Instant Pot Salsa Chicken
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Instant Pot salsa chicken is juicy, flavorful, and unbelievably simple to make. Pressure cooking a big batch of Mexican shredded chicken is among my favorite meal preps, because it doesn’t feel like a lot of extra work. Perfect for tacos, enchiladas, salads, burrito bowls, and more!
Salsa chicken is so simple and so delicious, and making it in the Instant Pot renders this recipe virtually hands-off and fool-proof. Humble chicken breasts become so tender when cooked under pressure, and the irresistible aroma of your favorite salsa will waft through your home and into every bite.
My favorite approach is to make a big batch of Instant Pot salsa chicken, serve it in tacos that night, and tuck the leftovers into the fridge to enjoy over a Mexican-inspired salad or burrito bowls the rest of the week. It also freezes perfectly, so you can refrigerate half and freeze a few extra portions for future taco emergencies.
Want a slow cooker option? Crockpot shredded Mexican chicken is my original favorite and the recipe on which this is based.
Why You’ll Love Instant Pot Salsa Chicken
- Unbelievably quick and easy to make
- Simple, real food you can tuck into tacos, salads, and more
- Super flavorful and easy to adjust by using your favorite salsa
- Pressure cooking delivers beautifully tender, juicy chicken every time
- Set and forget: who doesn’t love hands-off cooking!?
Ingredient Notes
Combine, Cook, Shred
The beauty of this recipe definitely lies in the simplicity. Simply combine the salsa, onion, taco seasoning, and broth or water in the bowl of your Instant Pot. Stir well.
Tuck the chicken breasts into the pot, spooning a bit of the salsa mixture over each piece of meat. Close the lid and seal.
If your chicken breasts are a fairly normal size, cook for 10 minutes on manual/high pressure. If they seem extra large, bump it up to 12 minutes of cook time. I typically use the manual/high pressure setting, even for chicken and other poultry. It gives the cook more control as opposed to the “poultry” setting, which is a bit like a preset.
Either way, allow a 10 minute natural pressure release, then quickly release the remaining pressure and open the lid. Once the steam clears, use two forks to pull the chicken apart into bite-sized shreds.
Too Much Liquid?
Stir well to mix the shredded chicken in with the salsa. Although the chicken will absorb some moisture—which is part of what makes it so delicious—there will still be a fair amount of liquid in the pot. You can just use a slotted spoon or tongs to drain and press out any excess, or turn the Instant Pot to its sauté setting for a couple of minutes to let some extra moisture bubble off.
Sample and season the chicken with salt and/or lime juice to taste. Serve right away, or if it suits your schedule, leave it on the keep warm setting for up to an hour.
Serving Suggestions
- Tacos. Tuck salsa chicken into tortillas or hard taco shells. Top with cheese, lettuce, tomato, guacamole, more salsa, etc.
- Salad bowls. This chicken is the perfect way to add satisfying protein to a simple Tex-Mex salad or a Southwest-themed salad kit in a hurry.
- Burrito or fajita bowls. Start with a base of rice or beans, add salsa chicken, sliced peppers and onions, and other toppings you crave.
- Quick enchiladas. Tuck salsa chicken and a sprinkle of cheese into large tortillas. Wrap, arrange in a large baking pan, top with enchilada sauce and more cheese, and bake until bubbly.
- Nachos. Drain as much excess liquid as possible, then layer chicken and cheese over a sheet pan of sturdy tortilla chips. Bake for a few minutes until warmed through.
Storage and Freezing Tips
- To Store:Â Refrigerate extra chicken in an airtight container. It keeps for at least 5 days. Reheat as needed in the microwave or a small saucepan.
- To Freeze:Â Transfer to an airtight container, leaving an inch or so for expansion when frozen. Store in the freezer for up to 3 months. Defrost overnight in the refrigerator or quickly in the microwave on 50% power, stirring frequently.
More Tex-Mex Favorites
- Santa Fe Chicken Skillet
- Instant Pot Ground Beef Tacos
- Creamy Cilantro Lime Chicken
- Instant Pot Carnitas Tacos with Pineapple Salsa
- Instant Pot Chicken Tinga
- Mexican Three Bean Salad
Instant Pot Salsa Chicken
Ingredients
- 1 (16 ounce) jar salsa any kind
- 1/2 medium onion diced, can use red, yellow, or white
- 2 Tablespoons taco seasoning
- 1/4 cup chicken broth or water
- 3-4 boneless, skinless chicken breasts
- kosher salt and/or lime juice to taste
Instructions
- Add salsa, onion, taco seasoning, and broth or water to the bowl of your Instant Pot. Stir well to combine.1 (16 ounce) jar salsa, 1/2 medium onion, 2 Tablespoons taco seasoning, 1/4 cup chicken broth or water
- Add the chicken breasts; spoon a bit of the salsa mixture over each piece of chicken, just enough to coat.3-4 boneless, skinless chicken breasts
- Close and seal the lid. Cook for 10-12 minutes on manual/high pressure. (Ten minutes for relatively normal chicken breasts; 12 minutes if they are extra thick.)
- When the cooking time is up, allow a 10 minute natural pressure release. Do a quick release of any remaining pressure, then open the lid.
- Shred the chicken, either using two forks inside the Instant Pot, on a cutting board, or by transferring the chicken to the bowl of a stand mixer and beating on low speed.
- Return chicken to the bowl of the Instant Pot, if necessary, and stir well with the salsa mixture. Sample and season with salt and/or lime juice to taste.kosher salt and/or lime juice
- Serve immediately, or leave on the keep warm setting for up to 1 hour.
Notes
- Salsa:Â This recipe works well with just about any kind of jarred salsa you like, or a homemade blender salsa. The salsa really influences the finished flavor, so use your favorite!
- Taco Seasoning: I do highly recommend making your own taco seasoning in bulk to have ready for recipes like this. It’s easy and reduces your intake of added salt and preservatives.
- Chicken: For best results in this recipe, use regular boneless, skinless chicken breasts—not thin-sliced cutlets. Chicken thighs do work, as well.
- Too Much Liquid?: Although the chicken will absorb some moisture—which is part of what makes it so delicious—there will still be a fair amount of liquid in the pot after mixing the chicken and salsa back together. You can just use a slotted spoon or tongs to drain and press out any excess, or turn the Instant Pot to its sauté setting for a couple of minutes to let some extra moisture bubble off.
- Storage: Refrigerate leftover chicken in an airtight container for at least 5 days. Reheat as much as you need at a time in the microwave or in a small saucepan.
- Freezing: Mexican shredded chicken freezes very well. Store in an airtight container for up to 3 months. Defrost overnight in the refrigerator, or defrost quickly in the microwave on 50% power, stirring frequently.
- Slow Cooker Version: Our favorite Crockpot shredded Mexican chicken.
