Published:
Oct 23rd 2022
by 
Last updated: Dec 21st 2024
When it comes to one-pot meals, this Salsa Chicken Instant Pot is the most leisurely dinner you will ever cook. This salsa chicken is cooked in less than ten minutes, and it only takes about 5 minutes to prep, so that you will have dinner on the table in about 15 minutes.
Serve this salsa chicken over a bowl of rice (or cauliflower rice if you are on keto) or alongside tortillas. Either way, you will have a flavorful Mexican delight for dinner.
This Salsa Chicken Instant Pot recipe is a game-changer for busy weeknights! Ready in just 20 minutes, it’s the perfect blend of convenience and bold, delicious Mexican flavors. Whether you’re a fan of tender chicken or flavorful salsa, this dish will satisfy your cravings. It’s versatile, too—serve it with rice, tortillas, or cauliflower rice for a low-carb option.
- Be sure to use a flavorful salsa for the best results. Homemade salsa can elevate the dish.
- Don’t skip the natural release of pressure. It helps keep the chicken moist and tender.
- For added flavor, you can marinate the chicken in the spices for 30 minutes before cooking.
Serve this Salsa Chicken over a bed of fluffy rice, cauliflower rice for a low-carb option, or alongside warm tortillas. Top it with fresh guacamole, sour cream, and shredded cheese for the ultimate Mexican-inspired meal. It also pairs well with a side of grilled veggies or a fresh garden salad.
- Chicken Thighs: Swap chicken breasts for thighs for a richer flavor and juicier texture.
- Beans: Try using kidney beans or pinto beans instead of black beans for a different flavor profile.
- Spiciness: For extra heat, add a chopped jalapeño or a dash of hot sauce to the salsa before cooking.
- Vegetarian: Replace the chicken with tofu or jackfruit for a plant-based version of this dish.
Store leftover Salsa Chicken in an airtight container in the fridge for up to 3 days. Reheat it in the microwave or on the stovetop with a bit of chicken broth to keep it moist. It also freezes well—just thaw it in the fridge overnight before reheating. Enjoy leftovers in tacos, burritos, or on top of salads!
- Chicken breasts: Provides the base for this protein-packed dish.
- Salsa: The star ingredient, adding bold Mexican flavors to the chicken.
- Chicken broth: Adds moisture and depth of flavor.
- Red onion and garlic: These aromatics create a flavorful base.
- Spices (chili powder, smoked paprika, garlic powder, oregano): These spices bring a warm, smoky flavor to the dish.
- Corn and black beans: Add texture, color, and a hearty touch to the salsa chicken.
- Cilantro: Provides a fresh, vibrant finish when garnished on top.
How long to cook salsa chicken in instant pot?
The cooking time of salsa chicken depends on how many chicken breasts you are cooking. For example, it takes 9 minutes to cook three chicken breasts, but it will take longer if you cook more chicken.
Can you overcook chicken in instant pot?
Yes, you can easily overcook chicken in an instant. This is why you must cook the chicken for the correct amount of time mentioned in the recipe, so you don't end up with dry, overcooked chicken.
How do you know when chicken is done in Instant Pot?
Cooked chicken has a temperature of 165 degrees. Once you remove the lid from the pot, test the chicken's temperature using a food-grade thermometer. If it has a temperature of 165 degrees, it is cooked. If the temperature is at 160 degrees, place the lid on the instant pot but do not turn it on. Test the chicken again after 5 minutes, and it should have the correct temperature. In contrast, if the temperature is below 160 degrees, place the lid on the instant pot, cook it for 1-3 minutes at high pressure, and test it again.
Does cooking chicken longer make it more tender?
Yes, cooking chicken longer can make it more tender, but only up to a certain point. Eventually, all the moisture will evaporate from the chicken, leaving you with a dry hunk of meat.
How to Make Salsa Chicken Instant Pot
To make this Salsa Chicken, start by adding chicken broth, diced onions, and minced garlic to your Instant Pot. Coat your chicken breasts with chili powder, salt, oregano, smoked paprika, and garlic powder. Place the seasoned chicken on top of the onions, then pour salsa over the chicken. Add the corn kernels and black beans, seal the Instant Pot, and pressure-cook for 9 minutes. Once done, let the pressure naturally release for 5 minutes before switching to quick release. Shred the chicken, return it to the pot, and stir to coat with the sauce. Garnish with chopped cilantro before serving.
Time & Serves
Ingredients
1/4 cup Chicken Broth
1 Red Onion, diced
2 cloves Garlic, minced
3 boneless skinless Chicken Breasts
2 teaspoons Chili Powder
1/2 teaspoon Salt
1 teaspoon Dried Oregano
2 teaspoons Smoked Paprika
1 teaspoon Garlic Powder
1 1/2 cups Salsa
1 cup frozen Corn Kernels
1 cup canned Black Beans, drained, rinsed
2 tablespoons Cilantro, chopped
Instructions
Add the chicken broth, onions, and garlic to the bottom of your instant pot.
Place the chicken breast into a medium bowl, sprinkle over the chili powder, salt, oregano, smoked paprika, and garlic powder and toss it to coat the chicken with the seasoning.
Place the chicken breasts on top of the onions and pour the salsa on top of the chicken.
Next, add the corn and black beans, place the lid on the instant pot, and switch the vent to seal.
Press the pressure-cook function and set it for 9 minutes.
Let the pressure naturally release from the instant pot for 5 minutes, then switch the vent to remove it.
Remove the lid, then take the chicken breast out of the instant pot and place it on a plate.
Shred the chicken breast using two forks, then return to the instant pot and stir to coat it in the sauce.
Pour the salsa chicken into a serving dish and garnish it with the cilantro before serving.
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