Instant Pot Salsa Chicken- This is one of the easiest and most versatile dishes you can make in the Instant Pot! For real... I’m not exaggerating! Only two ingredients needed; chicken and salsa . A quick 15 minutes cook time in the Instant Pot and you’ve got the most flavorful shredded chicken that can be served so many ways (ideas below). {Low Carb, Keto, Clean Eating}
New to the instant pot? This is a great first recipe! Been cooking in the Instant Pot for a while? This is a great recipe to add to the rotation.
The Instant Pot makes it so quick & easy to whip up a batch of tender, flavorful shredded chicken that can be used for dinner tonight (see below for 10 ideas on how to serve Salsa Chicken) or to prep for the week ahead.
How to make Instant Pot Salsa Chicken
This is SO simple you don’t even need a recipe! Here’s how it goes:
- Place boneless skinless chicken breasts (about 2 lbs.) in the Instant Pot.
- Pour a 16 oz. (2 cups) of your favorite salsa over the chicken breasts.
- Cook in the Instant Pot on MANUAL/HIGH PRESSURE for 15 mins. Do a QUICK RELEASE when the cooking cycle is complete.
- Using tongs or a fork, remove chicken from Instant Pot to a cutting board ( reserving the cooking liquid/salsa in the Instant Pot).
- Using two forks; shred the chicken. Add shredded chicken to a large bowl. Spoon reserved cooking liquid over chicken until chicken has reached desired level of juiciness ( you may not need to add all of the reserved liquid).
10 Ways to Serve Salsa Chicken:
- Tacos- stuff hard or soft taco shells with Salsa Chicken and favorite taco toppings ( like lettuce, cheese and sour cream).
- Burritos-Lay out a large flour tortilla on a flat surface. Scoop salsa chicken, beans (like pinto or black) and rice onto tortilla, making a line down the center of the tortilla. Fold ends and roll to create a burrito. Eat as is or wrap in aluminum foil and heat in the oven until tortilla and filling are hot.
- Bowls- Build a Salsa Chicken burrito bowl by layering or grouping your favorite ingredients in a bowl. Customize ingredients based on each person’s preference. Some ideas: Beans (black or pinto), rice ( like Cilantro Lime Rice (Chipotle copycat) , lettuce, Pico de gallo, sour cream, cheese, roasted veggies ( like zucchini, yellow squash and bell peppers), guacamole, avocados and fresh cilantro ( and oh course salsa chicken).
- Taco Salad- Top chopped Romaine lettuce with salsa chicken, corn, beans (black or pinto), sliced tomatoes, shredded cheddar cheese, sour cream and sliced green onions. I like to crush up a few tortilla chips to sprinkle over salad.
- Baked Potatoes- Slice cooked potatoes open and fluff potato with a fork. Add chicken and extra salsa. (add any of your favorite toppings). You can also sauté seasonal veggies ( like zucchini and corn) in a skillet and add to potato.
- Quesadillas- Heat a large skillet over medium heat. Lay one flour tortilla flat, sprinkle with shredded cheese ( I like Mexican blend) and salsa chicken. Lay a second tortilla over the top of chicken/cheese. Heat in skillet until tortilla turns golden brown. Flip over and continue to cook until cheese melts and tortilla is golden brown. Top with favorites like sour cream, guacamole, avocados, more salsa.
- Over Rice/Cauliflower rice - serve over rice ( try Instant Pot Cilantro Lime Rice) or cauliflower rice with black beans and extra salsa.
- Tortilla Soup- make a quick base for tortilla soup (like this one from Food & Wine (substituting the chicken breast in recipe with salsa chicken) add salsa chicken right before serving.
- Sandwiches- pile chicken sky high on your favorite sandwich roll ( like toasted Ciabatta, Bolo, or even a hamburger bun) add some crisp lettuce, a bit more salsa and a sprinkling of Cotija cheese and fresh cilantro.
- Lettuce Wraps- for a great low-carb/Keto option, spoon Salsa Chicken into lettuce cups (I like Romaine leaves or Iceberg varieties for extra crunch) and add toppings of your choice (cheese, sour cream, fresh cilantro).
And the list goes on….nachos, enchiladas, tortilla soup...what will you make with Salsa Chicken?
Recipe Notes:
What type of salsa to use for Salsa Chicken?
Here’s the beauty of this recipe, you can use any type of salsa you like! You can use fresh or jarred salsa or if you’re so inclined homemade salsa. You can use mild, medium, hot or even salsa verde for a tasty twist.
If using extra chunky salsa
If you are using an extra chunky salsa you’ll want to add ¼ cup of water to the pot along with the salsa, since the salsa is the only liquid we’ll be using in the Instant Pot ( we don’t want to dreaded “burn” message).
Can I use frozen chicken?
Yes, no problem! You can use frozen chicken breasts. Cook time remains the same, it just takes the pot a little longer to come to pressure with frozen chicken.
Can you use chicken thighs to make salsa chicken?
Sure, you can use boneless , skinless chicken thighs instead of chicken breasts. Just change the cook time to 8 minutes.
Freeze for future meals
Salsa chicken freezes really well. I like to portion mine out and package it in freezer bags so I can easily use for future meals.
Can this be made in a slow cooker instead?
Absolutely! Use the same ingredients/amounts listed in recipe. Place the chicken into slow cooker and pour salsa over the chicken. Cook on high for 1 ½ - 2 hours. Follow the rest of the recipe for instructions on shredding chicken. If using frozen chicken make sure to thaw before adding it to the slow cooker.
More Mexican Inspired Instant Pot Recipes You Might Like:
- Mexican Street Corn- Have you tried making corn on the cob in the Instant Pot yet? It's so good!
- Cilantro Lime Rice -Step up your rice game with this Chipotle copycat extra flavorful side dish.
- Easy Chicken Burrito Bowls- Chicken, black beans, corn, rice, enchilada sauce (or salsa) and taco spices. Only 10 mins. cook time!
Instant Pot Salsa Chicken
Pot! Only two ingredients needed; chicken and
salsa . A quick 15 minutes cook time in the Instant Pot and you’ve got the most juicy,
flavorful shredded chicken that can be served so many ways. Use to make tacos, burritos, bowls, salads, sandwiches and so much more.
Ingredients
- 2 lb. skinless boneless chicken breasts
- 16 oz. fresh or jarred salsa
- Extra salsa for adding to cooked chicken (optional)
Instructions
- Place chicken in the Instant Pot. Pour salsa over chicken.
- Lock the lid and set value to SEALINSet Instant Pot to MANUAL/PRESSURE COOK on High Pressure for 15 minutes. Once cooking cycle is complete do a QUICK RELEASE to release pressure from the pot. Transfer the chicken (with tongs or a forto a cutting board, reserving cooking liquid in Instant Pot.
- Shred chicken breast with two forks. Transfer chicken to a large bowl. Spoon reserved cooking liquid over chicken until desired level of juiciness (You may not need/want to use all reserved liquid). If you have extra salsa you can add some additional to the chicken, if desired.
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