Instant Pot Salsa Chicken — Salsa chicken is a flavorful, healthy dish that the whole family will love. This recipe starts with boneless skinless chicken breasts and a can of salsa verde, which you mix in your Instant Pot. You then cook it on high pressure for 12 minutes to get tender, juicy meat! The best part? It’s so easy – dump everything in your pot and start cooking!
INSTANT POT SALSA CHICKEN
I love making Instant Pot Salsa Chicken because it’s so easy. All you need are the two ingredients listed and an electric pressure cooker! It doesn’t get easier than that, but I like to add extra seasonings for more flavor in my dish- this chicken turns out wonderfully tender with just those few additions; plus, no one likes bland food.
This Instant Pot recipe is a quick and easy meal to make. It’s one of my favorite dishes in the entire repertoire since it only requires two ingredients (plus some extra spices)! You can throw together this Salsa Chicken with as little effort by following these simple steps: wash your chicken breasts before cooking them on high pressure for 20 minutes; add all-natural salsa verde or green tomatillo sauce when they’re finished steaming away while keeping an eye out so that you don’t overcook them at room temperature too much because then everything will be mushy.
When To Use Instant Pot Salsa Chicken
If you want to maximize your meal’s flavor and nutrition, don’t shy away from using Mexican shredded chicken. With so many recipes that use this versatile protein source as their main ingredient or addition, there are sure plenty of ways to incorporate it into all sorts of delicious dishes!
The best way is probably by just making some homemade burritos with these tasty treats inside–it’ll feel like they’re home cooking up a storm when we make them ourselves instead of going out each night ordering takeout every single time around now doesn’t seem quite satisfying anymore.
Ingredients Needed For Instant Pot Salsa Chicken
- Boneless, Skinless Chicken Breast
- Salsa (Regular or Salsa Verde)
How To Make Instant Pot Salsa Chicken
Start by seasoning your chicken with salt and pepper. Then place your chicken into the Instant Pot bowl.
Add the salsa over the chicken. Press the Pressure Cook/Manual button and the + or – button to select 20 minutes on high Pressure. When the timer beeps (mine beeps), turn the valve to venting and do a quick release.
Then and only then, the silver pin is wholly dropped; carefully open the lid, remove chicken, and shred with two forks or the tool I showed in my picture instructions. Then add the chicken to the sauce, and then use your chicken in burrito bowls, sliders, etc.
What to Serve with Salsa Chicken
The versatility of this shredded chicken is endless. Once you pressure cook it, use the strands in various dishes such as tacos, enchiladas, or quesadillas!
The possibilities are only limited by your imagination when using pulled meat that has been cooked on high heat for an extended time. Everything from pizza to taco salad awaits those who dare try them out at home with just one ingredient:
How to Store & Freeze
You can store any leftover salsa chicken in an airtight container for 4-5 days. For best results, reheat in the microwave for 1 minute or heat with a skillet for 2—3 minutes on each side until heated through and enjoy!
To Freeze: Freezer any leftover Instant Pot Salsa Chicken, let it cool to room temperature, and then place into a freezer-safe container or freezer bag. Set in the freezer, it will last for about a month.
For best results, let the shredded chicken thaw in the refrigerator overnight.
MORE INSTANT POT RECIPES:
- INSTANT POT RICE KRISPIE TREATS
- INSTANT POT CHICKEN BROCCOLI AND RICE
- HOMEMADE INSTANT POT HOMEMADE GHEE
- INSTANT POT SOUTHERN DEVILED EGGS
- INSTANT POT ELDERBERRY SYRUP
- TRADITIONAL INSTANT POT ITALIAN WEDDING SOUP
- 1 pound boneless skinless chicken breast
- 1 cup salsa, any type
- salt and black pepper to taste
- Start by seasoning your chicken with salt and pepper.
- Then place your chicken into the Instant Pot bowl,
- Add the salsa over the chicken.
- Press the Pressure Cook/Manual button and the + or - button to select 20 minutes on high pressure.
- When the timer beeps (mine beeps), turn the valve to venting and do a quick release. Then and only then, the silver pin is wholly dropped; carefully open the lid, remove chicken, and shred with two forks or the tool I showed in my picture instructions.
- Then add the chicken to the sauce, and then use your chicken in burrito bowls, sliders, etc.
- Plate, serve, and enjoy!
Amount Per Serving: Calories: 138Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 64mgSodium: 460mgCarbohydrates: 3gFiber: 1gSugar: 2gProtein: 24g
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