Instant Pot Salsa Chicken – All Day I Dream About Food

Instant Pot Salsa Chicken is an instant family hit! This easy low carb shredded chicken recipe is creamy and flavorful, and takes only 30 minutes. Crockpot instructions included too.

These days, it takes a very special recipe to get my whole family to come to the table willingly. Three active teens going in multiple directions at once means I need to entice them with the promise of something mouthwatering.

This Instant Pot Salsa Chicken does the trick every time. It was one of the first recipe I created after I purchased my multi-cooker. They loved it then and they love it still. It’s one of those recipes I know I can rely on consistently.

While my kids eat it with tortillas, I serve mine over Cilantro Lime Cauliflower Rice. And everyone’s happy and full!

Why you will love this easy dinner

It’s a winner winner of a chicken dinner because it’s also super easy to make. You pop everything into the pot and let it does its thing. Then you shred the chicken, blend the sauce, and you’re done.

It takes only 40 minutes to get this keto chicken recipe to the table. And when your family is going in a million different directions at once, that’s pretty darn important. And it takes 6 simple ingredients that you can find in any grocery store!

If you’d prefer to make it in a slow cooker, you can do that too. See the Expert Tips for my recommendations.

Ingredients you need

• Boneless skinless chicken thighs: I like thighs because I think they are more flavorful, but you can also use chicken breasts.
• Taco seasoning: Read the labels to make sure your taco seasoning doesn’t contain any sugar or starches.
• Cream cheese: This gives the final dish a wonderful creamy consistency. For a dairy free option, you can substitute with vegan cream cream cheese, like Kite Hill almond milk cream cheese.
• Salsa: You can use mild or hot salsa. Choose a salsa brand that only has 2 g of carbs per serving, and stick with regular tomato salsas, rather than things with mango, peaches, corn etc. I really like the Late July Organic Salsa.
• Pantry staples: Chicken broth, salt and pepper

Step-by-step directions

1. Place the chicken thighs in the bottom of the Instant Pot. Sprinkle with taco seasoning and add additional salt and pepper.
2. Add the cream cheese, salsa, and broth and lock the lid into place. Use the manual setting and set the Instant Pot on high for 20 minutes. Once it’s finished cooking, allow the pressure to release naturally for 15 minutes. 
3. Use the vent to release any remaining pressure and then remove the lid. Remove the chicken to a plate and use an immersion blender to puree the sauce until smooth. Alternatively, you can transfer the sauce to a regular blender and puree. 
4. Shred the chicken with two forks and add back into the pot. Toss to coat in the creamy sauce. Serve with lettuce wraps and top with chopped avocados and shredded cheddar cheese. 

Expert tips

This really is one of those insanely easy Instant Pot recipes where you can dump everything in, turn the machine on, and walk away. The prep time is so minimal as to be non-existent. But do let the pressure release naturally for super tender shredded chicken.

If you want to double the recipe, add 8 minutes to the initial cook time to make sure the chicken is cooked and tender.

You can serve these taco style using lettuce wraps, egg wraps, or low carb tortillas. You can also serve it as a bowl over cauliflower rice.

Recipe FAQs

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Instant Pot Chicken and Mushrooms

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Keto Salsa Chicken Recipe

Instant Pot Salsa Chicken is an instant family hit! This easy low carb shredded chicken recipe is creamy and flavorful, and takes only 30 minutes. Crockpot instructions included too.

Print Pin Rate

Course: Main Course

Cuisine: Mexican

Keyword: instant pot, salsa chicken

Prep Time: 5 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 35 minutes minutes

Servings: 6 servings

Calories: 244kcal

Instructions

• Place the chicken thighs in the bottom of the Instant Pot. Sprinkle with taco seasoning and a little additional salt and pepper.

• Add the cream cheese, salsa, and broth and lock the lid into place. Use the manual setting and set the Instant Pot on high for 20 minutes. Once it’s finished cooking, allow the pressure to release naturally for 15 minutes. 

• Use the vent to release any remaining pressure and then remove the lid. Remove the chicken to a plate and use an immersion blender to puree the sauce until smooth. Alternatively, you can transfer the sauce to a regular blender and puree. 

• Shred the chicken with two forks and add back into the pot. Toss to coat in the creamy sauce. Serve with lettuce wraps and top with chopped avocados and shredded cheddar cheese. 

Notes

Storage Information: Store leftover salsa chicken in an air tight container in the refriger for up to 4 days. It also freezes well. Transfer cooled leftovers to freezer safe containers and freeze for up to three months. To reheat, thaw overnight and heat in the microwave or in a sauce pan over medium heat. Crockpot Instructions:

• Use the same ingredients, no need to adjust.
• Cook on low for 3 to 4 hours, until the chicken is cooked through.
• If you are doubling the recipe, you may need to cook a little longer.
• If you are halving the recipe, it should still be good for 3 hours.
• Once the chicken is cooked through, proceed as directed.

Nutrition Facts

Keto Salsa Chicken Recipe

Amount Per Serving (1 cup)

Calories 244 Calories from Fat 89

% Daily Value*

Fat 9.9g15%

Carbohydrates 4.2g1%

Fiber 1.6g6%

Protein 30.2g60%

* Percent Daily Values are based on a 2000 calorie diet.