Instant Pot salsa chicken is the easiest Instant Pot recipe ever! All you need is two ingredients: salsa and chicken breasts. Make flavorful and juicy pressure cooker shredded chicken to use in tacos, rice bowls, enchiladas, and more.
The Easiest Instant Pot Salsa Chicken
This Instant Pot salsa chicken is my EASIEST Instant Pot recipe. Two ingredients and 30 minutes is all it takes to make the juiciest salsa chicken, perfect for busy weeknights, meal planning, or feeding a crowd.
I’ve been making slow cooker salsa chicken forever, sometimes with chicken breasts and other times with thighs. Salsa chicken is my go-to recipe for flavorful chicken that I’ll use in everything from tacos to rice bowls, salads to enchiladas. You guys asked for an Instant Pot version, so here it is!
Why You’ll Love This Shredded Chicken Recipe
- Two ingredients. You need only two ingredients to make this salsa chicken, plus some simple seasonings. It’s the perfect dump-and-go meal before grocery day.
- One pot. I love that the Instant Pot makes one-pot dinners a breeze. This salsa chicken comes together entirely inside the IP, for super-easy cleanup.
- Versatile. There are so many ways that you can use this flavorful Mexican chicken in loads of delicious, healthy meals. It’s ideal for easy meal prep, rice bowls, and serving as is with your favorite sides.
Ingredients You’ll Need
Let’s have a quick look at the easy ingredients for salsa chicken. Don’t forget to scroll to the recipe card for the full recipe amounts and details.
- Chicken – Since I shred the chicken after it’s cooked, I make this recipe using skinless, boneless chicken breasts. You can also use chicken thighs if you prefer.
- Salsa – You’ll need one cup of chunky salsa. I almost always use store-bought. It’s convenient and the texture is perfect for the pressure cooker.
- Seasoning – Salt, pepper, cumin, and a pinch of oregano. Alternatively, substitute this combo with your choice of seasoning blends, like taco seasoning. See further in the post for easy variations.
How to Make Instant Pot Salsa Chicken
You’re not going to believe how easy this Instant Pot salsa chicken is to make. Follow these 3 steps to perfect chicken in the pressure cooker:
- Prepare the chicken. Give the chicken a generous seasoning on both sides, then add it to the Instant Pot with the salsa.
- Cook. Seal the lid and set the pot to cook on high pressure for 20 minutes. Afterward, allow the pressure to naturally release.
- Shred. Lastly, open the lid and transfer the chicken to a plate, then shred it using two forks. Return the shredded chicken to the pot and give it a stir. Your salsa chicken is ready to serve!
Tips for Success
I’m sure your salsa chicken will turn out delicious! Keep these last-minute tips in mind:
- Give the shredded chicken a few minutes to soak up the flavors. After returning your shredded chicken to the juices inside the Instant Pot, use the warm setting and give the chicken 5-10 minutes to soak up the flavors of the salsa.
- Use a jarred or canned chunky salsa. These tend to have more liquid than fresh salsa, which is needed to build up steam inside the pressure cooker.
- If your salsa chicken turns out a bit watery, this could be because you’re using a thinner salsa, or the chicken was holding more water. To fix this, use the saute setting on the Instant Pot to cook off some of the excess liquid afterward.
- Check the chicken for doneness. Before shredding, check that your chicken breast is done by taking the temperature using an Instant Read thermometer. Chicken is cooked when the internal temperature reaches 165ºF at the thickest part of the breast.
- To make this recipe in the slow cooker instead, follow the recipe as directed, adding all ingredients to the slow cooker or crock pot. Cook on low for 4-6 hours, until the chicken is cooked through and easily shreddable.
Common Questions
Chicken that’s overcooked has a tough, rubbery texture. Do your best to avoid cooking it for too long.
Yes, you can substitute the chicken breasts in this recipe with the same amount (1 pound) of boneless skinless chicken thighs.
Yes! You can make this Instant Pot salsa chicken with frozen chicken. Unlike slow cookers, it’s safe to cook chicken in the Instant Pot straight from frozen. I recommend adding 2-3 minutes to the cooking time.
