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+ servings

Salsa Chicken Recipe

An Instant Pot makes an easy weeknight meal even easier! Chicken breasts, salsa and spices are combined for a tasty Mexican meal. Use the meat for tacos, quesadillas, burrito bowls, and taco salads. So many possibilities!
Prep Time10 minutes
Cook Time8 minutes
Instant Pot Time To Pressurize10 minutes
Course: Main Course
Cuisine: American, Mexican
Keyword: 30 minute meal, chicken recipes, instant pot recipes
Servings: 8
Calories: 149kcal
Author: Cindy Hopper


  • Instant Pot


  • 2 pounds skinless boneless chicken breast halves cut into large chunks
  • 1 Tablespoon chili powder
  • 2 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 t smoked paprika
  • ½ teaspoon dried oregano
  • 1 cup salsa
  • ½ cup low-sodium chicken broth or water


  • Pour broth into the liner of the Instant Pot.
  • Add in chicken breasts, spices and pour salsa on top.
  • Place lid on the pot and lock in place. Select high pressure for 8 minutes. Allow pressure to release naturally after the cooking time has ended, at least 10 mins.
  • Remove lid and shred chicken with an electric hand mixer.


You can use water in place of chicken broth if desired.
If you use frozen chicken breasts increase cooking time to 15 minutes.
Both quick-release and natural-release work for this recipe. However, a natural release will yield a more tender chicken.


Calories: 149kcal | Carbohydrates: 4g | Protein: 25g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 383mg | Potassium: 568mg | Fiber: 1g | Sugar: 1g | Vitamin A: 618IU | Vitamin C: 2mg | Calcium: 28mg | Iron: 1mg