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Cheesy Salsa Chicken with Lime, Pressure Cooker-Style


Cheesy Salsa Chicken with Lime is made quickly in a pressure cooker. So, you don't own a pressure cooker? Afraid of it exploding? Perish the thought. I have owned both a stovetop and electric pressure cooker, and have never had an accident in the 15 years I've been using them. What I liked about this recipe is that I used frozen chicken breasts, and they were cooked in 12 minutes! Otherwise, you could adapt this to a slow cooker-- but plan 6 hours of cooking time. Recipe is adapted from the food blog "Pressure Cooking Today".

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Rate this recipe 4.3/5 (15 Votes)


  • 1 cup mild or medium salsa
  • 1 cup tomato sauce
  • 1 tablespoon tomato paste
  • 4 large boneless, skinless chicken breasts, frozen*
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of pepper
  • Juice from 2 limes
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons cumin
  • 1 tablespoon chili powder
  • Olive or vegetable oil
  • 2 cups Mexican blend cheese (or a combo of cheddar and Monterey Jack), grated
  • 1 cup fresh cilantro, chopped
  • Optional: sour cream, as a garnish
  • 2 green onions, sliced


Servings 4
Preparation time 5mins
Cooking time 25mins
Adapted from


Step 1

Equipment needed: pressure cooker (this recipe could be adapted to a slow cooker or a conventional stove top. I will do my best to suggest how to adapt it, at the end of the directions. For now, I'm going to explain how I made this with an electric pressure cooker. A stovetop pressure cooker would use the same technique and times.)

Using the brown/sear feature (or on medium-high on a stove), heat about 1 tablespoon oil until shimmering. Cook the chopped onion until just softened, about 5 minutes.

Add the garlic, and stir until fragrant, about 30 seconds.

Add the spices, salt & pepper, stir to combine for about 1 minutes.

Add the salsa, tomato sauce, tomato paste and lime juice, and stir.

Nestle the frozen chicken* into the sauce.

Cover and lock the lid on and pressure cook, on high, for 12 minutes.

When timer beeps, turn off and use a quick pressure release. Check and make sure the chicken is cooked to 165°F.

*If using thawed chicken, reduce the cooking time to 7 minutes.

If using a slow cooker, prepare the sauce on the stovetop. I don't recommend using frozen chicken for a slow cooker, so only use thawed chicken. Pour the sauce over the chicken and slow-cook for about 6 hours.

Preheat your broiler with the rack set two levels down, from the top.

Place the chicken in an oven-proof dish Add half the fresh cilantro into the sauce and stir; spoon the sauce over the chicken.

I admit, that I don't measure my cheese. I tend to smother mine with cheese, so use as you wish.

Place the chicken under the broiler until the cheese is bubbling and melted, about 5 minutes.

Garnish, if desired, with sour cream and green onion.

Side dish serving suggestion: brown rice or black beans.

To make this in a conventional way, I would suggest using only thawed chicken and searing it on each side. In a deep pan, I would make the sauce, then nestled the seared chicken into it, cover it and simmer for about 20 minutes or until the chicken registers at 165°F.

Proceed with the directions on setting it in a baking dish and broiling the cheese.

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