Instant Pot Salsa Chicken 🌶️
This easy Instant Pot Salsa Chicken recipe makes a flavorful, healthy, and low-carb meal perfect for any weeknight. With tender chicken thighs, creamy salsa sauce, and minimal prep, it's a delicious family favorite!
Equipment
- Instant Pot
- Immersion Blender
Ingredients
Main Ingredients
- 2 pounds boneless, skinless chicken thighs
- 3 tablespoons taco seasoning
- Salt to taste
- freshly ground black pepper to taste
- 4 ounces cream cheese cut into small cubes
- 1 cup salsa mild or hot, your choice
- 1/4 cup chicken broth
For Serving (optional)
- lettuce wraps
- fresh avocado slices
- shredded cheddar cheese
Instructions
- Get Ready: Place your boneless, skinless chicken thighs at the bottom of your Instant Pot. Sprinkle them generously with taco seasoning, then add a pinch of salt and pepper.
- Add the Flavor: Gently place the cream cheese chunks, salsa, and chicken broth over the chicken. There's no need to stir!
- Pressure Cook: Secure the lid on your Instant Pot. Set it to Manual (or Pressure Cook) on high pressure for 20 minutes.
- Natural Release: Once cooking is done, let the pressure release naturally for 15 minutes. This step is key for super tender chicken! After 15 minutes, carefully release any remaining pressure using the steam vent.
- Creamy Sauce Time: Carefully remove the cooked chicken to a plate and set it aside. Use an immersion blender right in the pot to smooth out the sauce until it's wonderfully creamy. If you don't have one, you can carefully transfer the sauce to a regular blender and blend until smooth.
- Shred & Serve: Shred the chicken using two forks, then return it to the pot with the creamy sauce. Toss everything together to coat the chicken evenly. Serve this delicious, healthy shredded chicken in lettuce wraps, topped with fresh avocado slices and a sprinkle of shredded cheddar cheese for a perfect, easy meal!
Notes
Nutrition per serving:
- Calories: 244kcal
- Total Carbs: 4.2g
- Net Carbs: 2.6g
- Fats: 9.9g
- Protein: 30.2g
