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Instant Pot Taco Chicken shredded on wood cutting board

Easy Instant Pot Mexican Chicken with Only 3 Ingredients

Take 3 ingredients you probably already have on hand, to make quick and delicous Mexican chicken.
5 from 1 vote
Prep Time 10 minutes
Cook Time 14 minutes
16 minutes
Total Time 40 minutes
Course Main Course
Cuisine Mexican
Servings 6 people
Calories 299 kcal

Equipment

  • Pressure Cooker ( or slow cooker)

Ingredients
  

  • 2 pounds chicken thighs alternatively: chicken breasts

Condiments

  • 1 cup salsa experiment with your favorites

Herbs and Spices

  • 1 tsp chili powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1/2 tsp cumin
  • 1 tsp minced garlic
  • 1/2 tsp oregano
  • 1 tsp mineral salt
  • dash pepper

Instructions
 

  • Place chicken thighs in bottom of instant pot
  • Pour the cup of salsa over the chicken thighs
  • Sprinkle all the seasonings on top of the chicken and salsa
  • Give it a little stir so some of the salsa gets to the bottom of the pot, but also stays on top of the chicken
  • Close lid of insta pot
  • Turn on to "pressure cook" function and set timer for 14 minutes (always adjust to your specific model's recommended cooking time.)
  • Let cook time elapse
  • When time is done, let it sit for 5-10 minutes or fully come to natural pressure.
  • Release pressure (Always follow your manufacture directions)
  • Use a slotted spoon to remove chicken, enjoy!

Notes

Always cook chicken thighs or breasts to at least 165 degrees 

If you'd like to thicken the cooking juices into a sauce:

Make a slurry mix together equal parts water and cornstarch. (1/2 cup water, 1/2 cup cornstarch for example) in a mason jar. 
Put a lid on it and give it a shake.
Remove all the chicken from the juices in the bottom of the instant pot and set it aside in a clean bowl. 
Turn the "sauté" feature on and as it comes to a boil, whisk in some of the slurry, a little at a time. (The amount necessary will vary depending on how much liquid is released during cooking.) 
Let it boil for a minute and decide if you would like it thicker. If so, add a bit more of the slurry till you reach your desired consistency. 
Return chicken back into the sauce and serve how you desire. 

How to Make Easy Mexican Chicken with a Slow Cooker

Place chicken in the slow cooker, pour salsa, and seasonings over chicken. Close lid and set heat on low for 4 hours. That's it! 
If using frozen chicken, increase cooking time to 6 hours.

To Use Frozen Chicken in the Pressure Cooker: Increase cooking time to 20 minutes.

Always cook chicken thighs or breasts to at least 165 degrees internal temperature. 
Keyword easy meals, gluten free, keto, quick dinner