This salsa chicken Instant Pot recipe brings bold flavors, effortless preparation, and tender juicy chicken all in one dish.
With just one pot and 30 minutes, you’ll have a satisfying meal packed with southwest-inspired ingredients. It’s healthy, versatile, and perfect for busy weeknights or meal prep.
The combination of vibrant salsa, hearty black beans, and sweet corn creates a perfectly balanced dish, while the Instant Pot ensures the chicken is cooked to perfection.
Whether you’re serving it over rice, in tacos, or stuffed into burritos, this salsa chicken works every time. Trust me—your family will adore this one!
My Story Behind This Salsa Chicken Instant Pot
I developed this easy salsa chicken recipe a few years ago during a whirlwind week when I needed a meal that was healthy, quick, and tasty.
I’d always loved the idea of combining chicken and salsa, but grilling or baking it often took too long after a full day in the kitchen. The Instant Pot became my saving grace.
After testing dozens of variations, I found the perfect balance: a mild salsa that lets the natural flavors shine, complemented by creamy black beans and crunchy corn. Adding my signature cilantro-lime crema took the dish to another level of indulgence.
This instant pot chicken and salsa recipe quickly became a crowd-pleaser that I now share with friends and family alike.
Today, I’m excited to share my secrets for making the best salsa chicken recipe you’ve ever had. It’s easy, approachable, and loaded with flavor!
Ingredients for Salsa Chicken Instant Pot
- 1 tablespoon olive oil or avocado oil
- 1 cup diced yellow onion
- 4 garlic cloves, minced
- 1 (14-16 ounce) jar of your favorite salsa (mild or medium)
- 1 (15 ounce) can no salt-added black beans, drained and rinsed
- 1 (15 ounce) can no salt-added sweet corn, drained (or 1 ½ cups frozen corn)
- ½ cup low-sodium chicken broth or water
- 2 tablespoons Homemade Taco Seasoning (or store-bought taco seasoning)
- 1 teaspoon fine salt
- ¼ teaspoon black pepper
- 2 pounds boneless, skinless chicken breasts
For the Cilantro-Lime Crema:
- 1 cup sour cream
- 2–3 tablespoons lime juice (juice of 1 lime) + ½ teaspoon lime zest
- ¼ cup fresh cilantro leaves
- ½ teaspoon honey
- 1 small garlic clove or ¼ teaspoon garlic powder
- ⅛ teaspoon fine salt
How to Make Salsa Chicken Instant Pot
- Set the Instant Pot to ‘saute’ mode and heat the oil. Once hot, add the diced onion and cook for 3-4 minutes until soft and fragrant.
- Stir in the minced garlic and cook for 1 more minute, stirring frequently to prevent burning.
- Add the salsa, black beans, corn, chicken broth, taco seasoning, salt, and pepper. Give everything a good stir, then lay the chicken breasts over the mixture, pressing them gently into the sauce.
- Secure the lid, set the Instant Pot to ‘High Pressure’ for 10 minutes, and ensure the vent is sealed.
- Once the cooking cycle is complete, let the pressure release naturally for 3-4 minutes, then quickly release the remaining pressure.
- Carefully remove the lid and transfer the chicken to a plate. Shred it with two forks, then return it to the pot, stirring to fully coat the chicken in the sauce.
- To make the cilantro-lime crema, blend all ingredients in a food processor or small blender until smooth. Taste and adjust lime juice or salt as needed.
- Serve the salsa chicken over rice, in tacos, or with tortilla chips. Drizzle with cilantro-lime crema and sprinkle with fresh cilantro.
Slow Cooker Directions:
- Sauté the garlic and onion in oil on the stovetop until softened, then transfer to the slow cooker.
- Add the salsa, black beans, corn, chicken broth, taco seasoning, salt, and pepper to the slow cooker. Stir to combine, then place the chicken breasts on top, pressing them gently into the mixture.
- Cook on High for 3-4 hours or Low for 5-6 hours.
- Once cooked, shred the chicken and toss it back into the sauce. Serve as desired with optional toppings like crema, avocado, or lime wedges.
My Chef Tips for the Best Salsa Chicken Instant Pot
- Don’t skip the saute step. Cooking the onion and garlic first develops a deeper, sweeter flavor base.
