If you need a quick, hands-off dinner, this Instant Pot Salsa Chicken is about to become your new go-to recipe for busy weeknights. With just a few ingredients, this shredded Mexican chicken is juicy, flavorful, and incredibly versatile.
Toss it in tacos, burrito bowls, salads, or meal prep containers for the week—it’s that easy! Plus, it’s gluten-free and dairy-free.
Ingredients You’ll Need
- Chicken breasts – Boneless, skinless chicken thighs also work!
- Salsa – Use your favorite jarred salsa for maximum flavor.
- Chicken broth – to help the pressure cooker to come pressure so you don’t get the burn notice.
- Taco seasoning – For an extra flavor boost!
- Toppings: Mexican pickled red onions, fresh cilantro, crushed tortilla chips.
Need more easy Instant Pot recipes? Try Instant Pot country style ribs, Instant Pot taco soup, or Instant Pot chicken enchiladas next.
How to Make Instant Pot Salsa Chicken
1️⃣ Add ingredients. Place chicken breasts in the Instant Pot and pour salsa on top. No need to stir!
2️⃣ Pressure cook. Seal the lid and cook on High Pressure for 10 minutes (15 minutes if frozen).
3️⃣ Shred & serve. Use two forks to shred the chicken, then mix it back into the sauce.
That’s it! Dinner is done in 20 minutes.
Ways to Use Salsa Chicken
🌮 Tacos – Serve in corn tortillas with avocado and cilantro.
🥗 Salads – Top a bed of greens with salsa chicken, black beans, and lime dressing.
🌯 Burrito Bowls – Serve over rice with beans, cheese, and sour cream.
🍳 Breakfast Scramble – Add to eggs for a high-protein breakfast.
🥪 Chicken quesadillas or Nachos – Layer with cheese and enjoy!
How to Store & Meal Prep
Reheat: Warm in the microwave or stovetop with extra salsa.
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze shredded salsa chicken for up to 3 months.
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Instant Pot Salsa Chicken
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Ingredients
- 2 lbs boneless skinless chicken breast
- Salt and pepper to taste
- 1 1/4 cups chicken broth or stock
- 1 (16oz) jar mild salsa or your favorite salsa!
- 2 Tablespoons taco seasoning
- Fresh lime juice and chopped cilantro
Instructions
- Season both sides of the chicken with salt and pepper then place in the bottom of the stainless steel instant pot. Pour the chicken broth over it and add the jar of salsa, covering the chicken breast.2 lbs boneless skinless chicken breast, Salt and pepper to taste, 1 1/4 cups chicken broth, 1 (16oz) jar mild salsa
- Lock the lid on the instant pot and make sure the valve is set to “sealing.” Pressure cook (Manual) on high for 8 minutes for thawed chicken and 15 minutes for frozen chicken. The instant pot will beep and then take about 10 minutes to come to pressure before counting down the cook time. It may take longer for the IP to come to pressure if the chicken is frozen.
- When the timer goes off, allow the pressure cooker to naturally release (do nothing) for about 5 minutes then use a spoon or towel to turn the valve to “venting” to quick release pressure.
- Open the lid and transfer the chicken to a cutting board. Set the instant pot to saute mode. Add the taco seasoning and stir well. Allow to simmer and thicken.2 Tablespoons taco seasoning
- Shred the chicken with two forks. Place the shredded chicken back in the Instant Pot with the cooking liquid. Top with fresh lime juice and chopped cilantro if desired.
- Serve as tacos, over rice, with fajitas or in enchiladas.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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