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Square close up photo of a white plate with Instant Pot Salsa Chicken being served over cauliflower rice and garnished with hot sauce, jalapeno, and avocado.
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5 from 5 votes

Instant Pot Salsa Chicken with Cream Cheese

When you need a simple a flavor-packed low carb meal, it doesn’t get much better than this Instant Pot Salsa. 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.
Prep Time5 mins
Cook Time24 mins
Total Time29 mins
Course: Main
Cuisine: American, Mexican
Keyword: Instant Pot
Servings: 8
Calories: 240.19kcal
Author: Wendy Polisi

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