Instant Pot Salsa Chicken, you are the shining star of low-maintenance dinners! A simple, tasty, and healthy recipe that can be made in 15 minutes in the Instant Pot. Made with chicken and your choice of salsa – that’s all it takes!
I’m jumping on the Instant Pot
bandwagon (affiliate link), and I’m not one bit sorry about it.
Why’s that? I made this for dinner in just 15 minutes! It’s healthy, delicious, picky-eater-approved, and most importantly, FAST. For those of you who are a little intimidated by the Instant Pot, like I was, don’t be! It’s seriously easy to use. Plug it in, add the chicken breasts + salsa + some water, push a few buttons and BAM. Dinner is ready.
This recipe is super easy (like, 2 ingredients and some water easy) and you can totally customize this by using your favorite salsa. I used Trader Joe’s Fall Harvest Salsa because I am obsessed with all things fall and because it’s delicious, but use whatever salsa you prefer/have on hand.
Yep – that’s literally all this takes. Chicken. Salsa. Water. 15 minutes. No spices required – it’s full of flavor with just two ingredients! I hope this helps make stressful weeknight dinners a thing of the past.
Fun fact about this recipe: my husband actually made this for me quite a bit back when we were dating. I just decided to convert it from the oven to the instant pot!
If you want to add a ‘lil extra something, this pairs deliciously with rice (we used jasmine rice) and some homemade naan bread. You won’t regret that combo. You can also serve it over cauliflower rice, or in lettuce “bowls” for a lightened up option! It also makes for an amazing taco bar spread! Just set out your favorite tortillas, lettuce, sour cream, cheese, and any other desired toppings and let people build their own tacos! Amazing.
More Instant Pot Recipes to Love:
- Instant Pot Mac and Cheese – It’s the ultimate nostalgic-childhood-comfort food, and you can make it in the Instant Pot in 15 minutes! Get your taste buds ready for the taste of magical nostalgia.
- Instant Pot Beef Stew – Saucy homestyle goodness! You must serve with crusty bread.
- Instant Pot Pulled Pork – Easy shredded pork in no time! It’s perfect for nachos, sandwiches, or taco bowls!
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Instant Pot Salsa Chicken
Ingredients
- 2 lbs chicken breasts
- 1 12 oz jar of your favorite salsa
- 1/2 cup water
Instructions
- Prep: Follow any instructions on your Instant Pot before using (make sure the seal is in place on the lid, etc.).
- Cook: Place the chicken breasts in the bottom of the pot (make sure you DON'T cook anything inside the pot itself - use the metal insert that comes with it, as the directions say). Pour the jar of salsa over the chicken and then add the water. Close the lid properly, set the vent to "sealing" NOT venting, and chose the "manual" setting on the outside of the pot. Set the timer to 12 minutes on high pressure. (If your chicken breasts are small, start with 10 minutes, and if they're quite large, start with 15.)Set the timer for 15 minutes if the chicken is frozen. Make sure the breasts aren't frozen in one huge chunk or it will take longer. (I can usually break them apart with a knife if mine are stuck together.)
- Notes about Using the Instant Pot: It will take a few minutes for the Instant Pot to build pressure, and once it's pressurized the timer will start counting down. When it's done, let the steam release naturally (I usually leave it alone for about 5 minutes and then quick release the rest of the steam.) You MUST release all the steam before taking the lid off the pot. Some people find that manually releasing the steam can make their meat tough, so use manual or natural release based on your experience - if it's your first time cooking meat in the Instant Pot, I'd recommend letting it release naturally!
- Shred the Chicken + Serve: Once steam is released, carefully remove the lid - everything will be HOT - and shred the chicken inside the pot. Serve over rice, in lettuce cups, or as tacos!Store: Store leftovers in an airtight container in the fridge for about a week.
- Oven Directions: Spray a glass baking dish with cooking spray and add the chicken breasts. Pour salsa over chicken. Bake at 375 degrees for 20-30 minutes. You could also make it in your crock pot on low for 6-8 hours. (I'd check it at the 4 hour mark to see how much more time it really needs - my meat is often done before 6 hours).
Nutrition
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Karly says
So good!
Addie says
What kind of salsa did you use
Stephanie Simmons says
I used a fall harvest salsa from Trader Joe’s – I think they only sell it in the fall! But you can use any variety of salsa ?
Ashley says
I just made this and because i have the 8qt and i read the 8 qt needs at least 2 cups of thin liquid, I did a cup and a half of chicken broth on poultry for 15 mine NR. Even though there was a lot of liquid, my 7 year old said she wants me to make it again. So thank you! <3
bluebowl says
So glad to hear it! ❤️ I think you may be able to strain out some of the excess liquid too – that’s what we have done! 🙂
Linda says
So you said not to cook the chicken inside the pot itself but to use the metal insert. Do you mean the trivet? Doesn’t the salsa just run off onto the bottom of the pot since they’re on the trivet?
bluebowl says
I don’t mean the trivet – I just mean the metal insert. I was trying to be specific so new Instant Pot users wouldn’t accidentally put food into the pot without the liner in! Hope that clears up any confusion 🙂
Suzette says
I recently jumped on the Instant Pot bandwagon as well and this is the first recipe I made in my Instant Pot Ultra. I used chicken tenders and Kirkland organic salsa from Costco (our favorite). It was so easy and so good!! I served it over riced cauliflower and topped it with cheese, sour cream and guacamole. I will definitely be making this again. Thank you for a great recipe!!
bluebowl says
I’m so glad that you liked it! It’s definitely a good staple recipe 🙂
Judy J. says
I use Trader Joe’s Green Salsa with chicken-will definitely try it with the Instant Pot….over rice with a little sour cream
LAN B says
Do this in the crockpot all the time. Just jumped on IP Wagon, I serve it on a Bec of brown rice, black beans, salsa chicken topped with fresh salsa and Greek yogurt. Outstanding and healthy. Protein packed virtually no fat
PamR says
I’ve made this and added chopped onion, red & green pepper. Added some color and flavor. Good recipe.
bluebowl says
I’m glad you tried + liked it! Your additions sound like a great idea 🙂
Kasey Andruski says
Looks yummy.
I’m a new Instant Pot user. Is that manual normal temp?
I make something similar in the crockpot. After cooking I add sour cream…. So yummy.
bluebowl says
I’m not sure what you mean by is manual normal temp – it was set to high pressure and we used the manual setting. Does that help?
Julia says
How many Oz on that jar of salsa??
bluebowl says
It’s 12 ounces – sorry, I should’ve included that detail in the recipe!
April says
This is good! I have never thought to use salsa with chicken like you have done here! I gotta try it out!
bluebowl says
Thanks!! It’s super easy to make which is why we love it 🙂 and my slightly-picky-eater of a hubby loves it too ??
Just Foster says
I like to add a few tablespoons of Apricot Jam (Polaners) to the salsa. Gives it a sweet and sour flavor.
Emely @ theblushfig.com says
This looks amazing, I think I need to get on that instant pot bandwagon as well. I keep hearing good things about it!
bluebowl says
Thank you! It is a handy device to have around ?
Elizabeth | The Recipe Revival says
This looks really good! I just recently jumped on the Instant Pot bandwagon as well and I can’t believe I didn’t do it sooner! 🙂 I love that this recipe is only 2 ingredients too. It would make my life a lot easier.
bluebowl says
Thanks Eizabeth! Let me know how it works out if you try it 🙂