• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Savory Nothings logo

  • Recipe Index
    • Easy Dinner Recipes
      • Slow Cooker
      • One Pot Meals
      • Quick Meals
      • Instant Pot
    • Side Dishes
    • Breakfast
    • Dessert
    • Small Meals
  • Dinner Ideas
  • ☀️Summer Recipes☀️
  • About
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Dinner Ideas
  • Holidays & Occasions
  • About
  • Summer Recipes ☀️
×
Home / Recipes / Dinner / Instant Pot / Instant Pot Salsa Chicken

Instant Pot Salsa Chicken

40 minutes mins
| 5 Comments |
5 from 2 votes
Jump to Recipe 08/17/18 | Updated: 01/03/20 | by Nora

Instant Pot Salsa Chicken is an easy and tasty dinner recipe you can make in no time at all. Use it in tacos or over rice, or add it to a healthy dinner salad.

So. Instant Pot. A shredded chicken recipe.

instant pot salsa chicken on the counter with a kitchen towel

I mean, basic, I know. But sometimes, the basics are best. And I adore pulled meat anything, so this was bound to happen.

From Slow Cooker Pineapple BBQ Pulled Pork to Pressure Cooker Pork Carnitas, and Crockpot Southwestern Chicken Tacos…

It’s easy, it’s tasty and my family all eat it without complaining.

Read: A total dinner winner in my books.

Instant Pot Salsa Chicken

If you read about my disastrous first experience with the Instant Pot when I shared my method to make pressure cooked black beans, you’ll know we got off to a rocky start.

But I made a few batches of black beans to practice, nothing exploded, no bean juice sprayed all over everything… And we became buddies.

While I’m very used to stovetop pressure cooking, an electric pressure cooker is a new thing to me. So, we’re starting easy, my friends.

Enter: Instant Pot Salsa Chicken. It has only a handful of ingredients, basically no prep time and it’s super delicious in anything from tacos to salads (I have one coming at you net week, watch this space!) or even over rice.


Just take me to the recipe already!

If you’re looking for the full list of ingredients and clear instructions, that’s all at the bottom of this post! Before you scroll, there’s important information in the text below to make sure your recipe turns out amazing!


salsa chicken in the instant pot

Can I use frozen chicken in the instant pot?

YES! This is one of my FAVORITE things about pressure cooking: It saves my butt whenever I forget to defrost meat for dinner.

Which happens a lot more often than I’d ever care to admit in public… ?

It’s just as simple as cooking fresh chicken in the instant pot, it just takes a little longer, and you want to be aware of a few things.

Just a few tips on how to cook frozen chicken in the instant pot:

  • Frozen chicken releases more liquid as it cooks. If there is a lot of watery sauce left in the instant pot after cooking, you might want to drain off some of it before adding back the shredded chicken.
  • It needs a little longer than thawed chicken. Frozen chicken obviously needs a little longer in the Instant Pot than fresh or thawed chicken does. I usually cook defrosted chicken breast for 10 minutes and frozen for 15 minutes.
  • Cooking time depends on the thickness of your chicken. Even more than with defrosted chicken, thick pieces of frozen chicken will take up to 20 minute in the instant pot at high pressure to cook through. Also, if your chicken is all frozen together into one huge chunk, it will take a lot longer. In this case I recommend thawing out the chicken enough so the single pieces can be separated.
  • Check the temperature. Whenever I cook chicken I check the internal temperature before serving it. But I especially do it when I cook chicken from frozen. Better safe than biting on a piece of still-frozen chicken.

Bottom line, this recipe works with both frozen or defrosted chicken. Yay!

How long does it take to cook chicken in the instant pot?

I know, the instant pot is hailed as the super-quick, make-it-in-minutes dinner saver.

And I think pressure cooking is great! Don’t get me wrong. But know that even if cooking time for frozen chicken breast seems very short at 15 minutes, there’s actually a lot more time that goes into pressure cooking chicken:

  1. Waiting for the instant pot to come to pressure. This is the initial stage of cooking in a pressure cooker. The instant pot needs abut 10 minutes to come to pressure for defrosted chicken, and 15 minutes for frozen chicken.
  2. The actual cooking time. Only once the cooker has come to the desired pressure does the timer start counting down. This takes around 10 minutes for regular-sized defrosted chicken breast (or boneless thighs), and around 15 minutes for frozen regular-sized chicken breast (or boneless thighs).
  3. The pressure release time. Finally, once the pressure cooking time is up, the instant pot is still under a lot of pressure. There’s natural release (just leave the pot alone) or quick release (carefully push the venting valve to vent, with a kitchen towel over your hand, watching out for steam coming out of the valve). I like to give this chicken a 5 minute natural release before quick releasing the remaining pressure, so that gets added to the time as well.

