Instant Pot Salsa Chicken Recipe

For everyone complaining about burnt chicken,just place your chicken on a rack on the bottom of your pot. It can't burn if it's not touching the bottom. A real simple fix. I made this recipe at least 20 times to perfection.

This is great, and super easy. I use taco seasoning from another website, it's 4 tsp chili powder, 1 tsp cumin, 1 tsp smoked (or regular) paprika, 1 tsp salt, and 2 tablespoons worchestershire. It sounds like a lot of seasoning, but I find it works for any pound of meat, or even mushrooms and I always get rave reviews. For this recipe I coated my chicken breasts in it, poured the worchestershire over the top, and used water instead of broth. I put the chicken on a trivet so the spices wouldn't burn. It turned out awesome-- we're making more again tomorrow! Thanks for an easy weeknight meal!

I don't have a poultry button on my IP so I cooked on high pressure for the 15 minutes...came out great. I did put the chicken on a rack and after shredding poured about 3/4 of the sauce from the pot on to the shredding plate and mixed it into the chicken. I did add a can of diced green chilies to the pot along with the other ingredients...loved it!

So easy and fast in the Instant Pot Duo that I just got - this was the first meal I made in it. Made almost exactly as posted except I added 1/2 cup more of Salsa and used 1.5 lbs of thawed Chicken Thigh meat (it's more tender). I did not need the trivet and it did not burn and was ready in 10 minutes!! Made chicken tacos and my 5 year old even ate them!

I made this using fresh chicken breasts and doubled the recipe. I loved that I could just throw all the ingredients, set the timer and walk away. What came out was incredibly tender fall apart chicken that took no effort to shred. I placed the shredded chicken back into the pot with the yummy liquid and let it sit for about an hour. I combined this with drained black beans and brown rice for burrito bowls lunches for the week. This will be one of my go to recipes from now on, it was delicious!

Very good recipe for salsa chicken, which can be used for so many different meal options. I used homemade taco seasoning (Taco Seasoning I by Bill Echols) and La Victoria Salsa (Mild). I followed other reviewer suggestions and placed the chicken breasts on a rack, topped with the salsa. Thought it would need more broth and added an extra 1/2 cup broth as well. The only change I would make is to reduce the cook time to 6 minutes as the chicken seemed dry, but not a problem with 8 minutes cook time (thawed chicken) as I added most of the remaining liquid in the pot to the meat which brought back moisture and more flavor too. Used this recipe to make a large batch of chicken enchiladas which was perfect! Served with Instant Pot Mexican Rice by Bren. Excellent meal for us last night! Thanks for the recipe!

This was so easy and very good. I used the rack in the bottom of my cooker as others had suggested. I also doubled the salsa and chicken broth because my Instant Pot says to use at least 18oz. of liquid when pressure cooking...probably didn't need the rack since I had the extra liquid. Bottom line, the chicken didn't burn and was cooked nicely. We used romaine lettuce to make lettuce wraps as I had seen suggested in a slow cooker version of this recipe. Topped with cheese, tomatoes, avocado and sour cream. Yummy! Next time I'll try making it with Rotel.

I have made this several times. Once as written, next time with thighs and added 2 oz. cream cheese at the end, next time added sliced onions and peppers for 2 minutes while I was shredding the cooked chicken. Delicious every time! Thanks for a great recipe!! I think the next incarnation will be over rice cooked with Rotel. :-)

I do this in the crockpot with only the chicken, taco seasoning and a jar of salsa. Comes out great and tastes delicious

So easy and convenient! I ended up with way too much liquid though so I will only add a couple tablespoons next time just to prevent burning or sticking. After shredding(which was quick and simple because the chicken is so moist), I put the chicken back in the pot, added frozen corn and black beans then simmered until heated through. Used for chicken taco salads. Yummy!

This was a great recipe. I added onion flakes and garlic powder. Chicken did not burn in the Instant Pot. I cooked 2 fresh chicken breast for 8 minutes + QR and they were very moist. I diced up the meat and put it back in with the sauce reserving a cup to be spooned over the burrito. The vote is to make this recipe again.

Exactly what I was craving today.

Juicy chicken with delicious flavor. I used water instead of chicken broth (thanks for note in recipe). Great flavors. Coated frozen breasts on all sides before adding salsa and water. Added some cheese on top when serving but would be fine as is.

Very flavorful. The chicken shredded with the side of a fork. We’re already thinking of all the ways we can use this; wraps, salads, etc.

My Entire family loved it. There are seven of us and I usually have to make different things because 1/2 like certain foods and the others don't. I just heated up corn Tortillas and flour Tortillas and everyone dressed it how they liked. It's a keeper!

This turned out really well, not dry at all. I put the chicken stock in first then the frozen chicken breasts, then salsa, then the taco seasoning. I also added 3 extra minutes to the defaulted poultry setting so that it would be shreddable. Quick, simple and tasty!

Quick, easy snd delicious. Perfect for weekday taco nights

This has become a consistent weekly meal prep for me. I changed the recipe a bit by using chicken tenderloins, I also choppedn and added a green bell pepper, red bell pepper, yellow onion, and jalapeno. I also skipped the chicken broth and just use a whole tub of salsa.

I added closer to 3/4 cup of chicken broth and low sodium taco seasoning. Hubby loves this for soft tacos, and I use leftovers for salad the next day. So easy!

Easy to make; delicious to eat.