Definitely! Once cooled, store the shredded chicken in an airtight container or freezer bag, and keep it frozen for up to 3 months. See below for more storage tips.
Easy Recipe Variations
There are so many ways that you can customize this chicken recipe. Here are some ideas:
- Diet-Friendly – This salsa chicken is easy to make paleo-friendly, Whole30, and/or gluten-free with the appropriate salsa.
- Seasoning – Replace the basic seasoning in this recipe with your choice of store-bought or homemade seasoning blend. Try homemade taco seasoning or this zesty homemade Sazon seasoning.
- Sweet Corn – Add frozen or drained canned sweet corn.
- Beans – Up the nutrition and add canned black beans, pinto beans, or a medley to the pot before cooking. Remember to rinse and drain them first. (Also try my salsa chicken with black beans and corn).
- Veggies – Diced onions, bell peppers, carrots, and celery are all great additions.
Ways to Serve Salsa Chicken
Salsa chicken is so versatile! You can eat it with just about anything. It’s the perfect topping for rice bowls and an easy filling for tacos, burritos, wraps, etc. Try these healthy serving suggestions:
- Rice – Salsa chicken and cilantro lime rice (also made in the Instant Pot!) for easy Mexican-inspired burrito bowls. You can also serve it with quinoa or fluffy white Instant Pot Rice.
- Tacos – Serve salsa chicken in flour tortillas with your favorite taco toppings. Try avocado, sour cream or crema (or Greek yogurt), jalapeños, shredded cheese, and a squeeze of lime.
- Salad – This shredded chicken makes the best protein topping for salads. Try it with my avocado quinoa salad or a meal prep-friendly taco salad.
- Quesadillas – Use your pressure cooker shredded chicken as a filling in homemade chicken quesadillas.
- Enchiladas – Salsa chicken makes a saucy filling for easy chicken enchiladas. You can even use this chicken as a stuffing for stuffed sweet potatoes.
- Meal Prep – Portion salsa chicken over rice or quinoa with your choice of vegetable side. I like to combine it with sweet corn and fresh pico de gallo like in these healthy chicken taco poblano rice bowls.
Can I Prepare This Recipe Ahead?
For an easy freezer meal, add all the ingredients – chicken breasts, salsa, seasonings – to a freezer bag. Seal and lay the bag flat to freeze, and keep it frozen for up to 3 months. All your ingredients are ready to go for last-minute dinners! Defrost the ingredients in the fridge, add them to the Instant Pot, and cook.
How to Store Salsa Chicken
- Fridge. Store salsa chicken airtight in the fridge for up to 4-5 days. You can use leftovers in loads of meal prep ideas! Enjoy salsa chicken cold or reheated on the stovetop or in the microwave.
- Freezer. Once cool, store this salsa chicken airtight and freeze it for up to 3-4 months. Thaw leftovers in the fridge before reheating.
More Instant Pot Chicken Recipes
- Instant Pot Chicken Taco Chili
- Easy Shredded Harissa Chicken
- Chicken Enchilada Soup
- Instant Pot Chipotle Chicken Bowls
- Instant Pot Chicken Tikka Masala
Instant Pot Salsa Chicken
Ingredients
- 1 pound skinless boneless chicken breast
- 1/2 teaspoon kosher salt
- 3/4 teaspoon cumin
- black pepper, to taste
- pinch oregano
- 1 cup chunky salsa
Instructions
- Season chicken on both sides with spices.
- Place into the Instant Pot and cover with salsa.
- Cover and 20 minutes. Natural release.
- Once the Instant Pot releases the pressure, put the chicken onto a plate and use two forks to shred.
If I’m making for a crowd, and want to do 3-4 lbs of chicken, how long should I set the timer?
Such an fast, easy and flavorful dinner!
how do you adjust time for chicken thighs so not to dry out?
This was great. I used all the leftover juice to make a lovely flavoured brown rice in the Instant Pot.
Smart idea! Love that
This was the first recipe I made in the IP. Very simple recipe. Adjusted the time from 20 minutes to 10 minutes according to the manual. Glad I did this otherwise the chicken would have been over cooked. Loved the chicken and had it over brown rice. Thank you. Looking forward to trying more Skinnytaste recipes in the IP.