So, all of this to say, this is the actual time chicken takes to cook in an instant pot:

Frozen chicken: 35 minutes

Defrosted chicken: 25 minutes

How can I switch up this recipe?

I love this recipe, because it’s like a blank canvas: You can do so many things with it to totally make it your own!

  • use chicken breast or boneless, skinless chicken thighs
  • use jarred salsa, salsa verde or even BBQ sauce
  • add any seasoning you like: mild taco seasoning, chili powder or even some hot sauce if you like things spicy

Love this recipe? Tag me!

If you make this recipe, snap a pic and hashtag it #savorynothings — I love to see your creations on Instagram or Facebook, or add your photo and review on Pinterest!


How To Make Instant Pot Salsa Chicken

close up photo of instant pot salsa chicken

What do I need to make Instant pot Salsa Chicken?

FYI, the Instant Pot link below is an affiliate link. I make a commission for purchases made through that link.

Apart from the fact that you need an electric pressure cooker (like the Instant Pot!), the beauty of this recipe is that it really only needs four ingredients:

  • chicken
  • salsa
  • chicken broth (or water)
  • taco seasoning

How easy is that?! It’s so easy, you can write it on your meal plan and grocery list without even having to look up a recipe (which is how I do pretty much all of my meal planning in this season of life, if we’re being honest for a minute).

Finally, you just need something to shred your chicken with. I know there’s all these fancy bear claw things, and some people get crazy and use their hand mixers (the horror! the splatters! the burns!). I’m just very traditional here and use two forks to shred the cooked chicken on a chopping board.

Gets the job done just as well, if not better.

Step By Step Instructions

I don’t even have step-by-step photos for this recipe, because it’s so basic. But just in case you wanted a few extra details:
 

Step 1

First, add the salsa, chicken broth and taco seasoning to the instant pot. Stir well.
 

Step 2

Next, you’ll add the chicken. The reason why I don’t add the chicken first is because then there’s no liquid underneath the chicken.

This means your chicken could get stuck to the bottom of the pot, it could burn and it could be a very stressful dinner instead of a relaxed one.

Just make sure you stir a little, so that the chicken is covered with salsa.
 

Step 3

Then comes the whole Instant Pot thing:

  • close the lid with the valve set to “sealing”
  • choose “manual”, “high pressure”, and 10 minutes for defrosted chicken or 15 minutes for frozen chicken
  • allow the Instant Pot to come to pressure and cook for the duration of the countdown timer
  • once the time is up, switch off the Instant Pot and let it stand for 5 minutes (just do nothing to it)
  • after 5 minutes, carefully push the valve to “vent” with a towel over your hand, watching out for steam escaping from the valve
  • once the entire pressure has been released, carefully open the instant pot (there will still be steam coming out of it, so watch out!)

Step 4

Now it’s time to shred the chicken.

Carefully lift it out of the instant pot with kitchen tongs and set it on a large wooden chopping board.

Shred it using two forks (or whatever you like using best).
 

Step 5

Finally, place the shredded chicken back into the sauce in the instant pot.

I like to give it 5 minutes before serving, so it can really soak up all that juice and get all plump and juicy.


Like this recipe? Save it to your Pinterest board now!

Instant Pot Salsa Chicken Image Pinterest 2

Can you freeze this Instant Pot Salsa Chicken?

Yep, you sure can. In fact, it’s one of my favorite recipes to keep on hand for quick lunches and easy dinners. It can be frozen for up to 3 months.

While this recipe can be frozen, please remember to do the following:

  • Wait for the chicken to cool completely before freezing it (otherwise your freezer could heat up too much and affect the other frozen goods in there). But do freeze it as soon as it is cool enough.
  • Use a container or bag that is suitable for freezing.
  • Label the bag or container with the contents, today’s date AND the use-by time.
  • Defrost thoroughly before reheating.
  • Make sure the chicken is properly heated and piping hot all the way through before serving.

