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–+ servings
Instant Pot Taco Chicken shredded on wood cutting board
Joanna

Easy Instant Pot Mexican Chicken with Only 3 Ingredients

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

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

Equipment

  • Pressure Cooker ( or slow cooker)

Method
 

  1. Place chicken thighs in bottom of instant pot
  2. Pour the cup of salsa over the chicken thighs
  3. Sprinkle all the seasonings on top of the chicken and salsa
  4. 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
  5. Close lid of insta pot
  6. Turn on to "pressure cook" function and set timer for 14 minutes (always adjust to your specific model's recommended cooking time.)
  7. Let cook time elapse
  8. When time is done, let it sit for 5-10 minutes or fully come to natural pressure.
  9. Release pressure (Always follow your manufacture directions)
  10. Use a slotted spoon to remove chicken, enjoy!

Nutrition

Calories: 299kcal

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. 

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