This is the easiest shredded chicken recipe! This Instant Pot Salsa Chicken comes together quickly and can be used in anything from your next taco night, burrito, or meal prep. With just a few ingredients and less than 30 minutes, you’ll have this pressure cooker salsa shredded chicken ready in no time!
Instant Pot Shredded Salsa Chicken
Using the Instant Pot leads to some super moist shredded chicken and is the easiest way to make shredded chicken! Shredded chicken is one of my go-to recipes when I meal prep buffet style or whenever it’s Taco Tuesday and I need to get something on the table quickly.
For this recipe, you’re welcome to quick release or natural release, I find that the results are the same so it just depends on if I’m in a rush or not.
Related Recipe You May Like: How to Cook a Whole Chicken in an Instant Pot
Ingredients You’ll Need
- chicken breast — I use boneless, skinless breasts. You can also use chicken thighs!
- water — I’m using water, but you can also use chicken broth for additional flavor.
- seasoning — I use a combination of garlic powder, chili powder, salt, paprika, and dried oregano. If you want to change it up, go ahead!
- salsa — go as mild or as spicy as you’d like! I use a jar of medium salsa.
How To Make Shredded Salsa Chicken in the Instant Pot
In the Instant Pot, add the chicken breasts and 1/4 cup of water before adding the seasoning on top of the chicken breasts.
Next, layer the salsa on top of the chicken breasts. Try to keep most of the salsa on top of the breasts.
Close the lid, set the valve to sealing, and set it to manual pressure for 6 minutes.
Natural pressure release for 10 minutes when done. Quick release the rest of the pressure if needed. There shouldn’t much pressure left after.
Shred the chicken and return back to the sauce.
Ways To Use Up Shredded Chicken
Shredded Instant Pot chicken is also great to have on hand as it’s perfect to have some moist shredded chicken to throw in some soup, salad, or if you want to add some additional protein into a meal. Here are some ideas of how to use shredded chicken:
- Freezer Chicken Burritos
- Sub the chicken for the beef in this Taco Bowl Meal Prep
- Chicken Taquitos
- These three recipes that I make with leftover chicken
- In tacos
Make Ahead Tips
- Store the shredded salsa chicken in the fridge for up to five days in an airtight container.
- You can freeze the salsa chicken! Store in the freezer for up to three months. I like to freeze them in 1 cup/1 breast increments in freezer safe bags so I can pull out and defrost just what I need.
Recipe Tips & Notes
- You can use a KitchenAid mixer to shred your breasts quickly and easily.
- This shredded chicken recipe was only tested in the Instant Pot DUO Plus 60, 6 Qt 9-in-1.
- Be sure to layer the salsa on top of the chicken. I find layering ingredients helps prevent burn notices.
- You can easily double or triple this recipe if you’re cooking for a crowd! You can scale it by pressure cooking the chicken 6 minutes per pound.
Instant Pot Salsa Chicken
Ingredients
- 2 chicken breast, (1 pound)
- ¼ cup water, or chicken broth
- ½ tablespoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon oregano
- 430 mL salsa
Instructions
- In the Instant Pot, add in the chicken breasts and 1/4 cup of water before adding the seasoning on top of the chicken breasts.
- Next, layer the salsa on top of the chicken breasts. Try to keep most of the salsa on top of the breasts.
- Close the lid, set the valve to sealing, and set it to manual pressure for 6 minutes.
- Natural pressure release for 10 minutes when done. Quick release the rest of the pressure if needed. There shouldn’t much pressure left after.
- Shred the chicken and return back to the sauce.
Nutrition Per Serving
More Instant Pot Recipes To Try
- Instant Pot Korean Inspired Ragu
- Instant Pot BBQ Chicken
- Instant Pot Buffalo Chicken
- Instant Pot Meatballs
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