Creamy Salsa Instant Pot Chicken
Creamy Salsa Instant Pot Chicken is a healthy quick & easy dinner. Made in under 30 minutes, it’s a creamy and spicy chicken dinner that’s gluten-free, dairy-free and even Paleo and Whole30!
Dinner ready in under 30 minutes? Yes, please! Here’s another quick & easy healthy dinner recipe. Because I understand how important it is to have healthy dinner recipes that can be made in under 30 minutes because life is full! Creamy Salsa Instant Pot Chicken is a little spicy from the salsa (although you can choose the spiciness), thick and creamy from coconut cream, and pairs perfectly with a side of rice and topped with fresh lime juice and cilantro.
LET’S GET COOKING
To make Creamy Salsa Instant Pot Chicken, the first thing you’ll need to do is add the chicken breasts, a jar of salsa, fresh squeezed lime, and one cup of coconut cream to the Instant Pot. Place the lid on securely and turn the sealing valve to ‘seal’. Press ‘Poultry’ and manually adjust the time to 20 minutes. Let it cook.
Once it’s done cooking, release the pressure (caution, will be very hot!) by turning the pressure valve. Once the pressure pin has dropped, remove the lid.
Either shred the chicken with two forks OR for a quick and easy way to shred the chicken, carefully remove the chicken breasts and place in a food processor. Process the chicken breasts for 30 seconds or until all the chicken is broken into small pieces. Remove the chicken from the food processor and put back in the Instant Pot. Stir the shredded chicken into the creamy sauce. Serve.
HOW TO SERVE
There are several ways to serve this shredded salsa chicken.
1 Serve with a side of rice and topped with a squeeze of lime juice and fresh cilantro.
2 Serve in a taco. This shredded creamy salsa chicken is fantastic in a corn shell served as a taco.
3 Serve with cauliflower rice, fresh cilantro, and a fresh squeeze of lime.
4 Serve with a side of Paleo Plantain Buns and roasted broccoli.
PALEO & WHOLE30 OPTION
This Creamy Salsa Shredded Chicken is already Paleo & Whole30 as long as you read the ingredient list on your salsa. Make sure the ingredients are compliant and this healthy dinner will suit your diet needs. I photographed this recipe with a side of jasmine rice because that’s what my family and I eat and prefer. If you need something other than rice, just swap it out for a baked sweet potato, cauli-rice, or make a Paleo Plantain Bun for the side.
- 4 chicken breasts
- 2 cups salsa (mild, medium, or hot)
- 1 cup canned coconut milk (the cream part)
- 1 lime (freshly squeezed)
- fresh cilantro
-
In an Instant Pot, add the chicken breasts, salsa, coconut milk cream, and juice from one lime. Stir.
-
Place the lid securely on the Instant Pot and turn the sealing valve to 'close'. Press 'Poultry' and manually adjust the time to 20 minutes.
-
Once it's done pressure cooking, release the pressure by turning the pressure valve to 'open'. (Caution, this will be very hot!) Remove the lid.
-
Shred the chicken using two forks OR remove the chicken breasts from the Instant Pot and place in a food processor. Process for 30 seconds or until all chicken is in small pieces. Replace the chicken to the Instant Pot. Stir into the creamy sauce.
-
Serve and top with a squeeze of fresh lime and fresh cilantro.
Store leftovers in a covered container in the fridge for up to 5 days.
Instant Pot Meat and Potato Hobo Foil Packets
Instant Pot White Chicken Chili
Easy Chicken Salad in Lettuce Wraps
Instant Pot 20 Minute Taco Rice Bowls
