Instant Pot Salsa Chicken is an instant family hit! This easy low carb shredded chicken recipe is creamy and flavorful, and takes only 30 minutes. Crockpot instructions included too.
These days, it takes a very special recipe to get my whole family to come to the table willingly. Three active teens going in multiple directions at once means I need to entice them with the promise of something mouthwatering.
This Instant Pot Salsa Chicken does the trick every time. It was one of the first recipe I created after I purchased my multi-cooker. They loved it then and they love it still. It’s one of those recipes I know I can rely on consistently.
While my kids eat it with tortillas, I serve mine over Cilantro Lime Cauliflower Rice. And everyone’s happy and full!
Why you will love this easy dinner
It’s a winner winner of a chicken dinner because it’s also super easy to make. You pop everything into the pot and let it does its thing. Then you shred the chicken, blend the sauce, and you’re done.
It takes only 40 minutes to get this keto chicken recipe to the table. And when your family is going in a million different directions at once, that’s pretty darn important. And it takes 6 simple ingredients that you can find in any grocery store!
If you’d prefer to make it in a slow cooker, you can do that too. See the Expert Tips for my recommendations.
Reader Reviews
“OMG, this was SO easy and delish!! You can adjust the taco spice according to your like, and those who aren’t keto can eat these on a regular tortilla if they want, but not having it in a lettuce wrap would be a mistake IMHO. It’s a family pleaser for sure!” – Cathy
“Mmmmm!! One of my favourites, and loved by Keto-ers and non-Keto types alike. It’s the first recipe I share to new Instant Pot owners – so easy and always a hit!” – Delta
“This is such a quick & easy dinner! The whole family loves it! Thanks for all you do Carolyn!? – Sheila
Ingredients you need
- Boneless skinless chicken thighs: I like thighs because I think they are more flavorful, but you can also use chicken breasts.
- Taco seasoning: Read the labels to make sure your taco seasoning doesn’t contain any sugar or starches.
- Cream cheese: This gives the final dish a wonderful creamy consistency. For a dairy free option, you can substitute with vegan cream cream cheese, like Kite Hill almond milk cream cheese.
- Salsa: You can use mild or hot salsa. Choose a salsa brand that only has 2 g of carbs per serving, and stick with regular tomato salsas, rather than things with mango, peaches, corn etc. I really like the Late July Organic Salsa.
- Pantry staples: Chicken broth, salt and pepper
Step-by-step directions
- Place the chicken thighs in the bottom of the Instant Pot. Sprinkle with taco seasoning and add additional salt and pepper.
- Add the cream cheese, salsa, and broth and lock the lid into place. Use the manual setting and set the Instant Pot on high for 20 minutes. Once it’s finished cooking, allow the pressure to release naturally for 15 minutes.
- Use the vent to release any remaining pressure and then remove the lid. Remove the chicken to a plate and use an immersion blender to puree the sauce until smooth. Alternatively, you can transfer the sauce to a regular blender and puree.
- Shred the chicken with two forks and add back into the pot. Toss to coat in the creamy sauce. Serve with lettuce wraps and top with chopped avocados and shredded cheddar cheese.
Expert tips
This really is one of those insanely easy Instant Pot recipes where you can dump everything in, turn the machine on, and walk away. The prep time is so minimal as to be non-existent. But do let the pressure release naturally for super tender shredded chicken.
If you want to double the recipe, add 8 minutes to the initial cook time to make sure the chicken is cooked and tender.
You can serve these taco style using lettuce wraps, egg wraps, or low carb tortillas. You can also serve it as a bowl over cauliflower rice.
Slow Cooker Instructions
I know not everyone has an Instant Pot, so here are some tips on making this recipe in your slow cooker instead.
- Use the same ingredients, no need to adjust.
- Cook on low for 3 to 4 hours, until the chicken is cooked through.
- If you are doubling the recipe, you may need to cook a little longer.
- If you are halving the recipe, it should still be good for 3 hours.
- Once the chicken is cooked through, proceed as directed.
Recipe FAQs
Many salsa brands are very keto friendly, with 2 grams of carbs per 2 tablespoon serving. Always read your labels and stick with regular tomato salsas, rather than varieties with fruit, corn, or beans.
This keto salsa chicken recipe has 4.2g of carbs and 1.6g of fiber per serving. That comes to 2.6g net carbs per serving.
Store leftover salsa chicken in an air tight container in the refriger for up to 4 days. It also freezes well. Transfer cooled leftovers to freezer safe containers and freeze for up to three months. To reheat, thaw overnight and heat in the microwave or in a sauce pan over medium heat.
More great Instant Pot recipes
Keto Salsa Chicken Recipe
Equipment
Ingredients
- 2 lbs boneless skinless chicken thighs
- 3 tablespoon taco seasoning
- Salt and pepper
- 4 ounces cream cheese cut into chunks
- 1 cup salsa mild or hot, your preference
- ¼ cup chicken broth
Instructions
- Place the chicken thighs in the bottom of the Instant Pot. Sprinkle with taco seasoning and a little additional salt and pepper.
