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Instant Pot Salsa Chicken with Stovetop Option

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Make this insanely easy Instant Pot Salsa Chicken. Perfect for serving over rice, in burritos, or your next taco night!

shredded salsa chicken in a baking dish

Literally, a handful of ingredients is all you need to make this flavor packed Instant Pot Salsa Chicken. One of the reasons I really like this recipe is that there is practically no prep work involved. The salsa brings the peppers, onion, or tomatoes so no less work for you.You can use this delicious chicken in salads, burritos, taco, or fun taco bowls!

What you will need to make Salsa Chicken

chicken breast cover in taco seasoning and oil

Chicken breast
Taco seasoning– Try this with my Homemade Taco Seasoning. It’s truly the best at-home taco seasoning blend recipes you’ll find.
Salsa– Chunky salsa works best as it has good-sized pieces of peppers, onion, and tomato.
Canola oil
Chicken stock
Pressure cooker– Although this recipe calls for an Instant Pot, you can still make it if you don’t have one. See my notes for alternative cooking methods below.

Salsa Chicken in the Instant Pot

pouring chicken stock into the instant pot

Start by mixing the taco seasoning with the canola oil. Place the chicken breast in the presser cooker then coat it with the seasoned oil. Pour the salsa over the chicken followed by the chicken stock. Put the lid on the Instant Pot and seal the vent.

a whole piece of salsa chicken

Set the machine to High Pressure for 21 minutes then press Pressure Cook to start. Allow about 8-10 minutes for the pressure to build before the actual 21 minute cook time.

pouring cooking juices over the salsa chicken

Release the pressure carefully. Remove the chicken to a large dish to shred. Pour some of the cooking juices over the shredded meat. Serve as desired.

Salsa Chicken stovetop option

To prepare, place the chicken breast in a bowl. Mix the oil and seasoning then coat the chicken. Heat a skillet over medium flame, cook the breasts on both sides until fully done. Turn off the heat and remove the chicken breast to a plate to shred it. Return the shredded chicken to the skillet and set the fire to low. Stir in the salsa and 1/2 cup of chicken stock. Allow it to simmer for 8-10 minutes.

Taco Night with DIY Taco Bowls

A fun way to serve up salsa chicken is in taco bowls! You can make them small or large with very little effort.

preparing a large taco bowl in a skillet

For large taco shell bowls you will need:
Burrito sized flour tortillas warmed slightly
6 1/2” cast iron skillet

Press the tortilla into the bottom of the pan creasing the sides to keep capture the form. Bake at 350 for 10-12 minutes before turning them face down for another 5-6 minutes.

small tortilla taco bowl

For small taco shell bowls you will need:
Fajita sized flour tortillas warmed slightly
4” ramekins
Cooking spray

First, spray the bottoms of each ramekin with cooking spray. Cover and lightly press the tortilla over the ramekin creasing the sides gently as they naturally form. Bake at 350 for 10-12 minutes before turning them face up on the ramekin and baking another 5-6 minutes.

How to Build a Salsa Chicken taco bowl

salsa chicken taco bowl

Fill the bowls with your favorite taco toppings. Some of my family favorites are:
Shredded lettuce
CheeseSour cream
Pinto Beans
Guacamole
Salsa

Taco Night Side Dish Recipes!

taco bowl ingredients

Pinto Beans
Cilantro Lime Rice
Spanish Rice

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*This recipe was updated on 7/2/2020 for content and recipe improvement. It was originally posted on 9/30/2019.*

a whole piece of salsa chicken
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Instant Pot Salsa Chicken

Print Recipe
Make this insanely easy Instant Pot Salsa Chicken. Perfect for serving over rice, in burritos, or your next taco night!
Prep Time:5 mins
Cook Time:21 mins
Pressure Building:10 mins
Total Time:36 mins

Ingredients

  • 2 lb chicken breast
  • 1 c chunky salsa
  • 1 c chicken stock
  • 1 pk taco seasoning
  • 1/4 c canola oil

Instructions

  • Start by mixing the taco seasoning with the canola oil. Place the chicken breast in the presser cooker then coat it with the seasoned oil. Pour the salsa over the chicken followed by the chicken stock.
  • Put the lid on the Instant Pot. Set the machine to High Pressure for 21 minutes then press Pressure Cook to start. Allow about 8-10 minutes for the pressure to build before the actual 21 minute cook time.
  • Release the pressure and remove the chicken to a baking dish to shred. Pour some of the cooking juices over the shredded chicken. Serve as desired.

Notes

Salsa Chicken stovetop option
To prepare, place the chicken breast in a bowl. Mix the oil and seasoning then coat the chicken. Heat a skillet over medium flame, cook the breasts on both sides until fully done.
Turn off the heat and remove the chicken breast to a plate to shred it. Return the shredded chicken to the skillet and set the fire to low. Stir in the salsa and 1/2 cup of chicken stock. Allow it to simmer for 5-6 minutes.

Nutrition

Serving: 0g | Calories: 220kcal | Carbohydrates: 6g | Protein: 25g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 757mg | Potassium: 544mg | Fiber: 1g | Sugar: 3g | Iron: 1mg
Course: Main Course
Cuisine: American, Southwestern, Tex-Mex
Keyword: chicken, salsa
Servings: 8 Servings
Calories: 220kcal

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