kirkland taco seasoning mix. It didn't burn even though it was in the pot with no trivet. This will be great on a tortilla!

Flavor is good, but I think you need to add more liquid, or put the liquid in first ahead of the frozen breasts. I kept getting BURN on the Pot and had to keep stirring. Once it got going though; was fine.

Wonderful! Didn't burn at all and I didn't use the trivet. I've been looking for something close to the Taco Cabana shredded chicken since they took it off their menu for my wife and this nailed it! Perfect flavor, fast way to get mexican-themed shredded chicken meat on the table for tacos, burritos, baked potatoes, or whatever else. Wife was very happy!

This was so easy and very good. I used the rack in the bottom of my cooker as others had suggested. I also doubled the salsa and chicken broth because my Instant Pot says to use at least 18oz. of liquid when pressure cooking...probably didn't need the rack since I had the extra liquid. Bottom line, the chicken didn't burn and was cooked nicely. We used romaine lettuce to make lettuce wraps as I had seen suggested in a slow cooker version of this recipe. Topped with cheese, tomatoes, avocado and sour cream. Yummy! Next time I'll try making it with Rotel.

For someone new to Instant Pot cooking it was a very easy recipe to follow. The flavor was very good. Followed other peoples's suggestion about cooking the chicken on a trivet and had no burned flavor at all.

Very easy to make and perfect 0 point protein on the weight watchers plan.

This was a great recipe. I added onion flakes and garlic powder. Chicken did not burn in the Instant Pot. I cooked 2 fresh chicken breast for 8 minutes + QR and they were very moist. I diced up the meat and put it back in with the sauce reserving a cup to be spooned over the burrito. The vote is to make this recipe again.

Terrific flavor and so darn easy to prepare!

Easy, yummy, moist chicken for tacos. I doubled the recipe and it was great, but cut the sodium by using just one taco seasoning packet and mixing it with 1 tsp garlic powder, 1 tsp chili powder, 1 tsp onion powder, and 1/2 tsp black pepper so there would be enough to cover 2 lbs of chicken.

This recipe is so simple, but healthy and delicious. It's perfect for a last min dinner. I top it with a little shredded cheese and sour cream.

We loved it ! Great flavor moist. Would make it again.

It was my first time using a pressure cooker, so I could have cooked it in a bit less time as I wasn't cooking from frozen. I threw in some green pepper with it as well.

Very easy and very yummy!

So ridiculously easy! I followed the recipe exactly as written, and it was perfect! My only future edit will be to triple it, as it only made just enough for one meal for my family of five, and I'd really love to have leftovers for another lunch and dinner, to cut down on cooking, since this would be so versatile (tacos, nachos, taquitos, enchiladas, quesadillas, etc.).

My family treated it a 4.5. It was great to make, personally, as it took maybe five minutes, and dinner was made! It is delicious! definitely a make again!

We used this as a base for our chicken tacos & burritos! Delicious, everyone loved (6 in group)! Making again soon!

I’ve been trying to find the perfect timing for frozen chicken in the IP. This is the magic number! So juicy and full of flavor. I used tomato soup In place of plain water. We devoured it!

So simple and quick and soooo good! All the kids love it and so do the adults. An easy go-to weeknight dinner.

So i made this a couple days ago and it was wonderful. I'm making it again tonight wirh green salsa, peppers and onions and eating on tortillas with cheese like fajitas. This was awesome

Added a couple of whole mild peppers and about 8 shredded corn tortillas. Definitely will make it again.

Came out perfectly... Used the rack. It was a family hit! My 5 yr old and 1.5 yr old both loved it! Happy momma! And we have leftovers for work lunches!

Added mild canned green chili's 4oz. It turned out

I used the rack in the instapot as others have mentioned and also doubled all the wet ingredients - chicken turned out really moist and delicious - we added tortilla chips at the end with homemade queso to make sloppy nachos

Simple to make. Great flavorful dish. Love it in tacos and also on Mexican rice..

