Easy Instant Pot Salsa Chicken Recipe! (5 Ingredients)
Prep time
Cook time
Total time
This week, treat yourself to a downright delicious dinner with this Instant Pot Salsa Chicken Recipe!
Recipe type: Entree
Cuisine: American
Serves: 6
  • 3 lbs Boneless Skinless Chicken Thighs, thawed
  • 1½ cups Salsa (I like to use Pace chunky)
  • 4 oz can diced Green Chiles
  • 1 tsp Minced Garlic (fresh or from jar)
  • ⅛ tsp Salt
  1. Pour ¼ cup Water into bottom of Instant Pot.
  2. Add chicken thighs to Instant Pot, and sprinkle Salt over chicken.
  3. In large bowl combine Salsa, Chiles, and Garlic, and pour mixture over chicken.
  4. Add lid to Instant Pot. Then, select “Meat/Stew” setting, “High Pressure”, and change cooking time to 15 minutes.
  5. Preheat will begin 10 seconds after settings are selected.
  6. Once Chicken Thighs are done, Quick Release pressure before removing lid.
  7. Allow to cool for 5 minutes with lid off. Serve as whole thighs or shred with two forks. If shredded, this recipe is great for tacos, burritos, enchiladas and even a taco salad. Enjoy!
*In addition to cook time, it will take approx. 15 minutes to reach pressure before cook time begins.

*If using a Crock Pot Pressure Cooker, choose the 'Beans/Chili' setting to manually override cooke time and pressure settings.
Recipe by Never Ending Journeys at https://neverendingjourneys.com/2018/04/29/instant-pot-salsa-chicken-recipe/