I was very hesitant to try this because there isn’t any liquid in the recipe except the liquids from the salsa and that’s a minute amount. But I trusted you, Gina! And it failed. I got the burn notice within 3 minutes of full pressurization. I turned it off and did a quick release, then I removed the chicken and as much salsa as I could. I used water to scrape at the bottom. Then I put a cup of liquid in, I put the chicken on the trivet and added the salsa on top of the chicken trying not to lose much into the water. I started again, this time at 16 minutes because it was partially cooked. It came out ok, but not as good as the slow cooker version. I learned my lesson and some recipes are just better in the slow cooker!
I ran into the same issue. I was concerned about not having enough liquid for the instant pot, so I threw in 16 ounces of salsa! I still got the food burn notice. I want the chicken to cook in the salsa, not on top of it, so I added 1/2 cup of water, and stirred it all around.
There are no settings in recipe. Is it low, medium or high pressure cook????
high pressure
I love this dish!! I usually make it in the instant pot but am trying it in the slow cooker today! This one freezes really well. I usually meal prep enough for two weeks and freeze half right away. Thank you!!!
I read somewhere to use a hand mixer to instantly shred pork, beef, or chicken. Works amazingly and so much quicker and easier than shredding with forks. Thought I would share.
Can you do this with frozen chicken as well?
Yes, I use frozen chicken quite frequently after forgetting to thaw it out. #busymomlife Depending on the size & number of frozen breasts you are using will determine your pressure cook time. I usually cook 2-3 chicken breasts, cook them on manual high pressure for 15-28 minutes, followed by a natural pressure release. Hope this helps! If you’re unsure how long to cook your frozen breasts you can Google info for different recommendations. Or just start with 15 & you can always put them back on if they aren’t cooked thoroughly.
That was supposed to say 15-18 minutes, not 28. I apologize 😬
Hello!! First, let me say I love your recipes!!!
In regards to the fastest, easiest way to shred the chicken.
Use a hand mixer!!! Can be done right in the instant pot
You are a genius, my friend.
Seriously the easiest and tastiest recipe for a quick dinner idea. I love all Mexican style foods!
I added extra liquid and I got a burn notice, for the first time. Maybe chicken should be on a trivet.
I like the recipe but 20 mins is way too much time. More like 10-12 mins is sufficient.
I’m wondering if the 20 minute cook time is for frozen chicken? Mine was awfully dry after following your recipe and I’m not sure what I did wrong. I am an Instant Pot newbie…
Can you make it in a crock pot?
The directions say “cover & 20 minutes”. Can you be a little more specific about what setting? Poultry? Meat? Pressure cook? 20 mins of what?
Is this chicken frozen? Can you use frozen?
Id also love to know how long for frozen chicken breast!
I have been making this staple recipe by Ms. Gina for YEARS now. I add frozen corn or corn on the cob sometime and serve over parboiled rice or on corn tortillas with avocado slices and a little salt. My family LOVES it!!!! THANK YOU so so much Ms. Gina for ALL of your wonderful recipes that are health conscious. YOU are my GO-TO person for everything I make. LOVE SKINNYTASTE.COM!!!!!!!!
20 on HIGH PRESSURE???
..Or Should I press the Meat/Stew Button?
I think 20 minutes is standard if you are going to shred the chicken.
I just made this last night. I hate cooking and finding an easy recipe like this one makes cooking more bearable.
Since it’s just me, I used 1 fresh chicken breast. I had some of my homemade dry chili seasoning mix that I used to spice the chicken with. I was a bit leary about the no water aspect of the recipe, but followed through. It came out fantastic. Used the entire 20 minute cook time as instructed. Served it over some brown rice I made earlier in the week, topped with some light sour cream and some Trader Joes healthier guacamole. It was great! I will be making this again, for sure. Thank you for sharing this!
Thank you!!
I just made this tonight and it was super easy. However, I was a little wary of cooking it for 20 minutes, and after reviewing my IP manual decided on 10 minutes. I used 2, 10oz boneless chicken breasts and they were frozen. Not sure how you could pressure cook this for 20 minutes. Cooked and ready to shred after 10 mins cooking and natural release.
