Keto Instant Pot Cream Cheese Salsa Chicken is rich, creamy, and so satisfying! It is hard to believe such a simple recipe can pack so much flavor. This is a fabulous meal with a veggie side, and also a great way to elevate your tacos.
As much as I love to cook, there are many nights when I need something that basically prepares itself. Chicken with salsa and cream cheese in the Instant Pot is one of those meals.
It takes just about 5 minutes of hands-on time and is rich, creamy, and SO delicious. You can serve it on a bed of cauliflower rice, use it in tacos, or lettuce wraps.
Either way, I think you will agree that this is one to keep in your arsenal.
Ingredient Notes
- Chicken: Either breasts or thighs work.
- Chili Powder: For a smokier flavor, chipotle powder would be an excellent substitute - just reduce the amount and watch the heat!
- Smoked Paprika: Regular paprika can be used as a substitute, but it won't have the same smoky flavor.
- Salsa: Any salsa will work, but read the label and choose a sugar-free version.
- Chicken Broth: Vegetable broth or even water can be used as a substitute.
- Cream Cheese: Make sure you use full-fat.
Step by Step
Variations
- If you have keto taco seasoning on hand, omit the spice mixture and just use that.
- ½ teaspoon Mexican oregano is a nice addition to the spice mixture.
- If you aren't in the mood for Creamy instapot chicken salsa, just skip the cream cheese.
What Do You Serve Salsa Chicken With?
- This is sheer perfection served over Cilantro Lime Cauliflower Rice and garnished with avocado, shredded lettuce, jalapeno, cilantro, and lime.
- Make a taco salad. Use this recipe and sub out the beef for chicken.
- Use in Chicken Enchilada Casserole for an extra punch of flavor.
- It is fabulous in tacos or burritos.
- Serve with low carb tortilla chips.
Instant Pot Tips
- This recipe uses timed natural pressure release. This means that we are going to let the chicken sit in the pot for a bit (7 minutes in this case) after the cooking program is done. This will prevent the forceful amount of steam that comes from using immediate quick release, and the chicken will continue to cook during this time period. Don't skip this step!
- You should still expect steam to release after the 7 minutes. I like to cover the pressure release with a thick cloth or use a pot holder to release the pressure.
- If you are having issues getting your instant pot to pressure, check to make sure that your sealing ring is properly seated in the lid. If you are still having issues, it may be time to replace it. On average, you can expect to replace the ring about once a year.
Can I Use Frozen Chicken?
Yes! You can use frozen chicken breast or chicken thighs. Just increase the cooking tip by about 7 minutes.
Instant Pot Cream Cheese Salsa Chicken
When you need a simple a flavor-packed low carb meal, it doesn’t get much better than this Instant Pot Cream Cheese Salsa Chicken. This dump recipe takes just a few minutes to throw together. You can dispense with the cream cheese if you like. Plenty is going on without it.
Servings: 8
Calories: 240.19kcal
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Equipment
Ingredients
- 2 pounds boneless skinless chicken breast or thighs
- 1 tablespoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon sea salt
- ¼ teaspoon fresh ground pepper
- 1 cup sugar-free salsa
- ½ cup chicken broth
- 8 ounces cream cheese cubed
- For serving: jalapeños fresh cilantro, shredded iceberg lettuce, shredded cheese, sour cream, or avocado
Instructions
- In a small bowl combine the chili powder, cumin, smoked paprika, salt and pepper. Sprinkle over the chicken breasts and place them in the instant pot.
- Top with the salsa and chicken broth.
- Press manual and set your Instant Pot to 12 minutes. (Increase this to 22 if they are frozen.) Seal the lid.
- Once the cooking is done, allow the pressure to naturally release for 7 minutes and then open the valve to quick release.
- Shred the chicken and return it to the pot. Add cream cheese and place the lid on the pot with the pot set to warm. Allow it to sit for 5 minutes, until the cream cheese is softened. Stir to combine.
