Some nights you don’t want complicated — you want reliable.
This Instant Pot Salsa Chicken is exactly that. Chicken, salsa, and a little pressure do most of the work. The result is tender, flavorful shredded chicken that’s light but satisfying. Stirring in spinach at the end keeps things fresh, and serving it over cauliflower rice with avocado makes it feel complete without being heavy.
It’s the kind of recipe you keep in your back pocket for busy weeks — simple ingredients, minimal cleanup, steady results.
If you like quick, protein-forward dinners, you might also enjoy:
Lighter Sloppy Joe Bowls with Roasted Broccoli
Weeknight Pork Fried Cauliflower Rice
Easy Coconut Chicken Curry (One-Pan, 30 Minutes)
These are all great recipes to keep on the ready
Instant Pot Salsa Chicken Bowls (High-Protein & Weeknight Easy)
Ingredients
- 1.5 lbs boneless skinless chicken breast
- 2-3 handfuls spinach, roughly chopped
- 1.5 cups salsa
- 4 cups frozen cauliflower rice
- 1 avocado
Equipment
Instructions
- Add the chicken to the Instant Pot and pour the salsa over the top. Stir to coat.
- Seal and cook on HIGH pressure for 8 minutes. Allow pressure to release according to your Instant Pot instructions.
- Shred the chicken, then stir in the chopped spinach. Let sit 4–5 minutes until wilted.
- Serve ½ cup salsa chicken over 1 cup cauliflower rice with ¼ avocado.
