Instant Pot Salsa Chicken

This instant pot salsa chicken is one of those meals I make over and over again. It’s quick, flavorful, and pretty much everything cooks in one pot.

You just season the chicken, toss it in with salsa and a few other good things, and let the Instant Pot do its thing. About 20 minutes later, you’ve got tender shredded chicken in a delicious mix of beans, corn, and melted cheese.

It works great over rice, stuffed into tortillas, or honestly just eaten straight from a bowl with some lime squeezed on top.

If you’ve been looking for an easy dinner that the whole family will enjoy, this one is hard to beat. It’s become a regular in our house for good reason.

What Makes This Recipe So Good

Crazy Fast Dinner – With just 12 minutes of pressure cooking and barely any prep, this salsa chicken goes from raw chicken breasts to a full, flavorful meal faster than waiting for takeout.

The Instant Pot Does the Work – You literally season the chicken, dump everything in, and let the pressure cooker handle the rest, which means you can walk away and not babysit a stove.

Perfectly Shreddable Chicken Every Time – Pressure cooking makes the chicken so tender that it practically falls apart the second you touch it with two forks, so you get that juicy pulled chicken texture without any effort.

Ingredients

• 2 lb Boneless Skinless Chicken Breasts
• 1 tsp Cumin
• 1 tsp Chili Powder
• 1/2 tsp Garlic Powder
• 1/2 tsp Onion Powder
• 1/2 tsp Salt
• 1/4 tsp Black Pepper
• 1.5 cups Chunky Salsa
• 1 can (15 oz) Black Beans, drained and rinsed
• 1 cup Frozen Corn
• 1/2 cup Chicken Broth
• 1 cup Shredded Mexican Cheese Blend
• 2 tbsp Fresh Cilantro, chopped
• 1 Lime, cut into wedges

Directions

Step 1

Season the chicken breasts with the cumin, chili powder, garlic powder, onion powder, salt, and black pepper.

Step 2

Pour the chicken broth and salsa into the Instant Pot. Stir to combine. Place the seasoned chicken breasts in the pot, pressing them into the salsa.

Step 3

Lock the lid, set the valve to Sealing, and cook on High Pressure for 12 minutes.

Step 4

Allow a natural pressure release for 5 minutes, then carefully turn the valve to Venting to release remaining pressure. Remove the lid once the pin drops.

Step 5

Remove the chicken and shred it with two forks. Meanwhile, stir the black beans and frozen corn into the pot. Set the Instant Pot to Saute mode and let it simmer for 3-4 minutes until the corn is heated through.

Step 6

Return the shredded chicken to the pot and stir everything together. Turn off the heat and sprinkle the shredded cheese on top. Place the lid on for 2 minutes to melt the cheese.

Step 7

Serve over rice or in tortillas, garnished with fresh cilantro and a squeeze of lime.

Pro Tips

Shred the Chicken in a Separate Bowl

Pull the chicken out of the pot and put it on a cutting board or in a large bowl before you start shredding. Trying to shred it inside the Instant Pot is messy and makes it hard to stir in the beans and corn at the same time.

Use two forks and pull the meat in opposite directions. It should shred really easily since pressure cooking breaks down the fibers. If any pieces feel tough or resistant, they might need another minute or two back in the pot on saute mode.

While you’re shredding, that’s the perfect time to add the beans and corn to the pot and let them warm up, so everything is ready at the same time.

Don’t Skip the Chicken Broth

It might seem like the salsa alone has enough liquid, but the Instant Pot needs a certain amount of thin liquid to build up pressure properly. The chicken broth is what makes that happen. Without it, you could get a burn notice on the display, and the pot won’t come to pressure at all.

Make sure you pour the broth in first and then the salsa, and give them a quick stir before adding the chicken. This keeps the thicker salsa from sitting directly on the bottom of the pot and scorching.

Add the Cheese and Lime at the Right Time

When you sprinkle the cheese on top at the end, resist the urge to stir it in right away. Just scatter it over the surface, put the lid on, and let it sit for 2 minutes. The trapped heat melts it into a nice gooey layer on top that looks great when you serve it.

If you stir the cheese in too early while the saute mode is still on, it can clump up and get stringy instead of melting smoothly.

As for the lime, squeeze it on each individual serving right before you eat. Adding lime juice too early or into the whole pot can make the flavor fade as it sits. A fresh squeeze at the table gives you that bright, zesty kick that ties the whole dish together.

Related Recipes

• Instant Pot Birria Tacos
• Instant Pot Butter Chicken
• Instant Pot Honey Garlic Chicken
• Instant Pot Mac & Cheese
• Instant Pot Mississippi Pot Roast

Frequently Asked Questions

Can I use chicken thighs instead of chicken breasts?

Yes, boneless skinless chicken thighs work great in this recipe and many people actually prefer them because they come out even more tender and juicy. The cook time stays the same at 12 minutes on high pressure.

Thighs have a bit more fat, so the overall flavor will be richer. Just make sure they are boneless and skinless so the texture of the final dish stays right.