Today’s Instant Pot recipe is everything you can possibly want in a dinner: one pan, ease, ready in less than 30 minutes, versatile, and so flavorful! This Instant Pot Salsa Chicken is bound to make it’s way into the permanent easy dinner rotation. Paleo, Gluten-Free, and Whole30 friendly.
I am ready to admit to you, dear reader, that my summer dinner game has been…..Subpar. After spending 5 months making 5-7 new recipes per week for my upcoming cookbook, I’ve taken a HUGE break.
Like a, I barely got dinner on the table type of break. And a, “have I even been to the grocery store this week?” kind of break.
No worries. I have my Instant Pot to come through in the best way possible.
With almost every night still spent at the baseball field, I was looking for a simple dinner that would last us a few nights. And I was looking for a meal that could be used for lunches throughout the week.
I wanted this dinner to be the kind to impress my toughest critics (kids), but also make me and the hubby happy. Instant Pot Salsa Chicken certainly did not disappoint!
Most Salsa Chicken recipes call for store bought salsa for ultimate ease. HOWEVER, this Mexican food loving girl wanted something a bit more authentic. I LOVEEEEEE my homemade salsa, and wanted to give it a whirl with the Instant Pot and chicken breast.
And the verdict?!?! Perfectly tender chicken, flavorful salsa that is packed with flavor, and it worked amazingly in less than 30 minutes!
With this Instant Pot meal’s fabulous flavor, ease to make, and the ability to layer and enjoy with everything good in life (guacamole, cilantro, more salsa), this Salsa Chicken is the perfect choice for a casual dinner at home.
Layer on top of Cauliflower rice, rice, or tortillas for taco night. OR, meal prep on the weekend and enjoy on a bed of greens for easy lunches throughout the week!
Instant Pot Salsa Chicken
- 3 medium sized vine ripened tomatoes diced
- 1/2 large red onion diced
- 1/3 cup chopped fresh cilantro
- 1 jalapeno pepper diced, seeds removed
- 1 14 oz can diced tomatoes with green chilis
- 1 lime juice of
- 1 tsp sea salt + more to taste
- 1 tsp chipotle powder
- 1 tsp cumin
- 2 pounds chicken breast boneless, skinless
Begin by making your salsa. Add tomatoes, onion, cilantro, jalapeño pepper, canned tomatoes, lime juice, sea salt, and chipotle powder to a blender or food processor. Pulse until well incorporated, blended, but still somewhat chunky.
Sprinkle your chicken breast with cumin and a pinch of salt. Add to your Instant Pot, pour salsa over the chicken.
Secure the lid on your IP, ensuring the valve is in the sealed position. Select the manual function on your IP, and set to 8 minutes.
Use a natural release on your IP once cook time is complete. Remove lid, and shred chicken with a fork, add additional salt to the salsa chicken if needed. Serve over greens, rice, or in a tortilla.
You can also make this in your slow cooker. Follow the same instructions above, set the slow cooker to low for 4-6 hours.