This Instant Pot Salsa Chicken recipe is a flavor-packed, Tex-Mex-inspired wonder that's not only delicious but also incredibly easy to make. Paired with some sweet corn and black beans, the chicken is smothered in chunky salsa and cooked to perfection. It's a dump-n-cook dinner you'll be making on rotation.
Why Instant Pot Salsa Chicken Is Amazing
Imagine tender chicken breast seasoned with a blend of taco spices, then cooked to perfection in a tangy, chunky salsa mixed with sweet corn and hearty black beans. The result? A mouthwatering combination of flavors and textures that's sure to delight your taste buds.
It's a family-friendly meal that's nutritious, affordable, and requires minimal effort. Plus, it's versatile enough to please a crowd and fit any dining style, whether it's in tacos, over rice, or stuffed in quesadillas!
It's a delightful dish that's sure to make everyone happy, whether it's a busy weeknight dinner or a gathering with friends.
👉 You might also like to try out easy 5-ingredient Instant Pot chicken tacos, and add a few other Tex Mex recipes here.
Key Ingredients & Tips
Here are the ingredients you will need to make Instant Pot salsa chicken:
- Chicken Breast: We use halved chicken breasts for quicker cooking. They are lean, protein-rich, and absorb flavors beautifully.
- Taco Seasoning: Adds a robust, Tex-Mex flavor. Feel free to adjust the quantity to your taste and use a homemade blend or individual spices like smoked paprika, garlic powder, cumin, coriander seed and dried oregano.
- Chunky Salsa: The star ingredient! It infuses the chicken with a rich, tomato-based flavor and a little kick. Use jarred/canned salsa for best results, fresh doesn't work as well in this particular recipe.
- Frozen corn and canned black beans: They add texture, fiber, and a sweet, earthy balance to the dish.
- Chicken stock: Enhances the overall flavor and helps in cooking the chicken perfectly.
- Garlic, Salt, and Pepper: For that essential flavor boost.
- Cilantro and Scallions: Fresh and zesty, perfect for garnishing.
How to Make Salsa Chicken In The Instant Pot
You will find the full recipe with ingredients and nutritional breakdown in the recipe card below. Here are step-by-step photos to guide you along.
- Cut the chicken breasts in halves and season them with taco seasoning, salt, and pepper.
- Add ½ cup of chicken stock on the bottom along with crushed garlic.
- Place the seasoned chicken in the Instant Pot.
- Add the frozen corn, and drained black beans, and cover the chicken with the chunky salsa.
- Close the lid, and set the Instant Pot to High Pressure for 10 minutes. Remember, it takes time to come to pressure, about 5 minutes.
- Once cooked, let the pressure release naturally for 5 minutes, then manually release the remaining steam and open the lid.
- You can either slice or shred the chicken, depending on your preference.
- Garnish with cilantro and green onions/scallions.
- Grilled Cheese Finish: Once the chicken is cooked, open the lid and stir the chicken, then add grated cheese and cover the Instant Pot a regular lid for 5-10 minutes, allowing the cheese to melt in the hot pot. Alternatively, transfer the chicken to a casserole dish and top with cheese, then broil until melted and golden brown.
What To Serve With Salsa Chicken
Salsa chicken is pretty versatile. You can serve it in tacos, over a bed of rice or quinoa, tossed in a salad, or stuffed inside quesadillas. It's also great in wraps and sandwiches.
Top it with grated cheese (unless you decide to melt or broil some cheese over the top), diced avocado, raw or pickled onions, jalapenos, and a dollop of sour cream for an extra burst of flavor and texture.
Storage Tips
Leftover Instant Pot Salsa Chicken stores beautifully. In the fridge, keep it in an airtight container for up to 3 days. For longer storage, freeze it in suitable containers or zip-lock bags for up to 3 months. Just thaw overnight in the fridge and reheat gently for a delicious meal anytime.
Rate This Recipe
Instant Pot Salsa Chicken
Ingredients
- ½ cup chicken stock
- 2 cloves garlic crushed or minced
- 2 chicken breasts cut in two halves each
- ½ teaspoon salt
- 2 tablespoon taco seasoning
- 1 cup sweet corn frozen
- 1 cup black beans canned
- 2 cups salsa chunky
- ½ cup cheese grated (optional)
- ¼ cup red onions chopped or green onions/ scallions
- ¼ cup cilantro chopped
Instructions
- Cut the chicken breasts in halves and season them with taco seasoning, salt, and pepper.
- Add ½ cup of chicken stock on the bottom along with crushed garlic.
- Place the seasoned chicken in the Instant Pot.
- Add the frozen corn, and drained black beans, and cover the chicken with the chunky salsa.
- Close the lid, and set the Instant Pot to High Pressure for 10 minutes. Remember, it takes time to come to pressure, about 5 minutes.
- Once cooked, let the pressure release naturally for 5 minutes, then manually release the remaining steam and open the lid.
- You can either slice or shred the chicken, depending on your preference.
- Garnish with cilantro and green onions/scallions.
- Grilled Cheese Finish: Once the chicken is cooked, open the lid and stir the chicken, then add grated cheese and cover the Instant Pot a regular lid for 5-10 minutes, allowing the cheese to melt in the hot pot. Alternatively, transfer the chicken to a casserole dish and top with cheese, then broil until melted and golden brown.
Denise S
Great, simple directions for a delicious, fast meal! I used the whole can of black beans (drained and rinsed). Didn't add cheese; it wasn't absolutely necessary for the dish to be perfect for us. Thanks, Ann, for a wonderful addition to our Instant Pot recipes!
James
Super easy to make. I used canned corn and recommend putting the corn in with the cheese, post release, so it keeps its bright yellow color. Finished with a bit more grated cheese, onions, cilantro, and sliced avocados.
This will only be as good as your salsa so choose wisely. I used a nice fire roasted salsa which gave it a nice smoky flavor.
MacKenzie
This saved me last week! I love that I can have a home cooked meal on the table in 30 minutes. My entire family loved it.
Naelle
Dinner ready in less than 30 minutes, with leftover for lunch? Yes please! I didn't use cilantro on my husband's plate, but put plenty on mine!
Seema Sriram
I have to try this recipe. We always end up with leftover salsa and I never figure out what to do with it. This is great.
Lauren
I hadn't made this recipe in forever but absolutely love this instant pot version. It came out so good and the chicken was super tender too!
Holley
The step-by-step instructions made this so easy to make! I will Definitely make this again!