Instant Pot Cream Cheese Salsa Chicken

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.

5 from 5 votes

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.

Prep Time5

Cook Time24

Total Time29

Course: Main

Cuisine: American, Mexican

Keyword: Instant Pot

Servings:

Calories: 240.19kcal

Author: Wendy Polisi

Equipment

Instant Pot

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