Description
This Instant Pot Salsa Chicken with Cilantro-Lime Crema is a flavorful and easy-to-make shredded chicken dish perfect for quick meals. Tender chicken breasts cook in a savory salsa, black bean, and corn mixture seasoned with homemade taco spices, then topped with a zesty, creamy cilantro-lime sauce. Ideal for bowls, tacos, or tortillas, this recipe is both satisfying and versatile.
Ingredients
Scale
Main 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
Cilantro-Lime Crema
- 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
Instructions
- Sauté Aromatics: Select the ‘saute’ function on the Instant Pot. Once hot, add the oil and diced onion. Stir occasionally, cooking for 3-4 minutes until onions start to become tender. Add the garlic and continue cooking 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 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 Instant Pot to ‘High Pressure’ and cook for 10 minutes.
- Natural Pressure Release: Once the cooking cycle completes, allow the pressure to naturally release for 3-4 minutes, then carefully switch the valve to ‘vent’ for the remaining pressure to release.
- Shred Chicken: When the lid unlocks, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the pot and toss to coat evenly with the sauce.
- Prepare Cilantro-Lime Crema: In a small blender or food processor, combine sour cream, lime juice, lime zest, cilantro, honey, garlic, and salt. Blend until smooth and creamy.
- Assemble & Serve: Serve the shredded salsa chicken topped with the cilantro-lime crema. Enjoy in bowls with your choice of sides, in tortillas, tacos, or any preferred way.
- Slow Cooker Alternative: Sauté garlic and onion in skillet with oil on stovetop until softened. Add to slow cooker with salsa, beans, corn, broth, taco seasoning, salt, and pepper. Place chicken breasts on top and press gently into salsa mixture. Cook on high for 3-4 hours or low for 5-6 hours. Shred chicken and stir back into sauce. Prepare crema as above and serve.
Notes
- This recipe delivers a quick and flavorful shredded chicken meal that works well for busy weeknights.
- The dish can be served in multiple ways: over rice or cauliflower rice, in tortillas, tacos, or salad bowls.
- Using no salt added beans and broth helps control sodium levels, but adjust seasoning to taste.
- Substitute frozen corn if canned is unavailable or preferred.
- Leftovers store well and reheat easily, making it great for meal prep.
- The cilantro-lime crema adds a fresh, tangy contrast that complements the savory chicken perfectly.
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
