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Instant Pot Mango Salsa Chicken

  • Author: Karen Petersen
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 8 servings 1x


With only 4 ingredients this Instant Pot Mango Salsa Chicken will be a go-to summer recipe. It’s perfect over rice, on tortillas or over riced cauliflower. 


  • 1/2 cup chicken broth
  • 2 pounds boneless skinless chicken thighs or breasts (frozen is okay)
  • 1 Tbsp soy sauce
  • 1 (15 oz) jar Pace’s Peach Mango Jalapeno Salsa (or other similar salsa)


  1. Pour broth into Instant Pot. Add in the chicken into pot in a single layer. Pour soy sauce over chicken. Scoop half of the jar of salsa over the top of the chicken.
  2. Cover your Instant Pot and secure the lid. Make sure the valve is set to sealing. Set the manual/pressure cook button to 15 minutes for thawed chicken and 18 minutes for frozen chicken *(or for a more accurate time check out this post). When the time is up let the pot sit for 10 minutes and then move the valve to venting. Remove the lid. 
  3. Remove the chicken and place on a cutting board. Shred the chicken. If you want to thicken the juices in the Instant Pot make a cornstarch slurry by mixing 2 Tbsp cornstarch with 2 Tbsp water until smooth and then stirring the mixture into the pot on the saute setting. Stir the shredded chicken back into the juices in the pot.
  4. Stir the remaining half of salsa into the pot. 
  5. Serve the chicken and sauce with rice, tortillas or even over cauliflower rice. 


I like to use a combination of chicken breasts and chicken thighs. 

Nutrition info is if recipe is made with chicken breasts. 

To make gluten free: make sure salsa is gluten free and use a gluten free soy sauce. 

  • Category: Chicken
  • Method: Instant Pot