Salsa Chicken Instant Pot
This salsa chicken Instant Pot recipe is the perfect solution for busy weeknights. Quick to prepare and packed with bold southwest flavors, it's a healthy dish that the entire family will love. Whether served over rice or in tacos, this easy salsa chicken recipe guarantees satisfaction!
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.
Notes
Optional for serving: serve the salsa chicken over cooked rice or cauliflower rice, top with sliced avocado, cilantro-lime crema, thinly sliced jalapeno, lime wedges, fresh chopped cilantro, pickled red onion, and a side of blue corn tortilla chips.