I doubled the amount of all ingredients and cooked it for about 60 minutes. It was delicious!! I used it for tacos and froze the rest .... maybe for Mexi- Chicken Avocado Cups!

I used water instead of broth and put it in the pot first. No issues with any burn notice. I used about a cup of peach salsa and this turned out really delicious. I will certainly make it again. I served it over rice the first night and used the rest to make chicken nachos.

Simply Good!

So delicious and easy to make! We’ll definitely be making it again!

Easy, quick, tasty recipe. I used thawed chicken, with salsa, and Tom Brady's spice melange.

Great dish for Taco Tuesday! The only change that I made was I used a bottle of beer instead of chicken broth. I put the frozen breasts on the rack as other reviews mentioned so that the chicken wouldn't burn. I had leftover rice from Thai food 2 nights ago, so I made it into Mexican rice (added saffron, cumin, salt, pepper, and a bit of tomato paste). Served it with tortillas, guac, salsa, shredded cheese, and shredded lettuce. Delicious!!!

Doubled the recipe. Turned out great! Used in a burrito bowl.

Made as directed except used homemade taco seasoning mix. Shredded the chicken and added it to a bowl with some Instant Pot Mexican Rice. Nice and easy meal.

We love it! It was just as good if not better the next day also!

This recipe was super easy and quick! It needed more salsa, but that is probably just personal choice. Next time, I won’t use the rack. I think if it cooks in the liquid, it will be infused deeper into the chicken. Definitely will be making this recipe again.

We LOVED this! It smelled heavenly while cooking. We doubled the chicken broth (to 1 cup) and the salsa (to 1 cup), and it came out perfectly. Quick and delicious. Served it with sliced avocado on toast.

used package of chicken thighs, not frozen, cooked 9 minutes. Did need to cook down sauce after shredding chicken to thicken it up, as it was a little watery. was very tasty, even better the next day..

I added some chopped fresh tomatoes and then followed the recipe as it was written. I used my slow cooker- 6 hours on low. It made a lot of flavorful sauce which I served on brown rice.

Delicious. I added cream cheese and jalapenos! Definitely making this again.

I did it with 2 lbs of chicken so I doubled the recipe, and then I pulled the chicken out of the pressure cooker when it was done and used the leftover salsa and chicken broth and made rice into it. It was delicious, and a great quick and easy one dish meal.

This was very tasty and super easy. I used a homemade salsa and taco seasoning. I made it in a regular pressure cooker. Thank you for the recipe.

Very good recipe for salsa chicken, which can be used for so many different meal options. I used homemade taco seasoning (Taco Seasoning I by Bill Echols) and La Victoria Salsa (Mild). I followed other reviewer suggestions and placed the chicken breasts on a rack, topped with the salsa. Thought it would need more broth and added an extra 1/2 cup broth as well. The only change I would make is to reduce the cook time to 6 minutes as the chicken seemed dry, but not a problem with 8 minutes cook time (thawed chicken) as I added most of the remaining liquid in the pot to the meat which brought back moisture and more flavor too. Used this recipe to make a large batch of chicken enchiladas which was perfect! Served with Instant Pot Mexican Rice by Bren. Excellent meal for us last night! Thanks for the recipe!

I took the recommendations and used the instapot rack when cooking my chicken. It came out perfect!

Skipped the taco seasoning. Seasoned thawed chicken breasts with Lawry's seasoned salt and McCormick Italian & Herb blend. Put the chicken broth in first, then the seasoned breasts on the rack, then poured Tostitos Mild Splash of Lime chunky salsa on top. Set the Instapot to poultry and 15 minutes. Came out great! Paired with white rice. Will definitely make again, will try the taco seasoning next time to make tacos.

Delicious! Made no modifications and chicken didn’t burn. This recipe is going into the meal prep rotation!!

My son made this and we loved it! He served it on corn/flour tortillas with shredded romaine, cheddar cheese, and grape tomatoes.

Made as is, family loved it. Super easy to make. Started with frozen chicken but was still pink after 15 minutes so set for another 15 - will add additional time in the future.

