Instant Pot Salsa Chicken is a quick, versatile recipe for your pressure cooker. It’s ideal for batch cooking and meal prep—store leftovers in the refrigerator and use the shredded chicken in tacos, burritos, bowls, salads, or soups.
Instant Pot Salsa Chicken
This recipe is excellent when hosting guests because you can make a large batch and keep it warm in the Instant Pot while the meat stays juicy. Chicken tacos remain a crowd-pleaser, and this salsa-infused pulled chicken makes assembling tacos or bowls fast and satisfying.
Meal planners and packed-lunch makers will love how easy it is to prepare ahead. Bringing homemade meals to work is typically healthier and more economical than buying lunch, and this recipe stores and reheats very well.
How to Use Salsa Chicken
- Chicken Tacos
- Chicken Burritos
- Chicken Bowls with Rice and Beans
- Salads
- Soups
How to Make Salsa Chicken
Preparing Salsa Chicken in the Instant Pot is straightforward. This is essentially a “dump and go” recipe: layer the ingredients, set the cooker, and walk away. The steps below guide you through the process for tender, flavorful shredded chicken.
Ingredients
- Chicken breasts (3–4, about 2 lb)
- Salsa (16 oz; refrigerated or homemade recommended)
- Taco seasoning (1 tbsp)
- Salt (2 tsp)
- Chipotle powder (1 tsp)
- Garlic powder (1 tsp)
- Chopped onion (1/2, purple or white)
- Chopped cilantro (1/2 cup, divided)
- Chopped scallions (2, divided)
- Water or broth (1/4 cup)
Step 1 — Pour half of the salsa into the bottom of the Instant Pot. Season the chicken with taco seasoning, garlic powder, chipotle powder, and salt, then place the chicken on top of the salsa.
Step 2 — Scatter the chopped onion over the chicken, pour the remaining salsa on top, and add half the cilantro. Pour 1/4 cup water or broth into the pot to help create steam during pressure cooking.
Step 3 — Secure the lid and set the valve to SEAL. Select Pressure Cook (High) for 10 minutes. After cooking, allow a natural release for 10 minutes, then carefully release any remaining pressure.
Step 4 — Remove the lid and transfer the chicken to a large bowl. Shred the chicken with two forks, then return it to the pot and stir to coat it evenly with the salsa and cooking juices. Serve topped with the remaining cilantro and scallions.
Step 5 — To make tacos, warm corn or flour tortillas in a dry non-stick skillet for about 2 minutes per side. Fill tortillas with shredded salsa chicken and top with chopped onions, tomatoes, cheese, sour cream, and guacamole if desired.
Slow Cooker Salsa Chicken Instructions
To make this in a slow cooker, combine all ingredients in the crock, cover, and cook on high for 4 hours or low for 6–8 hours, until the chicken shreds easily. Shred directly in the slow cooker and mix the chicken with the remaining salsa and juices.
Other Recipes
Chicken Lettuce Wraps (Instant Pot), Greek Chicken (Instant Pot), Adobo Chicken (Instant Pot)
Kitchen Essentials and Items Used in This Recipe
Instant Pot or other electric pressure cooker, a good chef’s knife, and optional chicken base or broth for extra flavor.
Salsa Chicken (Instant Pot)
Ingredients
- 3 to 4 Chicken Breasts About 2 pounds
- 16 oz Salsa Refrigerated section or homemade
- 1 Tablespoon Taco Seasoning
- 2 tsp. Salt
- 1 tsp. Chipotle Powder
- 1 tsp. Garlic Powder
- 1/2 Chopped Onion
- 1/2 Cup Chopped Cilantro Divided
- 2 Scallions, chopped Divided
- 1/4 Cup Water or Broth
Instructions
- Add 1/2 the salsa to the bottom of the Instant Pot.
- Place chicken on top of salsa.
- Sprinkle chicken with taco seasoning, chipotle powder, garlic powder, and salt.
- Place chopped onion on chicken.
- Cover chicken with the remaining salsa.
- Add 1/4 cup of water or broth.
- Sprinkle half the cilantro on top.
- Place lid on Instant Pot and turn valve to SEAL.
- Pressure cook on HIGH for 10 minutes.
- When cooking is complete, allow a natural release for 10 minutes, then release remaining pressure.
- Transfer chicken to a bowl and shred.
- Return shredded chicken to the Instant Pot and stir to coat with sauce.
- Serve as tacos or bowls with rice and beans. Garnish with remaining scallions and cilantro.
Nutrition
