Description
This Instant Pot Salsa Chicken is a quick and flavorful dish featuring tender, shredded chicken thighs cooked in a zesty salsa sauce with garlic, jalapeño, and aromatic spices. Perfect for a weeknight meal, it’s easy to prepare and can be served over rice and beans, topped with fresh cilantro, cheese, and lime for a delicious Mexican-inspired meal.
Ingredients
Main Ingredients
- 2 pounds boneless, skinless chicken thighs
- 1 1/2 cups prepared mild salsa (jarred or fresh)
- 8 garlic cloves, finely chopped
- 1 jalapeño, seeded and finely chopped
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 3/4 teaspoon oregano (Mexican if available)
- Kosher salt
- 3 scallions, thinly sliced
- Handful chopped cilantro, plus more for sprinkling
Instructions
- Combine Ingredients in Instant Pot: Place the chicken thighs, salsa, garlic, jalapeño, onion powder, garlic powder, cumin, oregano, and 1 teaspoon of kosher salt into the Instant Pot. Stir gently to combine the ingredients ensuring the chicken is coated with the salsa mixture.
- Cook Under Pressure: Secure the lid on the Instant Pot and set it to cook at high pressure for 8 minutes. Once the cooking cycle ends, allow the pressure to release naturally for up to 10 minutes to ensure the chicken remains tender.
- Shred the Chicken and Reduce Sauce: Using a slotted spoon, transfer the cooked chicken to a bowl and shred it finely. Check the sauce in the pot; if it appears thin, turn on the sauté function and simmer, stirring occasionally, for about 10 minutes or until the sauce thickens to your desired consistency.
- Combine and Season: Turn off the Instant Pot and return the shredded chicken to the thickened sauce. Stir in the sliced scallions and chopped cilantro, then taste and adjust seasoning with additional kosher salt if needed.
- Serve: Spoon the salsa chicken into bowls over rice and beans. Top with your favorite cheese, extra chopped cilantro, and a squeeze of fresh lime juice for an added burst of flavor.
Notes
- For milder heat, remove all seeds from the jalapeño; leave some seeds if you prefer more spice.
- You can use chicken breasts if preferred, but thighs yield juicier results.
- Leftover salsa chicken can be refrigerated for up to 4 days or frozen for up to 3 months.
- Serve with warm tortillas for tacos or on a salad for a lighter option.
- Use fresh cilantro for the best flavor and garnish just before serving.
- Prep Time: 5 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: Mexican
