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Instant Pot Salsa Chicken

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 -8 servings
Author Si Foster, A Bountiful Kitchen


  • 2.5-3 lbs chicken breasts trimmed of fat, fresh or frozen
  • 1 cup prepared green salsa any brand
  • salt and pepper
  • 1 cup frozen corn do not thaw
  • 1 can black beans rinsed
  • 2 -3 cups grated cheese cheddar, jack or a combination
  • tortillas chips, lettuce, tomatoes, guac, sour cream, cilantro for serving


  1. Place the chicken into the Instant Pot and season generously with salt and pepper.
  2. Pour 1 cup green salsa over the top of the chicken.
  3. Place lid on the Instant Pot, making sure the sealing ring is in place inside of the lid.
  4. Lock the lid into position and set the timer for 10 minutes on the manual setting, or 10 minutes poultry if you do not have a manual setting. If the chicken is frozen, cook for 12 minutes.
  5. When the timer goes off, let the chicken sit for 10-15 minutes and allow the pressure to natural release. After this time, turn the dial to steam release and allow the extra steam to release, or let the chicken sit in the pot for up to an hour until you are ready to finish up the dish.
  6. Remove the lid and place the chicken on a cutting board and chop. If you would like to shred the chicken, pour off the liquid and measure to 1 1/2 cups liquid, discard the rest of liquid.
  7. Place the chicken and the 1 1/2 cups liquid into the pot and turn a hand mixer on low. The chicken will shred easily.
  8. Add the frozen corn, can of black beans and grated cheese to the pot.
  9. Turn the Instant Pot to the Warm setting and secure the lid, or turn the pot on for 5 additional minutes on manual. When the timer goes off, manually release the pressure.
  10. The warm setting may be used for several hours to keep food warm.

Recipe Notes

-If you would like, add 1-3-4 oz block of cream cheese to the top of the dish when the beans and corn are added and let softened while the beans, corn and cheese melt together.