Instant Pot Salsa Chicken with Cream Cheese


  • 2 pounds boneless skinless chicken breast
  • 1 tablespoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon pepper
  • 1 cup salsa
  • 1/2 cup chicken broth
  • 8 ounces cream cheese, cubed


  1. 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.
  2. Top with the salsa and chicken broth.
  3. Press manual and set your Instant Pot to 12 minutes. (Increase time to 22 if they are frozen.) Seal the lid.
  4. Once the cooking is done, allow the pressure to naturally release for 7 minutes and then open the valve to quick release.
  5. 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.