Nutrition
Calories: 240.19kcal | Carbohydrates: 4.06g | Protein: 26.5g | Fat: 12.92g | Saturated Fat: 6.16g | Cholesterol: 103.76mg | Sodium: 667.47mg | Potassium: 582.57mg | Fiber: 0.98g | Sugar: 2.28g | Vitamin A: 928.82IU | Vitamin C: 3.01mg | Calcium: 46.5mg | Iron: 0.97mg
More Keto Instant Pot Recipes to Try:
- Keto Instant Pot Chicken and Mushrooms is an easy to make recipe that will surprise you with how flavorful it is.
- Low Carb Chili is an easy to make meal that never fails to satisfy.
- Keto Broccoli Cheese Soup is a simple and comforting soup recipe you will turn to again and again. Easy, cheesy goodness!
Nicole says
Do you think you could sub sour cream or greek yogurt in place of the cream cheese?
Wendy Polisi says
Yes - either would be good here. I think sour cream would be the better of the two.
Betty-Rose says
I had a lot of liquid remaining in the pot. Does that stay or get discarded?
Wendy Polisi says
That could happen depending on the salsa you use - I use a fresh salsa from the produce department and haven't had that issue. If you feel like it is too much I would drain a little before you add the cream cheese.
Leslie says
so I have frozen chicken strips (already cooked) --can I make this recipe? What adjustments would I need to make?
Wendy Polisi says
I would reduce the cooking time to 3 minutes. Let me know how it goes!
Claudia says
When you said you can use keto enchilada sauce in this recipe, is that instead of or together with the salsa?
Trying this recipe today, can't wait to have it later, thank you so much for this recipe.
Wendy Polisi says
You can use it instead of the salsa if you like. I think it would have too much liquid if you used both.
Jackie Peters says
Carb Manager grades this recipe “F!” I have the premium level of Carb Manager so I can import recipes from the internet. When I did that, it lists macros as 27 net carbs, 13 gr fat, 26 grams protein and 328 calories for one serving. This can’t be true! Can it???
Wendy Polisi says
Every nutrition calculator is going to vary slightly, but that is way off. Where could the carbs be coming from? My only guess is that it is using a salsa that has sugar in it in the calculation.
Finduscamping says
Can't wait to try this, gave you tried it in a crock pot? I'm thinking that maybe the chicken broth would need to be reduced for the crock pot?
Wendy Polisi says
I would probably leave the chicken broth for the crock pot.
Jennyb says
Would you add the cream cheese if doing crock pot?
Wendy Polisi says
Yes, I would. Full-fat cream cheese does well in the crockpot.
Jenn says
This is superb in the crockpot, I’ve actually done it this way and not yet in the instant pot but came to the internet to see if there was an instant pot version. You don’t need broth in the crockpot version, and I use neufchatel for less fat and you can’t tell the difference.
Kristy says
Hello, can you tell me the serving size for the 8 servings? Thanks.
Jaclyn says
I am always on the look for new Instant Pot dinner ideas, and this one is a keeper! Thank you for the easy recipe!
Renae says
This was delicious and absolutely perfect for meal prep for the week!
Erica says
What is he serving size for the nutrition information?
Cyn Wise says
I made this tonight and it was amazing! I did have to substitute a can of mild chopped tomatoes and chilies (Rotel brand) for the salsa, since I hadn’t any. I did add 1/2 tsp. of Mexican oregano, as suggested. I drained off the liquid from the canned tomato/chilis. I am going to be making this a lot!!
Wendy Polisi says
I am so glad that you enjoyed it!
Jennifer W. says
My 14 y.o. Son who is SUPER picky loved this chicken! He literally licked his plate. I’m making it again tonight, but this time putting it over pasta for the kids and will put over cauliflower rice for my hubby and I. DELISH! Thanks for the great recipe!
Chris Brown says
I just made it for the first time. My husband LOVED it , says it’s a keeper.
Wendy Polisi says
I am so glad you liked it!
Rita says
How big is the serving size? I have a Type 1 diabetic son and we need to measure everything! Thank you!