Instant Pot Salsa Chicken

Dish Info

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.


– 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

– 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.