This recipe is so simple and so delicious! I use it in summer to add protein to my lunch salads. I also like changing the salsa flavor from week to week to mix it up. It’s also easily customize-able. I can make spicy chicken for my husband and mild for myself. This is one recipe I return to over and over again.
I found this recipe when I needed something quick. It was so easy and so good! I used it to make chicken tacos when my son and grandkids were visiting and they all loved it.! Definitely a keeper!
great!
High, medium, low pressure…?
How long for the natural release.? It took 17 minutes! It was very tasty, but 37 minute cook time is long for a weeknight dinner.
Made this last night for Taco Tuesday. I made a mistake and added cinnamon instead of cumin but realized once I closed the lid. I reopened and added the cumin. It turned out delish even with the mistake! My husband said it was the best taco I’ve ever made and my 9 year old loved it too! Thanks so much for the easy and delicious recipe!
20 minutes in an Instant Pot seems like a long time. Is that correct?
I made this recipe for tacos, and it was seriously some of the best chicken I’ve ever had! So easy to make.
Best dish i made this week. It’s was delicious and tasty.
My picky 7-year old even loved it! Winner for toddler through adult!
Amazing! We have used the chicken in tacos and on a salad with salza dressing. This will become a staple in our kitchen.
Is natural release “sealing” or “venting”?
Yummy! I did the slow cooker version, doubled it and used the leftovers for skinny chicken enchiladas! I can’t believe how easy this recipe is! Love it! Thank you!
Excellent!! Sirred in corn and black beans and had them warming while shredding the chicken. Made a very nice bowl!
Made this last night for dinner in my instant pot. Very delicious and more importantly my 3 teenagers loved it and they are picky eaters. I will be making again. Thanks for sharing.
Awesome recipe. My 13yo went crazy over this chicken!
What’s a good brand of salsa or do you make it homemade I can’t ever seem to find a jar brand that’s super good any suggestions
You can try this! https://www.skinnytaste.com/easy-no-cook-salsa-recipe/
Excellent. Thanks!!!
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hi – the recipe does not state high pressure just Cover and 20 minutes. Natural release. Do I assume it is high pressure unless noted otherwise
thanks for the great recipes
Honest question, as I’m new to the Instant Pot – why do you cook for 20 minutes? The manual for my Duo Mini says chicken breasts take 8-10 minutes. Thanks!
I’m making this as we speak. It smells amazing in here!! My parents bought me an IP for Christmas and I am totally in love with it!
I followed the directions and it came out perfectly in my IP. I am making a larger batch for a potluck tomorrow. Hopefully it turns out just as good.
How much larger batch did you make and did you have to cook it longer?
Very Yummy…will definitely make again
This is the perfect dish for a last minute dinner or potluck. I’ve used the same method to switch out marinara or enchilada sauce using frozen chicken tenderloin. 12 min on high. Easy and delicious!
My picky 7 year old refused to eat tacos, much to my Mexican husband’s disappointment. But when I made tacos with this chicken recipe (homemade salsa) she gobbled them up and actually complimented me and asked me to make tacos only this way again. I have, many, many times and always delicious.
Great! Love kid approval!
Great recipe!! Made it tonight and it was so juicy and delicious. I added about 1/4 cup of water because I was nervous (first timer) and also onion and garlic powder to the spice mixture. Cooked for 16 minutes and it was perfect. Thank you for sharing!!
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As a busy mom this a fabulous recipe and so tasty and yummy for my VERY picky eaters! Thank you sooo much!
You need to add water to the bottom of the liner or you will get a burn warning. Easy Salsa Shredded Chicken
I made this despite fearing that 20 minutes would leave the chicken way over cooked but it turned out delicious!! I used frozen breasts and just added an additional 3 minutes.
I think 20 minutes for this is too long. I did about 14, after reading a few other recipes and freaking out that my chicken was going to be way overcooked, and the chicken was already 180+ degrees. As a bariatric patient, rubbery chicken is my worst enemy! It was great though, and I’m thrilled to have quick protein to grab that’s delicious and low carb.
