Instant Pot Salsa Chicken
Tender shredded chicken cooked in salsa and seasonings for quick tacos, bowls, or sandwiches.
Servings: 6 servings
Ingredients
- 3-4 lb chicken breasts, boneless and skinless fresh or frozen
- 1 1/2 cup chicken broth or water or pineapple juice
- 1 cup salsa mild or hot
- 1 tbsp minced garlic
- 1 jalapeño chopped
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1 tbsp onion powder
- 1 tsp Italian seasoning or mixed herbs
- 1/4 tsp red pepper flakes optional
- lime juice and zest from one lime
Instructions
- Place the chicken breasts in the Instant Pot insert in an even layer.
- Pour the chicken broth (or water/pineapple juice) and salsa over the chicken, then add the minced garlic, chopped jalapeño, salt, black pepper, onion powder, Italian seasoning, and red pepper flakes if using. Do not stir.
- Secure the lid and set the pressure valve to sealing. Cook on high pressure for 12 minutes for fresh chicken or 15 minutes for frozen chicken, then allow a 10-minute natural release before quick-releasing any remaining pressure.
- Use tongs to transfer the cooked chicken to a bowl or cutting board. Shred the chicken with two forks or chop it to your preferred size.
- Add some of the reserved cooking liquid back to the shredded chicken and stir to moisten and flavor the meat; taste and adjust seasoning if needed, then stir in the lime juice and zest.
- Serve the shredded salsa chicken on tortillas or as desired, topping with avocado, cilantro, and cheese if you like.
Equipment
- Instant Pot or Electric Pressure Cooker
- Tongs
- Mixing Bowl
- Cutting board and knife
- Measuring Cups and Spoons
Notes
- Use frozen chicken without thawing for a quick hands-off meal.
- Reserve some cooking liquid to keep shredded chicken moist.
- Adjust salsa heat level to your preference.
- Omit jalapeño for a milder version.