- Add the cream cheese, salsa, and broth and lock the lid into place. Use the manual setting and set the Instant Pot on high for 20 minutes. Once it’s finished cooking, allow the pressure to release naturally for 15 minutes.
- Use the vent to release any remaining pressure and then remove the lid. Remove the chicken to a plate and use an immersion blender to puree the sauce until smooth. Alternatively, you can transfer the sauce to a regular blender and puree.
- Shred the chicken with two forks and add back into the pot. Toss to coat in the creamy sauce. Serve with lettuce wraps and top with chopped avocados and shredded cheddar cheese.
Notes
- Use the same ingredients, no need to adjust.
- Cook on low for 3 to 4 hours, until the chicken is cooked through.
- If you are doubling the recipe, you may need to cook a little longer.
- If you are halving the recipe, it should still be good for 3 hours.
- Once the chicken is cooked through, proceed as directed.
Lea says
Wow, great flavors!! I cooked in crockpot, ingredients will blend once you start to shred chicken. I will double recipe going forward. Delicious with cilantro cauliflower rice recipe.
DC says
I made this tonight but made it with chuck roast instead of chicken. Increased the cooking time to 30 minutes. It was SOOOO GOOOOOD! And so simple to make!!
Maureen Banavige says
I just made this for the first time and I wish I made it a long time ago! It’s delicious and crazy easy. Thank you!
DC says
This is definitely something I will be making again! My non-Keto kids loved it as well. So few ingredients for so much flavor/1
A Gramma says
Great recipe with one down side. The instant pot kept sending the BURN message and I had to finish on SLOW COOK setting. I followed directions exactly so not sure why this happened. Have never had this happen before. Flavor of this chicken is great, creamy, and spicy. I did add a bunch of cilantro when cook was finished. So yummy! Thank you for the delish recipe.
Bev says
Sounds good and simple. Plan to try this soon. Thank you.
Susanne says
Delicious! And so easy!
Carol says
Will this take longer in the Instant pot if using chicken breasts?
Carolyn says
It shouldn’t. Maybe add a few extra minutes? But the IP is pretty great for chicken. You could also simply cut the chicken breasts in half to make them a little smaller.
Lucy Dematteo says
I love the lemon cake and the blueberry muffins i absolutely. Love the way you show it in your video so easy to follow. The rum ball were soso they stayed in the frig and it started making my frig smell all of rum. Thanks for all of your recipes
Marlene Ford says
so easy to make and tastes great. I used a crockpot with no problem. This goes great for tacos.
Cathy says
OMG, this was SO easy and delish!! You can adjust the taco spice according to your like, and those who aren’t keto can eat these on a regular tortilla if they want, but not having it in a lettuce wrap would be a mistake IMHO. It’s a family pleaser for sure!
Jackie says
What would be stove top or oven instructions??
Thanks
Carolyn says
I didn’t make it that way so I think you will need to experiment.
Chelle says
I make this all the time, but with breasts or beast tenders. And instead of removing the chicken to shred it, I just use the dough hooks of my hand mixer, and it tears the chicken up for me. I will be trying it with thighs shortly! Thank you for the idea.
Patty says
This is fantastic and a new weekly addition. We eat it over cauliflower rice. My husband asks for this recipe so often now that I just automatically make it once a week. It’s so easy and comes out perfect every time.
Since I am only cooking for two, I halve the recipe and keep the cook time the same.
Thank you, Carolyn for another delicious and easy recipe.
Michelle says
Hi! Any idea if I can substitute plain Greek yogurt for the cream cheese?
Carolyn says
Cream cheese has thickeners so I think Greek yogurt may make it too thin. Also it will be higher in carbs.
Delta Erin says
Mmmmm!! One of my favourites, and loved by Keto-ers and non-Keto types alike. It’s the first recipe I share to new Instant Pot owners – so easy and always a hot!! ????
Marla says
Thanks for posting the slow cooker information also! I will be making this tomorrow for dinner!
Kimberly says
This was hit with everyone and was super easy. We had precooked chicken, so I just put everything but the chicken in a pan, wormed everything together then added the chicken. Super fast and easy. Thanks!
Anne says
I also had roasted Costco chicken to use up. I think this recipe is perfect for breasts, as they need more help to improve their interest. I didn’t measure it all out precisely and still got a great dinner. Next time with avocado!
Jan says
I just made this and it’s fantastic Carolyn. Another winner!
Michelle Lombarski says
How does the recipe change if I’m doubling the recipe and using a crock pot?
Carolyn says
Well obviously the crockpot takes longer but I don’t think you have to do any changes besides double it, cook it on low, probably 3 – 4 hours?