If you're looking for an easy and family-pleasing chicken dinner recipe that requires minimal effort, you will love this 3-ingredient Instant pot Salsa Chicken. In this dump and start recipe, chicken breast is pressure cooked with taco seasoning and store bought salsa, then shredded. This tender and juicy shredded chicken works great for tacos, burritos, soups, salads and so much more.
Want to save this recipe?
We'll email this post to you, so you can come back to it later!
If there was ever a contest for the easiest Instant Pot Dinner, this recipe for Instant Pot Salsa Chicken would win hands down! The only prep I do is open a packet of taco seasoning and a jar of salsa, and the Instant pot does the rest.
This Salsa Chicken recipe is my go-to weeknight dinner. It's a quick and easy recipe for a mild and extremely flavorful shredded chicken that can be used for tacos, quesadillas, burritos, soups or salads.
I add chicken in the instant pot, season it, top it with salsa and water. Then I set it to pressure cook. It takes around 10 minutes for it to come to pressure, 10 minutes to cook and around 10 minutes of natural pressure release, so dinner is served in under 30 minutes.
Jump to:
Why you will love this recipe
- This easy salsa chicken is a dump and start recipe that needs only 3 ingredients and takes less than 30 minutes!
- I pressure cook the chicken in the Instant Pot, which means no mess or extra dishes to clean.
- It's perfect for meal-prepping. I cook a big batch of this shredded salsa chicken for meal prep and use it in a variety of meals through the week.
- The chicken is so juicy and flavorful that you don't even need any condiments or toppings with this recipe.
You might also like: Instant Pot Dump & Start Recipes
Ingredients- Notes & Substitutions
It takes only 3 ingredients- Chicken, Taco Seasoning and Salsa, for this tasty recipe to come together. Let's take a look at notes and possible substitutes.
- Chicken: I like using boneless skinless chicken breast for this recipe, but chicken thighs work just as well. Depending on the thickness of the chicken breast, you can adjust the pressure cooking time. If using frozen chicken, no need to thaw, simply add the chicken and set the same cooking time.
- Seasoning: I love using Trader Joe's Taco Seasoning Mix for this recipe. This seasoning has a bit of a kick to it, which my family really enjoys, but you can use your favorite Taco seasoning blend for this recipe. Alternatively, make your own using the recipe below.
- Salsa: I use Salsa Autentica from Trader Joe's. This is a slightly sweet salsa, due to which this combination works really well. The salsa balances the heat in the taco seasoning really well. You can use any salsa of choice. If your salsa is too thick, simply add an additional ¼ cup water to the pot.
- Try a Variation: Use your favorite brand of salsa verde to make Salsa Verde Chicken.
Homemade taco seasoning recipe: 2 tablespoon chili powder, 1 t sp paprika, ¾ teaspoon salt, 1 teaspoon cumin, 1 teaspoon coriander powder, 1.5 tablespoon red wine vinegar, 1 teaspoon brown sugar.
How to Make Salsa Chicken in Instant Pot
Let's see the step by step instructions on how to make salsa chicken in Instant pot. Scroll below for the printable recipe card with ingredient quantities and process.
- Add Chicken: Turn on the Instant Pot and drizzle olive oil in the cooking pot. Layer chicken breast and spread them around. (pic 1)
- Season chicken: Season the chicken breasts with about 2-3 teaspoons of taco seasoning. Flip the chicken and season the other side. Reserve the remaining seasoning for the next step. (pic 2)
- Add Salsa: Pour salsa all over the chicken breast covering them. Now sprinkle the remaining taco seasoning all over that.(pic 3)
- Add water: Pour water all around (not over) the chicken breast so there is enough clear liquid for the pot to build pressure. (pic 4)
- Pressure cook: Close the lid and set it to sealing position. Select pressure cook or manual and cook for 10 minutes (12 minutes for thicker breast) at high pressure. After cook time is up, wait 10 minutes, then manually release the remaining pressure. Open the lid when pressure pin drops. (pic 5)
- Shred Chicken: Remove chicken breast in a plate. Using two forks shred the chicken. Alternatively, shred it in the pot using tongs and a fork. (pic 6)
- Stir in Sauce: Stir the shredded chicken in the sauce. This salsa chicken is ready to be used in tacos, enchiladas, quesadillas, tortilla soup, pizzas or even for taco salad. Enjoy! (pic 7 & 8)
Try a Variation: Verde Chicken
Instant Pot Salsa Verde Chicken: To make this variation, substitute tomato salsa with your favorite brand of salsa verde. Use the same cook time and instructions and enjoy Salsa Verde Chicken! Read full recipe here.
What to Serve with Salsa Chicken
Once you pressure cook the chicken, you can shred it and using it in a variety of dishes. I use this shredded chicken for Tacos, Enchiladas, Quesadillas, Tortilla Soup, Pizzas, Pulled Chicken Sliders or even for Taco Salad.
