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Instant Pot Salsa Chicken
4.8 from 39 votes

Instant Pot Salsa Chicken

A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

Cook Time
8 mins
Additional Time
10 mins
Total Time
18 mins
Servings: 6 servings
Course: Dinner

Ingredients

  • 2 pounds chicken thighs boneless, skinless
  • 1 1/2 cups mild salsa prepared, jarred or fresh
  • 8 garlic cloves, finely chopped
  • 1 jalapeño seeded and finely chopped
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin ground
  • 3/4 teaspoon oregano Mexican if available
  • kosher salt
  • 3 scallion thinly sliced
  • cilantro handful, chopped, plus more for sprinkling
Serve with: rice and black beans
Toppings: chopped cilantro, cotjia cheese (cheddar or Monterey jack also good here), and freshly squeezed lime juice

Instructions

    Cup of Yum
  1. Place chicken thighs, salsa, garlic, jalapeño, onion powder, garlic powder, cumin, oregano and 1 teaspoon salt* in an Instant Pot, stirring to combine. Secure the lid and cook on high pressure for 8 minutes. Let pressure release naturally (up to 10 minutes).
  2. Using a slotted spoon, transfer chicken to a bowl and shred. If the juices left in the pot are thin, turn on the sauté function of the Instant Pot and let reduce to desired consistency. I reduced my sauce for 10 minutes, stirring occasionally. Turn off the heat, return the chicken to the sauce and stir in scallions and cilantro. Season to taste with additional salt.
  3. To serve, spoon salsa chicken into a bowl with rice and beans. Top with cheese, chopped cilantro and a squeeze of fresh lime juice.

Notes

  • * Prepared salsas can vary in salt level. If you are unsure of how salty your salsa is, you may want to use a little less salt in the beginning and add more at the end as needed.