Name: Instant Pot Salsa Chicken with Cilantro-Lime Crema Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 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; 1 cup sour cream; 2-3 tablespoons lime juice (juice of 1 lime) plus 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

If you’re craving a quick, satisfying dinner that feels homemade but comes together in a flash, you’ve got to try this Instant Pot Salsa Chicken with Cilantro-Lime Crema Recipe. I absolutely love this meal because it’s bursting with bold flavors, super tender chicken, and that creamy cilantro-lime sauce just puts it over the top. Whether you’re prepping for a busy weeknight or feeding a hungry crowd, this recipe hits all the right notes and is crazy easy to make.

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Why You’ll Love This Recipe

Speedy & Convenient: You get tender, flavorful chicken done in about 30 minutes using your Instant Pot—perfect for busy nights.
Vibrant Flavors: The combo of salsa, black beans, and corn creates a rich, colorful base that’s full of Mexican-inspired flair.
Creamy Cilantro-Lime Crema: This cool, zesty topping really elevates the dish and balances the spices beautifully.
Versatile & Family Friendly: Serve it in bowls, tacos, or wraps—this recipe pleases everyone at the table.

A white speckled bowl contains a layered dish starting with a base of white rice at the bottom. On top of the rice, there is shredded seasoned chicken mixed with small yellow corn kernels, placed slightly off-center. To the left, there are slices of fresh green avocado and two lime wedges resting on the rice. On the top right, thinly sliced pink pickled onions form a small pile. There are also several slices of green jalapeño peppers scattered around the avocado and chicken. A drizzle of light green creamy sauce is spread unevenly over the chicken and some jalapeño slices. A few green cilantro leaves are scattered on top, giving freshness to the dish. A gold spoon stands inside the bowl on the right side. The bowl sits on a white marbled surface with some dark blue corn tortilla chips partially visible at the bottom left corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

All the ingredients in this Instant Pot Salsa Chicken with Cilantro-Lime Crema Recipe come together effortlessly, and you probably have many of them already on hand. The fresh cilantro and lime juice in the crema add that punch of brightness that’ll make you want to double the sauce next time.

Olive oil or avocado oil: I love using avocado oil because of its mild flavor and high smoke point, but olive oil works great too.
Diced yellow onion: Adds sweetness and depth—you’ll want to soften these until they’re just tender for the best flavor.
Garlic cloves: Fresh garlic here is key for that aromatic depth.
Salsa (mild or medium): Choose your favorite jarred salsa; I usually go with medium for a little kick that’s not overpowering.
Black beans: I always rinse and drain canned beans to keep the dish fresh and to avoid extra sodium.
Sweet corn: Whether canned or frozen, corn adds a lovely sweetness and popping texture.
Low-sodium chicken broth or water: I recommend broth for an extra layer of savory goodness.
Homemade taco seasoning (or store-bought): This is my secret blend that lets you control the flavors and salt content.
Fine salt and black pepper: To balance and enhance the flavors.
Boneless skinless chicken breasts: These cook up super tender in the Instant Pot and shred perfectly.
Sour cream: The base for the crema—it makes it silky and tangy.
Lime juice and lime zest: Fresh lime juice is a must, and zest adds that extra zing.
Fresh cilantro leaves: You can’t skip fresh cilantro for that authentic freshness.
Honey: Just a touch balances the tartness in the crema wonderfully.
Small garlic clove or garlic powder: Adds a subtle garlic note in the crema.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how flexible this Instant Pot Salsa Chicken with Cilantro-Lime Crema Recipe is. Over time, I’ve played around with different tweaks to suit what’s in my fridge or our mood. Don’t be afraid to make it your own!

Spice it up: Once, I swapped in a spicy chipotle salsa, and my whole family went crazy for the smoky heat.
Swap the beans: Pinto beans or kidney beans work just as well and add their unique texture.
Make it dairy-free: Use plain coconut yogurt or a plant-based sour cream for the crema to keep it creamy without dairy.
Use chicken thighs: For juicier meat, substitute boneless skinless thighs—they shred beautifully after pressure cooking.
Slow cooker option: If you prefer, you can make this in your slow cooker with a bit more hands-off time.

How to Make Instant Pot Salsa Chicken with Cilantro-Lime Crema Recipe

Step 1: Sauté the Aromatics

Turn on the sauté function on your Instant Pot and heat the oil until shimmering. Toss in the diced onions and cook, stirring occasionally, until they start turning soft and translucent—about 3-4 minutes. Then, add the minced garlic and stir for another minute. This step is key because it builds a flavorful base for the whole dish.

Step 2: Add the Salsa & Veggies

Pour in the salsa, black beans, corn, and chicken broth. Sprinkle the taco seasoning, salt, and pepper right on top, then give everything a good stir. You want the spices evenly distributed but be gentle so the beans don’t mash up too much.

Step 3: Place & Pressure Cook the Chicken

Lay the chicken breasts on top of the salsa mixture and gently press them down so they’re nestled in but not fully submerged. Seal the lid, ensure the valve is set to “Sealing,” and pressure cook on high for 10 minutes. Once the timer goes off, let the pressure release naturally for 3-4 minutes, then carefully toggle to “Venting” to release any remaining pressure.

