Name: Instant Pot Salsa Chicken
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 3-3.5 lbs boneless, skinless chicken breast and/or chicken thigh meat; 3/4 cup chicken broth; 2 tsp cumin; 2 tsp garlic powder; 2 tsp kosher coarse salt; 12 oz homemade salsa; 1 tbsp avocado or olive oil; 1 yellow or white onion; 2 red bell peppers; 1-2 jalapeno peppers; 1/4 cup minced fresh cilantro

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Instant Pot Salsa Chicken is a delightful dish that brings together the tenderness of chicken and the vibrant flavors of your favorite salsa. This recipe harnesses the magic of the Instant Pot to create a quick, flavorful meal that your entire family will love. With juicy chicken cooked to perfection, it’s hard to resist its inviting aroma and colorful plate. Whether you’re in need of a weeknight dinner solution or hosting a gathering, this dish is both hassle-free and crowd-pleasing.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Instant Pot Salsa Chicken
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Instant Pot Salsa Chicken

I remember the first time I made Instant Pot Salsa Chicken – the smell wafting through my kitchen felt like a warm hug! It was a busy weeknight and I needed something quick yet delicious for dinner. Not only did this recipe come together in a snap, but it also allowed me to serve the chicken in various ways; think tacos, burrito bowls, or even as a protein-packed salad topping. If you’re looking to add something exciting to your meal rotation, you’re in for a treat with this recipe. Let’s dive into the deliciousness!

Why You’ll Love This Recipe

Simple & Quick: Ready in just about 30 minutes, including prep and cook time!
Irresistible Flavor: The combination of spicy salsa and seasoned chicken creates a symphony of taste.
Flexible Serving: Perfect for tacos, enchiladas, or simply served with rice and veggies.
Meal Prep Friendly: Make a big batch and enjoy leftovers all week long.
Crowd-Pleasing: Great for family dinners or potlucks since everyone loves flavorful chicken.

Ingredients You’ll Need

3-3.5 lbs boneless, skinless chicken breast and/or chicken thighs: Choose your favorite cut for tenderness.
3/4 cup chicken broth: This adds moisture and depth to the dish; you can substitute with vegetable broth for a lighter flavor.
2 tsp cumin: A warm spice that elevates the flavor profile. If you’re a cumin fan, feel free to add a little more!
2 tsp garlic powder: For that unmistakable garlic flavor. Fresh minced garlic can also work if you prefer a fresher taste.
2 tsp kosher coarse salt: Essential for seasoning; adjust to your taste preference.
12 oz homemade salsa: Use your favorite store-bought or homemade salsa for a personal touch.
Avocado or olive oil: For sautéing vegetables and adding richness.
1 yellow or white onion: A classic flavor base that adds sweetness when sautéed.
2 red bell peppers: Feel free to swap for any color bell pepper you enjoy.
1-2 jalapeño peppers: Adjust based on your heat preference – remove seeds for less spice.
1/4 cup minced fresh cilantro: A burst of freshness; skip if you’re not a fan.

How to Make Instant Pot Salsa Chicken

Prepare the Chicken: If you prefer, trim any excess fat from the 3-3.5 lbs of chicken breast or thighs and place them into the Instant Pot.
Add Seasoning and Broth: Sprinkle in 2 tsp cumin, 2 tsp garlic powder, and 2 tsp kosher coarse salt. Pour in 3/4 cup chicken broth, stirring to fully combine everything.
Incorporate Salsa: Add 12 oz of your chosen salsa to the pot, mixing well to ensure the chicken is coated evenly.
Seal and Cook: Close the lid of the Instant Pot, ensuring the valve is sealed. Set to cook on high pressure for 15 minutes. Remember, the pot will take a few minutes to build pressure before the cooking time starts.
Natural Release: When the timer sounds, allow for a natural pressure release for about 10 minutes, followed by a quick release to let out any remaining steam.
Sauté Vegetables: While the chicken cooks, prepare your vegetables. Slice 1 onion and the bell peppers. Heat a large pan over medium heat and add a drizzle of avocado or olive oil. Sauté until the vegetables are caramelized and tender—resist stirring too much to allow for that lovely sear!
Shred the Chicken: Use a slotted spoon to transfer the cooked chicken into a large mixing bowl. Keep that delicious cooking liquid in the pot! Pro Tip: Use a handheld mixer to shred the chicken quickly and easily.
Mix It All Together: Once the chicken is shredded, incorporate about 1/2 cup of the reserved cooking liquid, the sautéed vegetables, and the minced cilantro (if using). Gently mix everything with a spatula until combined.
Serve: There are endless ways to enjoy your Instant Pot Salsa Chicken! Serve it as a main protein with sides, in tacos, quesadillas, taquitos, or even stuffed in chicken enchiladas for a flavorful twist.