- Choose a good salsa. A quality store-bought brand or homemade salsa will make all the difference in taste.
- Double the recipe for meal prep. This chicken freezes beautifully and can be repurposed in wraps, quesadillas, or salads.
- For healthier options: Serve over cauliflower rice or in lettuce wraps to cut down on carbs.
- Store and reheat leftovers: Keep in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or stovetop with a little extra liquid to keep it saucy.
Salsa Chicken Instant Pot FAQs
Can I use chicken thighs instead of chicken breasts?
Yes! Boneless, skinless chicken thighs work great in this recipe and tend to be even juicier than breasts.
Is this a healthy salsa chicken recipe?
Absolutely! It’s high in protein, uses low-sodium and no-salt-added ingredients, and can be paired with a variety of healthy sides like veggies or quinoa.
How spicy is this dish?
This depends on the salsa you use. Choose a mild variety for less heat or a medium/hot salsa for more spice.
Can I freeze this recipe?
Yes, salsa chicken freezes well. Store in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat as needed.
What are some serving suggestions?
Try it over fluffy rice, inside soft tortillas, or even on top of a crisp salad. The cilantro-lime crema is a must-have topping!
Time to Try This Salsa Chicken Instant Pot
If you’re looking for a quick and versatile meal, this salsa chicken Instant Pot recipe ticks every box. It’s flavorful, foolproof, and perfect for any occasion!
What’s your favorite way to enjoy salsa chicken? Let me know in the comments or tag me on social media with your creations. I can’t wait to hear how your family loves this dish!
Salsa Chicken Instant Pot
Ingredients
- 1 tablespoon olive oil or avocado oil
- 1 cup diced yellow onion
- 4 garlic cloves minced
- 1 (14-16 ounce) jar of your favorite salsa (mild or medium)
- 1 (15 ounce) can no salt-added black beans, drained and rinsed
- 1 (15 ounce) can no salt-added sweet corn, drained (or 1 ½ cups frozen corn)
- ½ cup low-sodium chicken broth or water
- 2 tablespoons Homemade Taco Seasoning (or store-bought taco seasoning)
- 1 teaspoon fine salt
- ¼ teaspoon black pepper
- 2 pounds boneless, skinless chicken breasts
- 1 cup sour cream
- 2–3 tablespoons lime juice (juice of 1 lime) + ½ teaspoon lime zest
- ¼ cup fresh cilantro leaves
- ½ teaspoon honey
- 1 small garlic clove or ¼ teaspoon garlic powder
- ⅛ teaspoon fine salt
Instructions
- Set the Instant Pot to ‘saute’ mode and heat the oil. Once hot, add the diced onion and cook for 3-4 minutes until soft and fragrant.
- Stir in the minced garlic and cook for 1 more minute, stirring frequently to prevent burning.
- Add the salsa, black beans, corn, chicken broth, taco seasoning, salt, and pepper. Give everything a good stir, then lay the chicken breasts over the mixture, pressing them gently into the sauce.
- Secure the lid, set the Instant Pot to ‘High Pressure’ for 10 minutes, and ensure the vent is sealed.
- Once the cooking cycle is complete, let the pressure release naturally for 3-4 minutes, then quickly release the remaining pressure.
- Carefully remove the lid and transfer the chicken to a plate. Shred it with two forks, then return it to the pot, stirring to fully coat the chicken in the sauce.
- To make the cilantro-lime crema, blend all ingredients in a food processor or small blender until smooth. Taste and adjust lime juice or salt as needed.
- Serve the salsa chicken over rice, in tacos, or with tortilla chips. Drizzle with cilantro-lime crema and sprinkle with fresh cilantro.
- Sauté the garlic and onion in oil on the stovetop until softened, then transfer to the slow cooker.
- Add the salsa, black beans, corn, chicken broth, taco seasoning, salt, and pepper to the slow cooker. Stir to combine, then place the chicken breasts on top, pressing them gently into the mixture.
- Cook on High for 3-4 hours or Low for 5-6 hours.
- Once cooked, shred the chicken and toss it back into the sauce. Serve as desired with optional toppings like crema, avocado, or lime wedges.
