20-minute Instant Pot pollo en salsa roja is saucy, spicy comfort food at weeknight speed. Chunks of chicken thigh get rubbed in cumin and chili powder, seared, then pressure-cooked in a rich red sauce of tomatoes, garlic, onion, and pickled jalapeños. Each serving lands at just 3g net carbs.
Craving a deeply flavorful, restaurant-quality Mexican dish without spending hours in the kitchen? Meet your new weeknight hero: Instant Pot Pollo en Salsa Roja. This recipe delivers incredibly tender chunks of chicken swimming in a rich, smoky red sauce infused with cumin, chili, and a gentle kick from pickled jalapeños. The best part? The Instant Pot does all the heavy lifting, transforming simple ingredients into a spectacular meal in just 20 minutes. It’s the perfect solution for busy evenings when you want something satisfying, delicious, and effortlessly impressive.
Ingredients
• 2 lbs / 907 g (32 oz) Boneless, Skinless Chicken Thighs, cut into 1-inch chunks
• 1½ tbsp / 12 g (0.42 oz) Ground Cumin
• 1½ tbsp / 12 g (0.42 oz) Chili Powder
• 1 tbsp / 18 g (0.63 oz) Salt
• 2 tbsp / 30 ml Olive Oil
• 1 can (14 oz / 397 g) Diced Tomatoes, undrained
• 1 can (5 oz / 142 g) Tomato Paste
• 1 small Onion, diced
• 3 cloves Garlic, minced
• 2 oz / 57 g Pickled Jalapeños, chopped
Instructions
1. Directions
2. In a medium bowl, combine the ground cumin, chili powder, and salt. Add the chicken chunks and toss thoroughly until every piece is evenly coated with the spice mixture.
3. Select the “Sauté” function on your Instant Pot. Once it reads “Hot,” add the olive oil. Carefully place the seasoned chicken in the pot and cook for 5 minutes, stirring occasionally, until lightly browned on all sides.
4. Add the diced onion, minced garlic, diced tomatoes, tomato paste, and pickled jalapeños to the pot. Stir everything together to combine.
5. Secure and lock the lid, ensuring the steam release valve is in the “Sealing” position. Select “Manual” or “Pressure Cook” and set the timer for 15 minutes at high pressure.
6. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes. Afterward, carefully move the valve to the “Venting” position to quick release any remaining steam.
7. Once the pin has dropped, open the lid. Stir the Pollo en Salsa Roja and serve warm.
Nutritional Information
• (Per Serving) Calories: 299 | Total Fats: 22g (0.78 oz) | Net Carbs: 3g (0.11 oz) | Proteins: 19g (0.67 oz) | Fibers: 1g (0.04 oz)
Pro Tips
• Pro-Tips for Success
• For a deeper flavor, take an extra minute to sear the chicken in batches. Avoid overcrowding the pot to ensure the chicken gets a beautiful brown crust instead of just steaming.
• After sautéing, deglaze the pot by adding a splash of chicken broth and scraping up any browned bits from the bottom. This adds immense flavor and helps prevent a “Burn” notice.
• Adjust the spice level to your liking. For a milder sauce, use fewer jalapeños. For an extra kick, add a pinch of cayenne pepper or a chopped chipotle in adobo.
• This dish is incredibly versatile. Serve it over cilantro-lime rice, with warm tortillas for tacos, or on top of a salad for a delicious low-carb meal.
FAQ
Q: Can I use chicken breasts instead of thighs for this recipe
A: Yes, you can use boneless, skinless chicken breasts. Since they are leaner, you may want to reduce the pressure cooking time to 10-12 minutes to prevent them from drying out. Chicken thighs are recommended for the most tender and flavorful results.
Q: How can I adjust the spiciness of the Pollo en Salsa Roja
A: To make it milder, simply reduce the amount of pickled jalapeños. For an extra kick of heat, add a pinch of cayenne pepper or a chopped chipotle pepper in adobo sauce when you add the other spices.
Q: What should I do if my Instant Pot shows a burn notice
A: To prevent a ‘Burn’ notice, make sure to deglaze the pot after searing the chicken. Add a splash of chicken broth or water and scrape all the browned bits from the bottom before adding the other ingredients and pressure cooking.
Q: What are the best ways to serve this Instant Pot chicken
A: This dish is incredibly versatile. Serve it over cilantro-lime rice, use it as a filling for tacos or burritos with warm tortillas, or place it on top of a salad for a delicious low-carb option.
Pro Tips
- Sear the chicken in batches so the pot isn't crowded — a brown crust instead of steamed meat is where the deep flavor comes from.
- After sautéing, deglaze with a splash of chicken broth and scrape up the browned bits; it boosts the sauce and helps prevent a 'Burn' notice.
- Toss the chicken chunks thoroughly in the cumin, chili powder, and salt before cooking so every piece is evenly seasoned.
- Adjust the heat to your liking: fewer jalapeños for a milder sauce, or a pinch of cayenne or chopped chipotle in adobo for extra kick.
- Serve it over a salad to keep the plate low-carb, letting the salsa roja act as the dressing.
Frequently Asked Questions
Is pollo en salsa roja keto?
Yes — each serving has about 3g net carbs with 19g protein and 22g fat. The sauce is tomato-based with pickled jalapeños, and there are no starchy thickeners involved.
Can I use chicken breasts instead of thighs?
Thighs stay juicier through the 15-minute pressure cook, but breasts work cut into the same 1-inch chunks. Keep the searing and sauce steps exactly as written.
Can I make this dish ahead of time?
It's a great make-ahead meal — the flavors deepen overnight. Refrigerate for up to 4 days and rewarm gently on the sauté setting.
How spicy is the sauce?
Two ounces of pickled jalapeños give it a warm, tangy kick rather than raw heat. Use less for a family-friendly pot, or add cayenne or chipotle in adobo if you want more fire.
Recipe card below.
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Ingredients
Method
- Directions
- In a medium bowl, combine the ground cumin, chili powder, and salt.
- Add the chicken chunks and toss thoroughly until every piece is evenly coated with the spice mixture.
- Select the Sauté function on your Instant Pot.
- Once it reads Hot, add the olive oil. Carefully place the seasoned chicken in the pot and cook for 5 minutes, stirring occasionally, until lightly browned on all sides.
- Add the diced onion, minced garlic, diced tomatoes, tomato paste, and pickled jalapeños to the pot.
- Stir everything together to combine.
- Secure and lock the lid, ensuring the steam release valve is in the Sealing position. Select Manual or Pressure Cook and set the timer for 15 minutes at high pressure.
- Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes.
- Afterward, carefully move the valve to the Venting position to quick release any remaining steam.
- Once the pin has dropped, open the lid.
- Stir the Pollo en Salsa Roja and serve warm.
- After sautéing, deglaze the pot by adding a splash of chicken broth and scraping up any browned bits from the bottom. This adds immense flavor and helps prevent a Burn notice.
- Adjust the spice level to your liking. For a milder sauce, use fewer jalapeños. For an extra kick, add a pinch of cayenne pepper or a chopped chipotle in adobo.
