Instant Pot Salsa Chicken

Why You’ll Love This Recipe

What makes this salsa chicken recipe stand out is how much more flavorful and satisfying it is than a classic salsa chicken. I took my simple Crock Pot salsa chicken and upgraded it to create something with more flavor and better texture.

This version keeps everything easy, but adds caramelized sautéed peppers, onions, and jalapeños for a whole new level of flavor and texture. The vegetables are cooked until golden and caramelized but with just a bit of bite left. It turns a basic dump-and-cook meal into something elevated:

• Ready in 45 minutes – including pressure build and release time.
• Only 151 calories per serving – high protein, low fat.
• Gluten free – naturally, no swaps needed.
• Incredibly versatile – use it in shredded chicken tacos, quesadillas, chicken enchiladas, chicken burrito bowls, and more.
• Great for meal prep – make a big batch and use it all week.

Very simple ingredients but when used right, they create something special! (Full amounts are in the recipe card below.)

• Chicken: I use a mix of boneless skinless chicken breast and thigh meat. The combination gives you juicier, more flavorful results than breast alone. You can use all breast or all thighs if you prefer, both work well here.
• Salsa: For best results, use my homemade salsa recipe for the best flavor, the spice, lime juice and herbs make a real difference. Store-bought salsa works too; just use your favorite. A chunkier salsa will give you more texture in the final dish.
• Chicken broth: Helps build up steam for the Instant Pot to reach pressure and gives the chicken more flavor. Don’t skip it, without liquid, you risk a burn notice. (Most Instant Pots need at least 1 cup of liquid to work properly.)
• Seasonings: Cumin, garlic powder, and kosher salt are the core flavor base. Simple but perfectly suited to the salsa. (Psst…there is more flavor from salsa!)
• Vegetables: Bell peppers, onion, and jalapeño is the perfect base for Mexican flavored dishes. Add more vegetables if you wish and increase the amount of these.
• Cilantro: Optional if you don’t like the taste of cilantro, but highly recommended if you don’t have a problem with it.

What to Do with the Leftover Cooking Liquid

The cooking liquid is liquid gold, it’s so delicious! Don’t pour it down the drain! It’s rich, deeply flavorful chicken broth seasoned with salsa and spices. Here are the best ways to use it:

• Stir it into my Homemade Enchilada Sauce for extra depth.
• Use it as part of the broth base for Chicken Tortilla Soup.
• Add it to leftover cooking liquid to make a quick chicken soup base.
• Stir a little into the shredded chicken before storing to keep it moist.
• Add it to your scrambled eggs to make them extra flavorful.
• Use it in the Spanish rice recipe, combining it with broth.

Ways to Serve Salsa Chicken

This chicken is one of those recipes you can use all week without repeating yourself:

• Tacos – pile it into warm corn or flour tortillas with your favorite toppings.
• Quesadillas – layer with cheese and cook until crispy.
• Taquitos/Flautas – wrap it tight in small corn of flour tortillas and fry or bake them.
• Burrito bowls – serve over cilantro rice with beans, corn, sour cream and my best guacamole recipe.
• Nachos – pile onto chips with cheese and broil.
• Easy chicken enchiladas – use this as the filling for enchilada dinner.
• Salads – top a big green salad with warm salsa chicken and a squeeze of lime.
• Over rice – simple and satisfying.
• Wraps and breakfast burritos – use it as a meat in cold or warm wraps and it’s great in as the protein in the breakfast burritos.

Make Ahead & Storing

• Meal prep: This recipe makes a GOOD amount of salsa chicken, so it’s perfect for meal prep to eat through the week. You can also, make a double batch on Sunday that way you can eat half for dinner, and use the other half in tacos, bowls, and wraps throughout the week.
• Storing: Keep leftover chicken in an airtight container in the refrigerator for 3-4 days. Add a splash of the cooking liquid before sealing to keep it juicy.
• Freezing: This chicken freezes beautifully. Let it cool completely, then freeze in zip-lock bags with a little cooking liquid, get the air out, seal, and freeze for up to 3 months. Thaw overnight in the refrigerator.

More Recipes To Try

If you love this salsa chicken, there are plenty of other recipes you can try. Try my chicken fajita stuffed peppers for another way similar flavor. Make my creamy crock pot pulled chicken tacos for an easy, comforting twist on taco night. For a different take on bright, zesty flavors, my chili lime chicken is another great option. My chicken enchiladas verdes when you’re craving something baked and extra cheesy.

All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.