Instant Pot Salsa Chicken with Cream Cheese
A creamy, comforting dish featuring tender chicken breasts infused with salsa and spices, finished with a silky cream cheese sauce, perfect for busy weeknights.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts (about 1.5–2 pounds total) Use similarly sized breasts for even cooking.
- 1 cup salsa Choose mild, medium, or hot based on preference.
- 8 oz cream cheese Softened or at room temperature.
Spices
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground cumin
- to taste Salt and freshly ground black pepper
Garnish
- Chopped cilantro For garnishing.
Instructions
Preparation
- Season the chicken lightly with salt and pepper and place the breasts in a single layer in the Instant Pot.
- Pour the salsa evenly over the chicken so each piece gets coated.
- Sprinkle the garlic powder, onion powder, and cumin over the top.
Cooking
- Close the lid and set the Instant Pot to Manual (High Pressure) for 15 minutes. Make sure the valve is sealed.
- When the cook time ends, perform a quick release of the pressure according to your model’s instructions. Open the lid carefully.
Finishing
- Add the cream cheese in chunks on top of the hot chicken. Let it sit a minute to soften, then stir until the cream cheese melts and you have a smooth, creamy sauce coating the chicken.
- Taste and adjust seasoning with more salt, pepper, or a squeeze of lime if you like.
- Serve warm, sprinkled with chopped cilantro.
Notes
Refrigerate leftovers in an airtight container within 2 hours. For freezing, cool completely and transfer to a freezer-safe container. Thaw overnight in the fridge before reheating.