Shredded Salsa Chicken
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.
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Servings: 10 servings
Calories: 278kcal
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
Salsa Chicken can also be cooked in a slow cooker on low for about 6 hours or on high for about 3 hours.
Nutrition Facts
Serving: 1 grams | Calories: 278 kcal | Carbohydrates: 5 g | Protein: 49 g | Fat: 6 g | Saturated Fat: 1 g | Cholesterol: 145 mg | Sodium: 743 mg | Fiber: 1 g | Sugar: 3 g
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