I made this tonight and we loved it. I added 1/4 cup of a weight watchers molasses chipotle bbq sauce that I had made. Definitely a keeper
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Hi Gina,
Could I use pork instead of chicken for this recipe ? I am looking to make pulled pork in my IP I to add to pizza.
Thank you for your help.
Mary
Hi Gina,
I have the IP Duo plus and it doesn’t have a poultry button. I used the pressure cooker button and added 5 min.. Is thus correct?
Thank you,
Mary
I made this recipe exactly as is and my family LOVED it! I would like to double or triple this recipe, but I am very new to Instant Pot cooking and I’m not sure how to make alterations yet. If I increas the quantity of chicken, do I need to increase the cook time?
You shouldn’t.
GUYS!!!!! You have to try putting a little bit of onion powder in with everything!!! It is so good!!
Gina you are the best!!! I love your website, it’s super user friendly… love that you include smart points. I have lost 11 pounds so far thanks to you!
That’s great Donya!!
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This is my first recipe using my instant pot, and I changed the cooking setting/times. I read the reviews saying their chicken came out burnt, so first, I read my manual for the recommended cooking settings/times. My instant pot does not have a “poultry” setting, instead my manual says to use “meat/stew” it also recommended 10-11 min cook time for chicken breast. I think I set mine for 12 minutes. It came out perfect, exactly how Gina’s looked. So, if you’re having trouble with overcooking the chicken, take a look at your manual’s recs.
Just finished packing my lunches for the week using Salsa Chicken. I doubled the recipe with no issue and have extra to freeze for later. ????
Made this last night! It was so good! Can’t believe it took 20 minutes and only 2 ingredients. Makes cooking so easy and fun!
Thanks Allison!
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Do you think it would work putting brown rice and water in the bottom and then laying this recipe on top for a one pot meal?
I have a new Instant Pot, with lots of buttons, but doesn’t have one that says poultry.
I will use manual, but for how long
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Love, love, love this! So easy and convenient for me to stay on track when this is sitting in the fridge waiting for me after work. I used black bean and corn salsa the 2nd time I made it. Change the points a bit, but also very good!
Gina,
I made this last night—-my first time using my new Instant Pot. I followed the directions exactly, and the chicken was burnt to the bottom of the pot. There was no liquid in there after pressure was released, the entire bottom was black. Luckily, the chicken was super tender despite being burnt to the bottom, and dinner wasn’t ruined. Any idea what went wrong? I’m afraid to use this thing again…dinner is in the good ol’ Crock Pot tonight. 🙁
I wish I knew? Was your chicken frozen?
Nope, it was fresh. I’m going to give it another try with one of your meatball recipes this weekend.
I had the same experience… fresh chicken, completely burned!!!
The IP defaults to warm after the cook time. I don’t know if this recipe calls for natural or quick release, but maybe (see Megan’s question above) it just stayed on heat for too long? You can hit cancel when the cook time is over so it doesn’t stay on heat.
My fear, too, with a time of 20 minutes. Should the Poultry function be used on the Instant Pot? If so, maybe that’s why such a long time…but the recipe doesn’t indicate to choose that function.
If you double the recipe, do you have to add time?
Do you wait for the instant pot to naturally release or do a quick release?
Wouldn’t it become over cooked with a natural release which can take quite awhile?
My first Instant Pot attempt was this recipe. I have a healthy WW friendly lunch for tomorrow! Thank you!
Great!
Do you do the natural pressure release or quick release. I want to make this today.
If you do quick release, your chicken may be dry. Let it come down naturally for optimal deliciousness!
I’ve never thought that chicken can be so good! Thank you!
Hi. I am looking forward to making this tomorrow night. Should I shorten the time for thighs? Also, is it possible to cook rice at the same time? Maybe do the chicken pip and the ricevin the pot?
Thank you.
So good! I just received my Instant Pot for my birthday and love it!! Please post more recipes using the Instant Pot!
Hi! I just bought an instant pot and I’m so excited to try this recipe! Having never used a pressure cooker, can I put the chicken in frozen? If so, do I need to adjust the cook time?
