This post contains affiliate links. Please see our disclosure policy.
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
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!
Did you make this recipe? Snap a photo and leave a comment below!
Be sure to follow bluebowlrecipes on instagram and tag #bluebowlrecipes with your photo! You can also post a photo of your recipe to the bluebowlrecipes Facebook page. I’d love to see what you make!
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
Nutrition information is automatically calculated, so should only be used as an approximation.
This post contains Amazon affiliate links. This allows us to earn a small commission if you purchase a product using that link but it does not affect the cost of the item in any way. Thanks for supporting Blue Bowl!
So good!
What kind of salsa did you use
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 ?
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
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! 🙂