Let's take a look at some side dishes that go well with salsa chicken:
For a Low Carb Salsa Chicken Dinner: Pair it with cilantro lime cauliflower rice, pico de gallo and guacamole and enjoy a low carb dinner!
How to Store & Freeze
You can store leftover salsa chicken in an airtight container in the refrigerator for 4-5 days. For reheating, microwave it for a minute or heat in a skillet for 2-3 minutes.
To freeze this salsa chicken for a later use, add it to any air tight freezer safe container, label and date it, then freeze for up to a month. Thaw it overnight in the refrigerator.
Stovetop Recipe for Salsa Chicken
This recipe can be made on the stove top as well. Here's how:
I heat a heavy bottom sauce pan on medium high heat. I add 1 cup water, layer chicken, season it, and top it with salsa. When the liquid starts bubbling, reduce the heat to medium and simmer for 20 minutes, or until the chicken is fully cooked and of a shreddable consistency. Stir every few minutes to prevent the salsa from scorching the pan. Add more water or broth if needed.
Try a Variation: Pulled Chicken Fajita Tacos
If you want to jazz up this 3-ingredient Instant Pot Salsa Chicken, try my recipe for Pulled Chicken Fajita Tacos. Sautéed peppers and onions add a sweet caramelized crunch that adds a whole new flavor dimension to this Salsa chicken. These are always on my game-day menu, either as tacos or as sliders!
Recipe Tips & Notes
- Chicken: Boneless skinless chicken breast work best for this recipe. Adjust the cook time to 12 minutes if the chicken breast are thicker than 1 inch. To use boneless skinless chicken thighs, reduce the pressure cook time to 8 minutes.
- Salsa: use your favorite jar or salsa. If the salsa is very thick add an additional ¼ cup water.
- Verde chicken: Use a jar of salsa verde instead of tomato salsa to make shredded salsa verde chicken.
- Homemade taco seasoning: If you like to make your own taco seasoning, mix together: 2 tablespoon chili powder, 1 teaspoon paprika, ¾ teaspoon salt, 1 teaspoon cumin, 1 teaspoon coriander powder, 1.5 tablespoon red wine vinegar, 1 teaspoon brown sugar.
- Layer Ingredients: For best results and prevent the 'burn' sign, layer the ingredients without stirring.
- Water: Water or any clear liquid is needed for the cooker to build pressure. For that reason pour the water around the chicken and do not stir. Adjust the quantity based on the cooker size.
- Store & Freeze: Store leftover salsa chicken in an airtight container in the refrigerator for 4-5 days. Alternatively, freeze it for up to a month.
FAQs
Add chicken, salsa, seasoning and water, in order in your instant pot. Pressure cook on high pressure for 10-12 minutes followed by a natural pressure release. You can follow this recipe for ingredients and measurements.
If the chicken appears rubbery, it is most likely undercooked. Add it back and pressure cook for another 2-4 minutes.
The pressure cook time stays the same even if you're cooking 1, 2 or 3 pounds of chicken. Adjust the cook time based on thickness of chicken cuts. For 1-inch or less set 8-10 minutes. Set 12 minutes for thicker chicken pieces.
To prevent the burn sign, it is important to layer the ingredients. Add oil, chicken, seasoning, salsa and water, in the order, and do not stir.
Yes, you can put frozen chicken in instant pot. You can set the same pressure cook time, as the instant pot will make the necessary adjustments to thaw the chicken before cooking.
More One-Pot Instant Pot Dinners
You can also check out the whole range of quick and easy Instant Pot Recipes
📖 Recipe
Instant Pot Salsa Chicken (3-Ingredients!)
Want to save this recipe?
We'll email this post to you, so you can come back to it later!
Video
Equipment
Ingredients
- 1.5 lb. boneless skinless chicken breast or boneless skinless thighs
- 2-2½ tablespoons taco seasoning I use Trader Joe's 1.3oz Taco Seasoning (see notes for substitute)
- 1 cup salsa (I use Trader Joe's Salsa Authentica)
- ¼-½ cup water : adjust based on how thick your salsa is
Instructions
- Turn on the Instant Pot and drizzle olive oil in the cooking pot. Layer chicken breast and spread them around.
- Season the chicken breasts with about 2-3 teaspoons of taco seasoning. Flip the chicken and season the other side. Reserve the remaining seasoning for the next step.
- Pour salsa all over the chicken breast covering them. Now sprinkle the remaining taco seasoning all over that.
- Pour water all around (not over) the chicken breast so there is enough clear liquid for the pot to build pressure.
- Close the lid and set it to sealing position. Select pressure cook or manual and cook for 10 minutes (12 minutes for thicker breast) at high pressure. After cook time is up, wait 10 minutes, then manually release the remaining pressure. Open the lid when pressure pin drops.
- Remove chicken breast in a plate. Using two forks shred the chicken. Alternatively, shred it in the pot using tongs and a fork.
- Stir the shredded chicken in the sauce. This salsa chicken is ready to be used in tacos, enchiladas, quesadillas, tortilla soup, pizzas or even for taco salad. Enjoy!
