Instant Pot Salsa Chicken
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Instant Pot Salsa Chicken is a quick and easy recipe that can be used in so many ways. It’s perfect for chicken soft tacos, chicken enchiladas, or chicken nachos just to name a few. This versatile Shredded Mexican Chicken recipe takes only a few minutes to throw together and then dinner is served.
Last week, I bought a couple packages of chicken breasts to make fajitas but we didn’t get around to making them.
We were headed out of town so I went ahead and put the chicken into the Instant Pot and made this Salsa Chicken recipe.
The Salsa Chicken took about an hour to cook start to finish and it turned out great.
I portioned out the shredded chicken into freezer bags then let them cool before sticking them in the freezer.
Ingredients
This Salsa Chicken recipe requires only two simple ingredients!
- Chicken breasts: I use boneless skinless chicken breasts, but you can substitute split chicken breasts or even chicken thighs.
- Salsa: I often use Pace Picante sauce in my salsa chicken. I like the medium heat, but hot or mild works just as well.
How to Make Salsa Chicken
Versatile Shredded Salsa Chicken
Shredded Salsa Chicken can be used in many different dishes – Chicken Enchiladas, Chicken Soft Tacos, Chicken Taquitos, or Mexican Chicken Casserole.
I shared my Chicken Nachos recipe that uses this Salsa Chicken so be sure to check that one out here: Chicken Nachos.
It’s definitely a crowd-favorite around here.
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Frequently Asked Questions
Absolutely! If you’re using frozen chicken breasts, you may need to increase the cooking time by a few minutes. Just make sure they are cooked through before shredding.
The beauty of this recipe is its versatility! You can use any variety of salsa you prefer, whether it’s mild, medium, or hot. Feel free to experiment with different flavors to find your favorite.
Cooked Salsa Chicken can be stored in an airtight container in the refrigerator for up to 4 days. It also freezes well and can be kept in the freezer for up to 3 months.
Yes, chicken thighs can be used as a substitute for chicken breasts in this recipe. They will provide a richer flavor and can be cooked the same way.
The salsa itself usually provides plenty of flavor, but feel free to add some extra spices like cumin, garlic powder, or chili powder if you like a bit more kick.
To keep the chicken moist, return 1-2 cups of the reserved cooking liquids back to the pot after shredding the chicken. This ensures it stays juicy and flavorful.
Shredded Salsa Chicken
Ingredients
- 5-6 pounds boneless skinless chicken breasts
- 24 oz salsa, any variety
Directions
- Layer raw chicken breasts into the bottom of 6-qt instant pot. Cover with salsa. Close lid.
- Turn steam release handle to SEALING. Set Instant Pot to High Pressure for 25 minutes. After 10 seconds, the Instant Pot will start heating.
- When cooking cycle is completed, let steam release naturally for at least 10 minutes then Quick Release the pressure.
- Drain chicken and reserve cooking liquids. Return chicken to Instant Pot. Use two forks to shred chicken. Return 1-2 cups of cooking liquids back to the pot to moisten chicken.
Notes
Nutrition Facts
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