Instant Pot Salsa Chicken is a delightful, easy-to-make dish that will quickly become a favorite in your household. With just a few ingredients and the help of an Instant Pot, you can create a deliciously flavorful meal with minimal effort. The chicken turns out tender, juicy, and infused with the vibrant flavors of salsa and taco seasoning. It’s perfect for busy weeknights or laid-back weekend dinners!
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: 320
- Protein: 40 grams
- Carbohydrates: 18 grams
- Fat: 10 grams
- Fiber: 5 grams
- Sugar: 3 grams
- Sodium: 800 mg
Why Make This Instant Pot Salsa Chicken
This recipe is a lifesaver for anyone looking to whip up a quick and healthy meal. The Instant Pot locks in moisture, ensuring your chicken remains tender and irresistible. The salsa adds a zesty kick, while the optional toppings like cheese and cilantro bring wonderful textures and flavors to the dish. Plus, it’s versatile enough to be served over rice, in tacos, or even as a salad topping, making it perfect for any occasion.
How to Make Instant Pot Salsa Chicken
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup salsa
- 1 packet taco seasoning
- 1 cup corn (optional)
- 1 can black beans, drained and rinsed (optional)
- 1 cup shredded cheese (optional)
- Fresh cilantro for garnish
Directions:
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Step 1: Preparation
Start by placing the four boneless, skinless chicken breasts in the Instant Pot. If you choose to include corn and black beans, have those ready to go!
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Step 2: Mixing
Pour the cup of salsa evenly over the chicken. Sprinkle the packet of taco seasoning generously on top to infuse that classic Mexican flavor.
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Step 3: Cooking
If you’re using it, add the corn and black beans to the mixture. Secure the lid on the Instant Pot and ensure the valve is set to sealing. Cook on high pressure for 15 minutes, allowing the flavors to meld together beautifully.
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Step 4: Finishing
When the cooking time is up, let the pressure release naturally for 10 minutes. Afterward, manually release any remaining pressure. Use two forks to shred the chicken in the pot, then stir to mix it all up. Before serving, sprinkle shredded cheese and fresh cilantro on top for that extra pop of flavor and color.
How to Serve Instant Pot Salsa Chicken
There are countless ways to enjoy your Instant Pot Salsa Chicken! Serve it over a bed of fluffy rice or quinoa for a hearty meal. You can also stuff it into soft tortillas for mouthwatering tacos topped with avocado and sour cream. For a lighter option, serve it on a salad with mixed greens or as a filling in lettuce wraps.
How to Store Instant Pot Salsa Chicken
Store any leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze the shredded chicken in a freezer-safe bag for up to 3 months. When you’re ready to enjoy, simply thaw in the fridge overnight and reheat in the microwave or on the stovetop.
Expert Tips for Perfect Instant Pot Salsa Chicken
- Always ensure the Instant Pot lid is secured properly to avoid any mishaps during cooking.
- Experiment with different salsas! Chunky salsa, spicy salsa, or even fruity salsa can alter the flavor profile nicely.
- If you want a creamier texture, mix in a dollop of cream cheese or sour cream after shredding the chicken.
- For an easy clean-up, you can line the pot with parchment paper before adding the ingredients.
Delicious Variations
- Mexican Street Corn: Add cotija cheese, lime juice, and chili powder to the corn for a delicious Mexican treat.
- BBQ Twist: Substitute salsa with barbecue sauce for a sweet and tangy flavor.
- Vegetarian Option: Swap out the chicken for a combination of black beans and chickpeas for a hearty vegetarian meal.
Frequently Asked Questions
- Can I use frozen chicken breasts?
Yes, you can use frozen chicken breasts. Just add an additional 5 minutes to the cooking time. - What side dishes would pair well with this dish?
Instant Pot Salsa Chicken is great with rice, corn on the cob, or a fresh garden salad. - Can I use homemade salsa?
Absolutely! Homemade salsa can give this dish an even fresher taste. - Is there a way to make it spicier?
You can use hot salsa or add fresh jalapeños or chili powder to spice things up! - How do I know when my chicken is fully cooked?
Chicken is considered safe to eat when it reaches an internal temperature of 165°F (75°C).
Conclusion
Instant Pot Salsa Chicken is a time-saving, flavorful meal that checks all the boxes—easy, delicious, and versatile. Whether you’re serving it for a family dinner or meal prepping for the week, this dish is sure to impress. So grab your Instant Pot and give this recipe a try — you won’t be disappointed! Enjoy the delightful tastes of this sizzling chicken dish that’s perfect for any occasion.
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Instant Pot Salsa Chicken
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A delightful, easy-to-make Instant Pot Salsa Chicken that is tender, juicy, and infused with vibrant flavors, perfect for busy weeknights.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup salsa
- 1 packet taco seasoning
- 1 cup corn (optional)
- 1 can black beans, drained and rinsed (optional)
- 1 cup shredded cheese (optional)
- Fresh cilantro for garnish
Instructions
- Start by placing the four boneless, skinless chicken breasts in the Instant Pot. If you choose to include corn and black beans, have those ready to go!
- Pour the cup of salsa evenly over the chicken. Sprinkle the packet of taco seasoning generously on top.
- If using, add the corn and black beans to the mixture, then secure the lid on the Instant Pot and ensure the valve is set to sealing. Cook on high pressure for 15 minutes.
- When the cooking time is up, let the pressure release naturally for 10 minutes. Afterward, manually release any remaining pressure. Use two forks to shred the chicken in the pot, then stir to mix. Before serving, sprinkle shredded cheese and fresh cilantro on top.
Notes
For a creamier texture, mix in cream cheese or sour cream after shredding the chicken.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 80mg