So… What goes good with salsa chicken?

This is a great chicken recipe, because you can cook a large batch once and then serve it many ways.

Here are a few ideas what we love to have with this Instant Pot Salsa Chicken for lunch or dinner:

  • chicken taco salad (recipe coming!!)
  • Serve it with cilantro lime rice and a Avocado, Mango and Black Bean Salsa
  • turn it into tacos with shredded cabbage, cheese and guacamole

Like this recipe? Why not try some more of my chicken recipes?

I LOVE chicken. It’s easy to make and the kids love it, too.

Horizontal image for buttermilk oven fried chicken.

Some of my other favorites you’re going to love just as much include Creamy Chicken Asparagus Pasta, Greek Chicken Kabobs and Crispy Oven Fried Chicken!


Need some extra help & motivation on your home cooking journey?

Come join my Facebook group!

You’ll find motivation, help and the best tips to make feeding your hungry bunch of lion cubs a little less daunting.

We talk about all things from-scratch cooking, making memories in the kitchen and not losing our minds while doin it all.

Click here to join now!

And if you’ve joined already, why not invite any friends that may find it helpful?
 

Grab the printable recipe for this Instant Pot Salsa Chicken here:

Printable recipe

Printable Recipe Card
salsa chicken in an instant pot
Save Recipe Saved!

Instant Pot Salsa Chicken

Instant Pot Salsa Chicken is an easy and tasty dinner recipe you can make in no time at all. Use it in tacos or over rice, or add it to a healthy dinner salad.
Recipe by Nora from Savory Nothings
made it? tap the stars to add your rating!
5 from 2 votes
Print Add Review

Recipe details

Prep 5 minutes mins
Cook 35 minutes mins
Total 40 minutes mins
Servings 6 -8 servings

Ingredients
 

  • 1.5 cups jarred salsa
  • ½ cup chicken broth or water
  • 1-2 tablespoons taco seasoning
  • 2 pounds boneless skinless chicken breast (or thighs) (fresh or frozen both work)

Instructions
 

  • Add everything to the Instant Pot: Place the salsa, chicken broth and taco seasoning in your instant pot. Stir well. Add the chicken and stir to coat, making sure there is some sauce underneath the chicken (so it doesn’t burn!)
  • Cook the chicken:
  • Close the instant pot with the pressure valve set to “sealing”
  • Choose “manual”, “high pressure” and set the timer to 10 minutes for FRESH OR DEFROSTED CHICKEN and 15 minutes for FROZEN CHICKEN
  • Once the chicken is done cooking, switch off the instant pot and let it stand for 5 minutes.
  • Release the remaining pressure by carefully pushing the pressure valve to “vent” with a kitchen towel placed over your hand. Watch out for the steam escaping, do not put your face over the instant pot!
  • Carefully open the instant pot, again, watch out for steam.
  • Shred chicken: Remove the chicken from the instant pot with kitchen tongs and set it on a large wooden chopping board. Shred it with two forks and add it back to the sauce in the instant pot. Allow it to soak up the sauce for 5 minutes before serving.

Notes

While this recipe can be frozen, please remember to do the following:

  • Wait for the chicken to cool completely before freezing it (otherwise your freezer could heat up too much and affect the other frozen goods in there). But do freeze it as soon as it is cool enough.
  • Use a container or bag that is suitable for freezing.
  • Label the bag or container with the contents, today’s date AND the use-by time.
  • Defrost thoroughly before reheating.
  • Make sure the chicken is properly heated and piping hot all the way through before serving.

Nutrition

Calories: 193kcalCarbohydrates: 5gProtein: 33gFat: 4gSaturated Fat: 1gCholesterol: 97mgSodium: 739mgPotassium: 760mgFiber: 1gSugar: 3gVitamin A: 396IUVitamin C: 5mgCalcium: 27mgIron: 1mg
Nutrition is an estimate.

More recipe information

Course: Main Course
Cuisine: Tex-Mex

Nora Rusev from Savory Nothings
About Nora 
When I got married to my professional chef husband, I realized I had to step up my game in the kitchen. Now I share my favorite foolproof family recipes here on Savory Nothings: Chef-approved, kid-vetted and easy enough for everyday home cooks like you and me!   Learn more.

