When I need a fast, foolproof, and family-approved dinner, I turn to this Instant Pot salsa chicken recipe. It’s simple to make with pantry staples–dry spices, jarred salsa, and chicken breasts–and I can have it on the table in just 30 minutes. This pressure cooker shredded salsa chicken is zesty, versatile, and always a hit with my kiddos!
Shredded Salsa Chicken in the Pressure Cooker
My Instant Pot salsa chicken is so flavorful with so little effort. The pressure cooker locks in moisture, so the chicken turns out tender every time, while the salsa and spices create a rich sauce that clings to every bite. Making this salsa chicken is as simple as season, cook, shred, done!
I love serving this shredded chicken in tacos, burrito bowls, or even over rice with some corn and beans for a complete meal. It’s also a great meal-prep recipe since leftovers stay saucy and reheat beautifully. If you’ve tried my Crockpot salsa chicken, you’ll appreciate how this Instant Pot method gets the same delicious result in a fraction of the time.
For an oven-baked version, be sure to check out my baked salsa chicken recipe, too!
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How to Avoid Dry or Stringy Chicken
One of the biggest complaints I hear about making shredded chicken in the Instant Pot is that it can turn out dry or stringy. Here’s my fix: after shredding, let the chicken rest in the hot salsa mixture for at least 5 minutes before serving. This extra time allows the fibers to reabsorb the flavorful liquid, so your chicken stays juicy and extra flavorful.
Instant Pot Salsa Chicken Recipe
Equipment
- Instant Pot
Ingredients
- 2 pounds boneless, skinless chicken breasts (*)
- 1 tablespoon chili powder (**)
- 1 teaspoon ground cumin
- ½ teaspoon kosher salt
- 16 ounces salsa (1 jar)
- ¾ cup chicken broth (or water)
Instructions
- Sprinkle the chicken breasts with the chili powder, cumin, and salt, and place them in your Instant Pot.2 pounds boneless, skinless chicken breasts, 1 tablespoon chili powder, 1 teaspoon ground cumin, ½ teaspoon kosher salt
- Pour the salsa and chicken broth over the chicken.16 ounces salsa, ¾ cup chicken broth
- Cook the chicken on the "MANUAL" setting for 15 minutes.
- Let the steam release naturally for 5 minutes. Then, release the remaining steam using the "QUICK RELEASE" button.
- Shred the chicken in the pot, or on a cutting board.
- Stir the shredded chicken into the salsa mixture until it’s nice and saucy.
- Serve with tortillas or make burrito bowls with your favorite taco fixings.
Notes
- To add more spice to this chicken, toss in some cayenne pepper or crushed red pepper flakes. Also, consider serving it with chopped jalapeños and hot sauce!
- Trim the fat off of the chicken before cooking it if there is any. That way, it’s a healthier dish and has a better texture.
- Optionally sear the chicken breasts in the Instant Pot for a few minutes to add browning.
- Don’t stir once you add the salsa and broth; the salsa can scorch on the bottom of the pot, causing a “burn” notice.
- If you find the chicken still tough, try a 10 minute natural pressure release next time!
- The easiest way to shred the chicken is with two forks. You can do this in or out of the Instant Pot.
- You can also dump the chicken into the bowl of a stand mixer fitted with the paddle attachment and let the mixer do the work for you!
- After shredding the chicken, if the sauce is too thin, turn the “SAUTÉ” function on, and let the sauce simmer for 5-8 minutes without the lid to reduce and thicken it.
- Stir in 4 oz of cream cheese at the end for a creamy version.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Salsa Chicken in an Instant Pot Step by Step
Season the Chicken: Sprinkle 4 boneless, skinless chicken breasts with 1 tablespoon of chili powder, 1 teaspoon of ground cumin, and ½ teaspoon of kosher salt. Rub the seasoning all over the breasts to evenly coat them, then place them in the bottom of your Instant Pot. For a little extra color, you can “SAUTÉ” the chicken breasts for just a minute or two on each side before nestling them in the bottom of the pot.
Cook the Chicken: Pour 16 ounces (1 jar) of your favorite salsa (I like something a little chunky!) and ¾ cup of chicken broth or water over the chicken. I prefer chicken broth for the extra boost of flavor it adds. Do not stir the salsa and chicken, or you’ll risk triggering a “burn” notice! Cook the chicken on the “MANUAL” setting for 15 minutes. Let the steam release naturally for 5 minutes. Then, release the remaining steam using the “QUICK RELEASE” button.
Shred the Chicken: Shred the chicken directly in the pot or on a cutting board. I like to do this with two forks, but you can also do it in the bowl of a stand mixer fitted with the paddle attachment. Stir the shredded chicken back into the salsa mixture until it’s nice and saucy. If the sauce feels too thin, turn the pot to “SAUTÉ” and let it simmer with the lid off for 5-8 minutes, or untul thick. Serve with tortillas or make burrito bowls with your favorite taco fixings.
How to Store, Reheat, and Freeze
Store leftover shredded salsa chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a saucepan set over medium-low heat or in the microwave until warmed through. You may need to add a splash of water or broth to thin the sauce a little.
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