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bowl of shredded salsa chicken in front of the Instant Pot
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Instant Pot Salsa Chicken

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!
Course Main Course
Cuisine Instant Pot
Prep Time 5 minutes
Cook Time 6 minutes
Natural Pressure Release 10 minutes
Total Time 21 minutes
Servings 3 to 4 servings
Calories 228kcal
Author Carmy

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.

Video

Nutrition

Calories: 228kcal | Carbohydrates: 13g | Protein: 35g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 97mg | Sodium: 1997mg | Potassium: 1018mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1339IU | Vitamin C: 5mg | Calcium: 68mg | Iron: 2mg