Notes
- Chicken: Boneless skinless chicken breast work best for this recipe. Adjust the cook time to 12 minutes if the chicken breast are thicker than 1 inch. To use boneless skinless chicken thighs, reduce the pressure cook time to 8 minutes.
- Salsa: use your favorite jar or salsa. If the salsa is very thick add an additional ¼ cup water.
- To make verde chicken: Use a jar of salsa verde instead of tomato salsa to make shredded salsa verde chicken.
- Homemade taco seasoning: If you like to make your own taco seasoning, mix together: 2 tablespoon chili powder, 1 teaspoon paprika, ¾ teaspoon salt, 1 teaspoon cumin, 1 teaspoon coriander powder, 1.5 tablespoon red wine vinegar, 1 teaspoon brown sugar.
- Water: Water or any clear liquid is needed for the cooker to build pressure. For that reason pour the water around the chicken and do not stir. Adjust the quantity based on the cooker size.
- Store & Freeze: Store leftover salsa chicken in an airtight container in the refrigerator for 4-5 days. Alternatively, freeze it for up to a month.
Sarah says
This was delicious! I’ve made salsa chicken from a different (but very similar) recipe using the slow cooker function of my instant pot, but tonight (when pressed for time) I found your instant pot pressure cooker version. I think this recipe made the chicken even more tender than the slow cooked version! Thanks so much for this awesome recipe.
Aneesha says
That's awesome to hear, Sarah. I'm so glad you enjoyed it!
Keats says
Can you clarify step 1 when you say turn on the instant pot? Do you mean to saute the chicken before the pressure cook?
Aneesha says
Hi there, No sauteing is needed in this recipe. Simply plug in the IP (turn on), layer the food, and pressure cook. Enjoy!
Christian W. says
I love the recipes here. but the problem is, that almost everything is for the instant pot... I would love to see two ways - also for the stove pot. Because - everyone has a stove pot, but not everybody has an instant pot. That is one thing, I dont like. I would be a lot on your site and try many recipes, but as it its only with instant pot, I cant...
Greetings from Germany!
Christian
Aneesha says
Hi Christian, I totally understand. Most of the Instant Pot recipes have stovetop instructions listed in the post. If there's a particular one you're thinking of, let me know and I can send you the instructions. That being said, I am working on adding more stovetop recipes in the coming months, so stay tuned!
Jessie says
Hi! Great recipe. Wondering if you had any ideas as to what I could use as a substitute for the salsa. I would like to make this for someone who can't have anything hot, even mild salsa. Are there other sauces besides salsa that would work?
Aneesha says
Hi Jessie, thank you! I would recommend making your own mild, pico de Gallo (skip the jalapeno) and using that instead. You may also need to add 1/4 cup water. Here's the recipe: https://spicecravings.com/pico-de-gallo-recipe
Jay says
Seems to overcook the white meat. Mine came out tough. 8 minutes of high pressure cook time followed by 10 minutes of natural release might be too long. Any tips?
Aneesha | Spice Cravings says
Hi Jay, 8 mins works great for chicken breast for shredding. I and many readers have made this recipe many times, so I'm wondering what went wrong with yours. So help me by answering a few questions. How thick were your chicken breast? Did you have enough liquid in the pot?
Lisa says
how much time do you add if chicken breasts are frozen?
aneeshasg says
Hi Lisa, I have never cooked with frozen chicken in the IP so can't say from experience, but as per my understanding, you don't have to add more time, the Instant Pot will take more time to come to pressure, because it will thaw it first and then start the cooking process. I would love to hear how it works for you!
Becky says
Its cooking in my IP right now; I prepared it exactly as stated. The small amount of water was perfectly fine, it came to pressure in no time and I used fairly thick & chunky salsa.
I am very happy with the results. I have made this with other recipes but all of them turned out with too much liquid for my tastes. Thanks!
aneeshasg says
Hi Becky, that's so nice to hear. I am super glad this recipe worked great for you too! Thanks for sharing!
Marilyn says
I have the 8 quart - it says I need 3 cups of water . . . it makes everything way too watery - can you help me? Should I put 3 cups in the bottom and put a stainless bowl on the trivet and put the ingredients in there and cook it according to your directions? Thank you for your help!!!
aneeshasg says
Hi Marilyn, I agree with you. 3 cups would make this too watery and kill the flavor. The PIP option is a good one. I've always made this in a 6 qt, so even though it says 1 cup of water, I only add 1/4-1/2 cup water, since my salsa is pretty thin and adds liquid, then the chicken will also release it's juices. So I would say you can adjust accordingly for your 8 qt. Just remember to add the water first and then follow the sequence and don't stir. Hope that helps.
Arie says
Please provide nutritional information
aneeshasg says
Hi Arie, I am currently working on converting all recipes to have nutritional information. It's a time consuming process so might take a few days, but I'll prioritize this recipe. Thanks for understanding!