Step 4: Shred the Chicken & Mix

Open the lid and remove the chicken breasts. Use two forks to shred them right on the spot—you’ll notice how tender they are. Toss the shredded chicken back into the pot and stir it into the sauce to soak up all that extra flavor.

Step 5: Whip Up the Cilantro-Lime Crema

This is the magic touch. Blend together sour cream, fresh lime juice and zest, cilantro, honey, garlic, and a pinch of salt in a small blender or food processor until smooth. The bright acidity and creaminess balance the savory chicken perfectly.

Step 6: Assemble and Enjoy

Spoon the salsa chicken into bowls, dollop generously with the cilantro-lime crema, and serve with your favorite sides. I promise you’ll be coming back to this recipe again and again.

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Pro Tips for Making Instant Pot Salsa Chicken with Cilantro-Lime Crema Recipe

Don’t Skip the Sauté Step: Browning the onion and garlic builds flavor—trust me, skipping this step leaves the dish flat.
Natural Pressure Release: Letting the pressure release naturally for a few minutes keeps the chicken juicy and tender.
Use Fresh Lime & Cilantro: Fresh ingredients in the crema make all the difference; bottled lime juice just isn’t the same.
Avoid Overcooking the Chicken: 10 minutes is perfect in the Instant Pot—longer can dry out the chicken.

How to Serve Instant Pot Salsa Chicken with Cilantro-Lime Crema Recipe

A deep white speckled bowl filled with a base layer of white rice, topped with multiple layers arranged in sections: bright green diced avocado on one side, thinly sliced green jalapeños next to it, and thin pink pickled onions on another side. In the center, there is a mound of shredded orange-seasoned chicken mixed with yellow corn kernels, drizzled with a light green creamy sauce, and garnished with fresh cilantro leaves. Two lime wedges rest on the rice near the chicken. A gold fork is placed on the right side in the bowl, partly resting on the chicken. The bowl sits on a white marbled surface with purple tortilla chips and a small white bowl of pickled onions nearby. photo taken with an iphone --ar 4:5 --v 7

Garnishes

When I serve this recipe, I pile on extra fresh cilantro leaves and a few thin slices of fresh jalapeño for those who like a little heat. A squeeze of additional lime right before eating brightens everything up even more, and a sprinkle of crumbled queso fresco adds a salty contrast I can’t resist.

Side Dishes

I usually pair the salsa chicken with simple sides like fluffy cilantro-lime rice or warm corn tortillas. A side of Mexican street corn salad or a crunchy cabbage slaw rounds out the meal perfectly, adding texture and freshness.

Creative Ways to Present

For a casual party, I like to set this up as a build-your-own taco bar with all the fixings—think sliced avocado, pickled onions, shredded cheese, and your cilantro-lime crema. It’s such a crowd-pleaser and so fun to let everyone customize their own plate.

Make Ahead and Storage

Storing Leftovers

I usually store leftover salsa chicken and crema separately in airtight containers in the fridge. The chicken tastes even better the next day after the flavors have had time to meld—just give it a good stir before reheating.

Freezing

This recipe freezes wonderfully. I pop the shredded chicken mixture into freezer-safe bags or containers (minus the crema), and it keeps well for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge.

Reheating

Reheat the chicken gently in a skillet over medium-low heat or microwave it covered in short bursts, stirring occasionally. Add a splash of broth or water if it feels dry to restore juiciness. Add fresh cilantro-lime crema right before serving.

FAQs

Can I use chicken thighs instead of breasts in this recipe?

Absolutely! Chicken thighs work great in this recipe—they tend to be even juicier and more forgiving during cooking. Just make sure to adjust the cooking time slightly if your thighs are bone-in.
Can I make this recipe without an Instant Pot?

Yes! You can easily make this in a slow cooker by sautéing the onion and garlic first, then layering everything in the slow cooker and cooking on low for 5-6 hours or high for 3-4 hours until the chicken is tender.
How spicy is this Instant Pot Salsa Chicken with Cilantro-Lime Crema Recipe?

You can control the spice level by choosing mild or medium salsa and adjusting the taco seasoning. The lime crema also helps cool down any heat and adds refreshing balance.
Can I prepare the cilantro-lime crema in advance?

Yes, you can make the crema a day ahead and keep it refrigerated. Just stir it up before serving for the best consistency and flavor.
What can I serve with this dish for a complete meal?

This salsa chicken pairs perfectly with cilantro-lime rice, warm tortillas, avocado slices, and a crunchy salad or beans for a balanced, satisfying meal.

Final Thoughts

This Instant Pot Salsa Chicken with Cilantro-Lime Crema Recipe has become a staple in my kitchen because of how effortlessly it delivers a vibrant, flavorful meal with minimal fuss. I love how the crema lightens and brightens the whole dish—making it a comforting yet fresh dinner option. Give it a try next time you want something easy, delicious, and versatile. Trust me, once you make this, you’ll want to keep it in your weekly rotation too!