Reader Interactions

two freezer containers with black beans

< Previous Post

sliced cinnamon crunch zucchini bread

Next Post >

5 from 2 votes

Add a Review or Ask a Question Cancel reply

Your email address will not be published. Required fields are marked *

Made this recipe? Rate it:




Comments

  1. Klee says

    Feb 16, 2020

    5 stars
    This was easy, quick, and very good. Used it for a couple of meals.

    Reply
    • Nora Rusev says

      Feb 19, 2020

      I’m so glad, Klee!

      Reply
  2. Pam Cook says

    Jan 22, 2020

    5 stars
    My family absolutely loves this chicken!! Our favorite is to use it in chicken taco bowls because each person gets to put whatever ingredients they want into the bowl and I don’t have to listen to my son complain that he doesn’t like “such and such”. I usually use cooked rice, black beans, cheese, olives, tortilla chips, sour cream, additional salsa, etc. Basically whatever we have around the house that goes well into a chicken taco bowl. We’ve done corn before as well. I make up a batch and then freeze it into meal-size packages to be used later. With only 3 of us it makes quite a few meals for us!

    Reply
  3. Stephanie Chen says

    Aug 6, 2019

    It did not work. Would keep giving me the burn signal. Had to move it to the oven instead.

    Reply
    • Nora says

      Aug 9, 2019

      Sorry it didn’t work for you, Stephanie! Maybe your salsa was thicker than mine. Next time it would probably help to add a little extra water. Sorry again, glad you managed to salvage it in the oven!

      Reply

Primary Sidebar

Nora Rusev from Savory Nothings

welcome to

logo for the Savory Nothings brand

Hi, I'm Nora! I wasn't always a good cook, but then I fell in love with a professional chef and learned my way around the kitchen. Now I share all my secrets to effortlessly great food here on my blog, bite-sized for home cooks just like me and you.

More about me →

Grilling & Potlucks🔥

  • bow tie pasta salad with salami, vegetables, and cheese in colorful bowl
    Bow Tie Pasta Salad
  • grilled shrimp skewers on platter
    Marinated Grilled Shrimp Skewers
  • overhead view of sliced pork tenderloin
    Grilled Pork Tenderloin
  • overhead close up photos of wooden spoon scooping up macaroni salad
    Classic Macaroni Salad

see all >

Popular

  • overhead close up view of fried chicken piece
    Crispy Oven Fried Chicken
  • overhead view of Italian meatballs and spaghetti on plate
    Easy Italian Meatballs
  • overhead close up view of beef stew in slow cooker
    Crock Pot Beef Stew
  • frontal view of shepherd's pie on white plate
    Homemade Shepherd’s Pie
  • overhead close up view of crock pot chicken tacos with toppings on wooden platter
    Southwestern Crockpot Chicken Tacos
  • overhead close up view of garlic parmesan oven fried chicken piece on black pan
    Garlic Parmesan Crispy Oven Fried Chicken
  • overhead view of three oven baked chicken breasts in white casserole dish
    Oven Baked Chicken Breast
  • overhead close up photo of chocolate chip baked oats
    TikTok Baked Oats: 6 Ways!

Trending on Pinterest

  • Balsamic Chicken Marinade
  • Swedish Meatballs
  • Mexican Beef and Rice Skillet
  • Instant Pot Pot Roast
  • Homemade Salisbury Steak
  • About
  • Contact

Footer

Footer

Follow Along





Recipes

Breakfast
Lunch
Dinner
Sides
Dessert
Appetizers

Instant Pot
Slow Cooker
One Pot
Casseroles
Ground Beef
Chicken

Featured On

different logos of publications Savory Nothings' content has been featured on

↑ back to top

About | Contact | Work with Us

Copyright Savory Nothings © 2025

Made with lots of love and spices ♥︎
PRIVACY POLICY | ACCESSIBILITY STATEMENT |
As an Amazon associate, I earn from qualifying purchases.

  • Facebook
  • Pinterest
  • Email
  • Yummly
  • Mix

Rate This Recipe

Your vote:




Thank you for taking the time to review this recipe. I appreciate it! Your eMail will not be shared with anyone.

Let us know what you thought of this recipe:

This worked exactly as written, thanks!
My family loved this!
Thank you for sharing this recipe

Or write in your own words:

A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.