Ate it over baked potatoes with cheese and sour cream....fabulous! Will make again!

very good

This chicken was excellent and I will definitely make it again! Just to be safe, I did a cup of the chicken broth and out the chicken on the little rack that came with my Instant Pot. I also used jerk seasoning instead of taco seasoning and it was a delicious combo with the salsa.

Super easy to make, very little ingredients and tastes excellent!

Easy and delicious. Followed the recipe exactly... couldn't believe the flavor. Served over Spanish Rice....yummy

My go to place when I'm stuck on what to have for dinner.

I made it for quesadillas. So quick, great for a budget. Kids gave me a thumbs up, and my son is so picky.

This recipe is amazing! So simple, yet delicious. I doubled the recipe and it made a ton of shredded chicken. Was a huge hit even for my picky kids!

Great for soft tacos.

Super easy and very tasty!

I made this today in my Instapot. I did not have the other sauces....so I used what I had at home... 4 frozen chicken breasts. 1/1/2 cups of enchilada sause... 6 green California peppers (chopped) 1 red bell pepper (chopped) 5 garlic cloves (minced) 1 onion 1 cup water salt and pepper to taste.. I sauteed all vegetables.... then added the chicken on top and added sauce and water... Then, pressure cooked it for 20 minutes .... served it with Spanish white rice tostadas, and queso fresco Don Francisco. My family loved it...

So easy and tasty! Added 2 minutes to cooking time, as the 2 chx breasts were frozen in a block. Used trivet.

Excellent base for chicken tacos

Terrific flavor and so darn easy to prepare!

Made per the instructions with frozen chicken. Also discovered "1 oz" of taco seasoning is basically a whole package of taco seasoning (at least it was of the brand I bought - Organics). I thought the chicken came out a little tough, but it was tasty enough and it doesn't get much easier to make than this!

Turned out really good and my 9 and 5 year old loved it.. super easy to throw together.

Loved this! So flavorful and easy to make. I did add a little more liquid as suggested by other reviews. The chicken was moist and tender. I served it with rice and a fresh salad. I'm looking forward to the leftovers in a wrap or quesadilla style! Even my finicky husband raved about this one!

Quick, tender, and tasty! I followed the directions with one exception: I used thawed chicken breasts. Didn't burn a bit. Tastes great and it's really tender - it shredded easily with two forks. Will definitely make again!

The only changes I made was I didn't have chicken broth so I used a chicken bouillon cube and just heated it up in half 1/2 a cup of water and I also accidentally dropped in more than half a cup of salsa But either way it was a great meal

Absolutely love this recipe! I’m new to the Instant Pot and not only was this too easy, it’s low carb and we use the shredded chicken for so many different things!

It was great! Chicken seemed a bit chewy, but I imagine that has to do with the quality of chicken. It was completely frozen and cooked in the time stated! I didn't make any adjustments.

This would be a great recipe with a couple changes. I followed the recipe exactly except for using about 1.5 pounds of chicken. I didn't have the problem some reviewers had getting a BURN signal. Some reviewers added extra broth and this was one of my issues. I had way too much liquid and the salsa got watered down. My first-night tacos were very blah. I made enchiladas the next night but added more salsa before reheating (and after pouring off extra juice). This helped a great deal. The chicken still needed more seasoning--perhaps more taco seasoning or a spicier salsa. I did use the suggestion of one reviewer to shred the cooked chicken using a hand mixer. This worked great!

Was great very moist. I used amounts according to recipe and used a rack to place the chicken breasts on. Will definately make again

I doubled the recipe and used beef stock I already had open and it worked great. Used the chicken for quesadillas, will definitely be using this again!

When I took out the chicken to shred it, I added black beans, corn and onions and sauteed it for about 5 minutes (and added the shredded chicken). Served it with rice, cheese, lettuce and sour cream. DELISH!

My family and I loved it! We placed the chicken on the rack in our instant pot and it turned out perfect. My husband is a picky eater and he absolutely loved it. Thank you for the great recipe.