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Bowl full of shredded salsa chicken made in the Instant Pot.
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Instant Pot Salsa Chicken

Juicy, flavorful, and unbelievably simple to make. Pressure cooking a big batch of Mexican shredded chicken is one of my favorite meal preps that doesn't feel like a lot of extra work. Perfect for tacos, enchiladas, salads, burrito bowls, and more!
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Main
Cuisine: Mexican, Tex-Mex
Keyword: instant pot salsa chicken
Servings: 8
Calories: 149kcal
Author: Monica Lensink

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

  1. Salsa: 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!
  2. 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.
  3. Chicken: For best results in this recipe, use regular boneless, skinless chicken breasts—not thin-sliced cutlets. Chicken thighs do work, as well.
  4. 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.
  5. 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.
  6. 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.
  7. Slow Cooker Version: Our favorite Crockpot shredded Mexican chicken.

Nutrition

Calories: 149kcal | Carbohydrates: 5g | Protein: 25g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 554mg | Potassium: 574mg | Fiber: 1g | Sugar: 3g | Vitamin A: 365IU | Vitamin C: 3mg | Calcium: 23mg | Iron: 1mg