Description

Instant Pot Salsa Chicken with Cilantro-Lime Crema is a quick and flavorful shredded chicken recipe cooked under pressure with salsa, beans, and corn, topped with a fresh and tangy homemade cilantro-lime crema. Perfect for easy meal bowls, tacos, or tortillas, this dish combines convenience with bold Southwest-inspired flavors.

Ingredients

Scale

Chicken and Salsa Mixture

1 tablespoon olive oil or avocado oil
1 cup diced yellow onion
4 garlic cloves, minced
1 (14-16 ounce) jar of your favorite salsa (mild or medium)
1 (15 ounce) can no salt added black beans, drained and rinsed
1 (15 ounce) can no salt added sweet corn, drained (may substitute 1 ½ cups frozen corn)
½ cup low-sodium chicken broth or water
2 tablespoons Homemade Taco Seasoning (or taco seasoning of choice)
1 teaspoon fine salt
¼ teaspoon black pepper
2 pounds boneless skinless chicken breasts

Cilantro-Lime Crema

1 cup sour cream
2-3 tablespoons lime juice (juice of 1 lime)
½ teaspoon lime zest
¼ cup fresh cilantro leaves
½ teaspoon honey
1 small garlic clove or ¼ teaspoon garlic powder
⅛ teaspoon fine salt

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Instructions

Sauté Aromatics: Select the ‘saute’ function on the Instant Pot. Once hot, add the oil and diced onion. Stir occasionally and cook for 3-4 minutes or until the onions start to become tender. Add the minced garlic and continue to cook for 1 minute, stirring occasionally to prevent garlic from burning.
Add Ingredients and Chicken: Add salsa, black beans, corn, chicken broth, taco seasoning, salt, and black pepper to the Instant Pot. Stir to combine, then place the chicken breasts on top and gently press them into the salsa mixture.
Pressure Cook: Place the lid on the Instant Pot, lock it into place, and ensure the vent is in the sealed position. Set the Instant Pot to ‘High Pressure’ and cook for 10 minutes.
Release Pressure: When cooking is completed, allow natural pressure release for 3-4 minutes before switching the valve to ‘vent’ to release remaining pressure. Once the lid unlocks, remove it.
Shred Chicken: Take the chicken breasts out and shred them with two forks. Return the shredded chicken to the pot and toss it well to coat with the sauce.
Prepare Cilantro-Lime Crema: In a small blender cup or food processor, combine the sour cream, lime juice, lime zest, fresh cilantro leaves, honey, garlic, and salt. Blend until smooth and creamy.
Assemble and Serve: Serve the shredded chicken topped with cilantro-lime crema in bowls, tortillas, tacos, or as desired.
Optional Slow Cooker Method: Sauté garlic and onion in skillet with oil on stovetop until softened. Add to slow cooker with salsa, beans, corn, broth, seasoning, salt, and pepper. Place chicken breasts on top and gently press them into the mixture. Cook on high for 3-4 hours or low for 5-6 hours. Shred chicken and stir to coat with sauce. Prepare crema as above.

Notes

This recipe provides a quick, flavorful shredded chicken meal perfect for weeknight dinners.
Use mild or medium salsa based on your preferred spice level.
The cilantro-lime crema adds a fresh, creamy tang that complements the savory chicken.
Serve in bowls, tacos, tortillas, or over rice for versatile meal options.
Slow cooker method is a great alternative if you prefer to set it and forget it.
Frozen corn can be used instead of canned for convenience.
Adjust salt and seasoning to taste especially if using salted broth or salsa.

Nutrition

Serving Size: 1 cup chicken + 2 tablespoons crema
Calories: 325
Sugar: 8 g
Sodium: 730 mg
Fat: 11 g
Saturated Fat: 6 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 24 g
Fiber: 5 g
Protein: 30 g
Cholesterol: 123 mg