My chicken was partially frozen for this recipe and it turned out fine. I put the timer to 25 mins instead of 20 just to be sure. It turned out juicy and fully cooked.
Do you know why I can’t print this recipe. I’ve been printing recipes all day and can not print yours????
You can make this with frozen chicken, four bone in thighs is what I used. Press soup button, which is 30 min. Add 1 cup water. Remove chicken skin to reduce grease. You can also substitute the salsa for a jar of tomato sauce.
I have made this recipe a lot before in my slow cooker. I just got an instant pot and want to try it…I always use frozen chicken breasts, any idea how long I should cook them for? Thanks!
I just made this FABULOUS recipe in my Instant Pot Duo and it WILL be in my weekly meal circuit.
Because it’s what I had, I used 2# of bone-in breasts (removed skin), doubled the seasonings, and used 1.5 cups of chunky salsa. In my my IP, the “Poultry” button automatically programmed 20 minutes so I did not adjust. Once the finished timer went off, I hit the Cancel button, and waited 10 more minutes to fully release pressure. IT WAS PERFECT!
I was quite surprised that there was almost two cups of “new” liquid left in the pan, but it came in useful once I had shredded the chicken. Not that the few spices in this recipe were any chore, but I have recently fallen in love with Badia’s Sazon Tropical seasoning (no MSG) and will try that next time.
Gina – Thank you so much for this great IP recipe and I will continue to buy every cookbook you publish.
Thank you! So glad you enjoyed it!
I think 20 minutes was too long or my salsa wasn’t chunky enough. Chicken burnt and salsa dried up. Not saucy like the picture . I saw some other sites that 7 minutes but I went with the 20 on poultry
I came to verify it’s really 20 min, I’ve never seen one that long…it’s usually 5 to 7.
I wonder about steak with this?
What would have happen if I add canned black beans? Would they get mushy? I LOVE your slow cooker Chicken and Black Bean Tacos and am wondering if I can recreate it in the IP.
Would be great!
Hey, quick question! I have a regular pressure cooker, with no settings. How many whistles would you say it needs to go before removing from heat?
Once it hits pressure I would just follow the same cook time.
Hello Gina,
I just wanted to say thank you for all you do. I have cooked several of your recipes and loved them all. I just bought a power pressure cooker 2 weeks ago and love it.
I am so excited now that I see you have posted pressure cooker recipes. A giant thank you from Vancouver Canada. 🙂
OMG! This was delicious! I made it tonight in my Instant Pot and I am so happy! It was super easy to make, fast and really tasty. This is the third time using the Instant Pot and I used Skinny Taste recipes each time. You rock Gina!
Thank you!
Made this tonight. First time I used my pressure cooker – it turned out fabulous. Super tender. Boosted my confidence! Thanks Gina!!!
Great!
For those who need to lower the salt and cut calories, I found this recipe for homemade salsa: 1/3 C fresh cilantro, 4 cloves garlic, and 1-2 Jalapeno peppers (all 3 finely minced), 1 med onion and 5 med tomatoes (both chopped), 1 can tomato sauce & 1 Tablespoon lemon juice. Add chopped & minced ingredients to bowl, then mix in tomato sauce and lemon juice. Says it will last 2-3 weeks in fridge.
I want to make this in my instant pot but i have a question? should I put water in the pot?
I just made this. AWesome sauce!
More more more IP please. Oh heck what about just making a IP cookbook? ?
I made this last night using my new IP for the first time. I bought it so I could try all your recipes! It is unbelievable how quickly this chicken cooked, and was so tender and delicious. It made terrific tacos! More recipes please!!!
More, more, more Instant Pot Weight Watcher recipes please! I made the Beef, Tomato and Acini di Pepe Soup in my brand new Instant Pot last night. It was delicious!
I have an electric pressure cooker not an instant pot. Would I use high or low pressure for this recipe, and how long?
Tracy, did you ever try making this? I am wondering this same thing – if it is supposed to be cooked on high or low pressure.
Hi Gina,
I made this in my crock pot and it was great! Be careful with Dole lettuce (not sure if that's what kind you buy) but there was a massive recall affecting NY. I managed to buy a recalled bag for these tacos – ugh!
Thanks for the amazing recipes.