Storing & Reheating

To store your Instant Pot Salsa Chicken, place leftovers in an airtight container and refrigerate for up to 4 days. If you’d like to keep it longer, consider freezing the chicken in freezer-safe containers or bags, where it can last for up to 3 months. When you’re ready to enjoy it again, simply reheat in the microwave until warmed through, or simmer gently on the stove. Note that the texture might change slightly during freezing, but refreshing it with a little chicken broth or a splash of salsa will lift the flavor back up.

Chef’s Helpful Tips

Check for doneness: Make sure your chicken is fully cooked to an internal temperature of 165°F.
Use fresh ingredients: Fresh, quality salsa and spices will enhance the flavor dramatically.
Don’t skip the natural pressure release; it helps keep the chicken juicy.
Experiment with veggies: Feel free to add other vegetables like zucchini or corn for additional flavor and nutrients.
Leftover options are endless – consider making burrito bowls or topping a salad!

There’s something undeniably special about a dish that comes together so easily yet delivers big on flavor. The vibrant ingredients, the ease of using an Instant Pot, and the versatility of serving options make this dish a family favorite. Remember, cooking should be fun and not stressful, so play around with seasonings or side dishes. When trying out Instant Pot Salsa Chicken, you’re opening up a world of culinary delight. Happy cooking!

Recipe FAQs

Can I use frozen chicken in this recipe?

Yes, you can use frozen chicken; just increase the cooking time to 20-25 minutes on high pressure. Make sure to check that it reaches 165°F for safe consumption.

What can I serve with salsa chicken?

This salsa chicken is incredibly versatile! It goes well with rice, in tacos, burritos, salads, or even as a filling for enchiladas. Serve it with a side of guacamole or sour cream for an added treat!

Can I make this dish spicy?

Absolutely! You can control the heat by adjusting the number and type of jalapeños. For even more spice, add a dash of cayenne pepper or crushed red pepper flakes to the seasoning mix.

How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Just reheat gently when you’re ready to enjoy again!

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Instant Pot Salsa Chicken

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Author: Jennifer
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 12 servings 1x
Category: Dinner
Method: Instant Pot
Cuisine: Mexican

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Description

This Instant Pot Salsa Chicken is a flavorful and simple dish perfect for quick dinners. Made with juicy chicken and zesty salsa, it’s a great way to enjoy a homemade meal with minimal effort.

Ingredients

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3–3.5 lbs boneless, skinless chicken breast and/or chicken thigh meat
3/4 cup chicken broth
2 tsp cumin
2 tsp garlic powder
2 tsp kosher coarse salt
12 oz homemade salsa
1 tbsp avocado or olive oil
1 yellow or white onion
2 red bell peppers
1–2 jalapeno peppers
1/4 cup minced fresh cilantro

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Instructions

Trim the fat from the chicken and place it into the Instant Pot.
Add seasoning and chicken broth, mixing everything thoroughly.
Incorporate the salsa and stir again.
Seal the Instant Pot lid and set the valve. Cook on high pressure for 15 minutes; remember, it takes time to build pressure.
After cooking, allow a natural release for about 10 minutes followed by a quick release.
Meanwhile, prepare the vegetables by slicing them and preheating a large pan over medium heat, adding oil.
Sauté the vegetables until they are caramelized and soft, cooking them undisturbed for the best sear.
Remove the cooked chicken from the Instant Pot using a slotted spoon and place it in a mixing bowl, saving the cooking liquid.
Shred the chicken using a hand-held mixer, then mix in approximately 1/2 cup of the cooking liquid along with the vegetables and cilantro if desired.
Serve the shredded chicken as a main dish, in tacos, quesadillas, taquitos, enchiladas, or however you prefer.

Notes

Feel free to adjust the amount of salt and spices to your liking.
This dish can be stored in the refrigerator for up to 3 days, making it perfect for meal prep.
Use any favorite salsa to customize the flavor profile.