This Instant Pot Salsa Chicken is perfect for meal prep – just throw some chicken in the Instant Pot with taco seasoning and salsa and enjoy!
Ingredients and substitutions
- Olive oil – any neutral cooking oil like canola or avocado oil will work in this recipe.
- Chicken breasts – you can also use boneless skinless chicken thighs.
- Homemade taco seasoning – use a blend of chili powder, cumin, paprika, garlic powder and onion powder.
- Fresh salsa – I like the Garden Fresh Gourmet brand but you can use any kind you prefer. Jarred salsa will also work in a pinch.
- Chicken broth – vegetable broth would be the best substitute here.
- Salt & pepper – to taste.
Topping ideas
- Romaine lettuce – or any other lettuce of your choice like iceberg or bibb lettuce.
- Red onion – white or yellow onion would also work but red onion provides that Tex Mex flavour.
- Black beans – feel free to swap out for any other kind of beans like pinto beans.
- Corn – fresh, frozen or canned corn will work or you can swap out for another veggie of your choice like red peppers.
- Cheddar cheese – use any cheese you like or leave this out altogether.
- Cilantro – leave this out altogether if you don’t like avocado.
- Avocado – swap for guacamole or leave this out.
How to make salsa chicken
- Add all the ingredients to the Instant Pot in order.
- Cook on high pressure for 4 minutes.
- Prepare any toppings.
- Do a quick release of the pressure.
- Shred the chicken with a fork and knife.
- Add on your toppings, serve and enjoy!
Making it in the crockpot
If you choose to make the crockpot salsa chicken version, you’ll end up with meat that’s super tender and steaming hot ready for when you get home from work. It’s also a handy meal prep idea where you can leave the chicken cooking during the day then shred it as you prepare for the work week. Just dump everything in the crock pot and cook on high for 4 hours or on low for 6 hours.
Frequently Asked Questions
I love this recipe because you can literally pair it with anything you’ve got on hand in the fridge. All your traditional Tex Mex ingredients and veggies are the obvious choice but don’t be afraid to think outside the box either. I like using mine to make a nice burrito salad or turn it into tacos with some flour or corn tortillas and your fave toppings!
Yes, you can marinate chicken in salsa but because of how quick the recipe comes together, you don’t need to. If you have extra time though, you can marinate the chicken overnight and it’ll turn out extra juicy and flavourful.
I always go with a fresh salsa when I’m using store-bought as opposed to one in a jar just because you want those fresh flavours to come out. I really love the Garden Fresh Gourmet brand but usually your local grocery store will have their own no-name brand in the fresh section (near the fresh salad dressings, hummus and other dips). Homemade pico de gallo or salsa also works really well with a recipe like this, so keep that in mind if you’re feeling adventurous and have some extra time on your hands.
Storing and reheating
This recipe is great for meal prep. You can make a big batch ahead of time then store it in the fridge in airtight glass containers for up to 5 days. When you’re ready to eat, sprinkle some water over top so the chicken doesn’t dry out then microwave for 2-3 minutes. Simple as that!
Freezing this recipe
The cooked chicken freezes beautifully for up to 3 months in airtight glass containers or freezer-safe Ziploc bags. Defrost in the fridge overnight then reheat in the microwave or reheat from frozen for 5-7 minutes, stirring halfway through. Don’t forget to sprinkle some water over top so the chicken stays nice and moist!
More Instant Pot chicken recipes
- The Best Instant Pot Crack Chicken
- Instant Pot Chicken Enchiladas
- Instant Pot Chicken Ranch Rice Bowls
Meal prep tools for this recipe
- Grab some glass meal prep bowls to store your leftovers.
- This Kitchen Scale comes in handy for weighing out protein.
- Try making this recipe in a crock pot.
- Here’s the Instant Pot I use.
- I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.
Instant Pot Salsa Chicken {Meal Prep}
Ingredients
- 1 tbsp olive oil
- 3 medium-sized chicken breasts
- 1 tbsp homemade taco seasoning
- 2 cups fresh salsa (I love the Garden Fresh Gourmet brand)
- 1/2 cup chicken broth
- 1/2 tsp each salt and pepper
- 1 head romaine lettuce
- 1 small red onion, diced
- 1 can black beans
- 1 cup corn
- 1/2 cup cheddar cheese, grated
- 1/2 cup cilantro, chopped
- 1 avocado, sliced
Instructions
- Add olive oil, chicken, taco seasoning, salt and pepper, salsa and chicken broth to Instant Pot. Cook on high pressure for 4 minutes. Instant Pot will take about 10-15 minutes to preheat and then cook on high pressure for the 4 minutes. Meanwhile, prepare veggies.
- Do a quick pressure release, then open lid when safe to do so and remove breasts with a fork, leaving sauce. Shred with a fork and knife, then dump shredded chicken back in with sauce.
- Add lettuce, black beans, corn, chicken, cheese, onion, cilantro and avocado to a large bowl, then serve and enjoy! If packing in meal prep bowls, they should last in the fridge about 5 days.