I can't wait to try this! I got an Instant Pot for Christmas!
Hi Gina – Thanks for sharing this recipe! I think this chicken could be used in a ton of different ways – not just tacos. Do you suggest pounding it out beforehand? Or do you think the acidity from the salsa helps break it down enough?
These are my favorite! They are great to make for large groups of people!
Has anybody tried the IP recipes with a regular pressure cooker? If so, was the timing affected at all?
making this right now for light sunday dinner tommrow.
can this be done on a crock pot?
I just got an Instant Pot for Christmas and have been having a hard time finding Weight Watcher recipes for it until I saw a couple on your blog. Please post more Instant Pot recipes! 🙂 Thanks for all your awesome recipes!!!
I just got an Instant Pot for Christmas and have been having a hard time finding Weight Watcher recipes for it until now. Please post more Instant Pot recipes! 🙂
This looks delicious. I love using the crock pot, so easy and always amazing. Can't wait to try!
I also received a Instant Pot for Christmas. I can honestly say, it has changed my life in the kitchen. If your on the fence about getting one, jump off the fence and just do it, you will be glad you did! I also hope Gina can give us some more recipes for the I Pot!
This looks delicious and I will definitely try it soon. Thanks so much for the IP recipes and please keep them coming. I got mine for Christmas and the first thing I made was your Chicken and Lentil Soup. Yum!
I too have a regular pressure cooker which I am a newbie at using as it is second hand. Could you give several of us that requested the instructions please??
What is an Instant Pot??
It is an electric cooker that allows you to use it as a slow cooker, pressure cooker,steamer and has different buttons for your different types of meat. Apparently you can even make cheese cake in them. Mine is just called an electric pressure cooker but it does all that an instant pot does. I love it. Dinner is done in no time at all! 🙂
Does the time need to be adjusted for doubling the recipe, thawed vs frozen? I guess I just need to get one and read up on it. thank you as always for the inspiration! My family too loves your recipes.
Can I use frozen chicken breasts for this recipe in the Instant pot? Thanks so much!
I had the same question ? Can you use frozen and what would be the cooking time if frozen ?
I have never tried it with frozen chicken…sorry!
Yes! I made this today with frozen chicken breasts and they were perfectly cooked in 6 minutes.
I have a regular pressure cooker, not an instant pot. Do you need to modify these recipes for a pressure cooker? Thanks
I had a similar question. I don't know what the poultry button does; I assume is the time that poultry usually cooks (approx. 5-6 min for 2 lbs.) Since it calls for 1 lbs. do I need to reduce the time?
it’s 20 minutes
Love your recipes and so does my picky family. Please post more Instant Pot Recipes 🙂 Just received my new pot on Saturday and am so excited to try it.
Thank you so much for more Instant Pot recipes!!! I actually bought one because of your Chicken and Lentil soup recipe and I love it!!! That recipe was soooo delicious!!!! Thanks for wonderful healthy recipes!!! Please continue more Instant Pot recipes!!! Thanks so much!!!!
Does the chicken have a different texture like it does when you make it in the crock pot?
I have an Instant Pot and I love it! This recipe looks like something I'd really like.
Going on my menu this week. Thank you for adding InstantPot recipes.
Sounds yummy! I'm newer at using the IP, and I notice you don't need to add water to the pot to be able to bring it to pressure in this recipe. Is that because of the salsa, and that the chicken has fluid in it? I'm trying to learn. Thank you! 🙂
I had the same question, so thanks for asking!
yep, was wondering the same thing.. I just want to cook a couple of plain drumsticks so that I can shred it into a salad, can I just toss them alone in the pressure cooker for 20 minutes, or do I need to add water?
You do not have to add water.
I think you just convinced me to buy an Instant Pot!
You are AWESOME! I love you for this being instant pot and easy!
Please please post more recipes with Instant Pot! I have one and I love it! Just looking for a variety of recipes!:)))
I agree! I just rec'd an Instant Pot for christmas and am waiting to make something delicious!!!
Totally agree!
So glad you posted this for cooks with Instant Pots AND for cooks who have only slow cookers. Gina, please continue posting recipes for both appliances!