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