Instant Pot Salsa Chicken

Juicy 2-ingredient Mexican shredded chicken in minutes.

5 from 1 vote

Course: Main Course

Cuisine: Mexican

Diet: Gluten Free

Prep Time: 5

Cook Time: 15

Servings:

Calories: 197kcal

Pour salsa into the Instant Pot insert and lay the chicken breasts on top.
Close the instant pot, set the valve to sealing, and cook at high pressure for 10 minutes, followed by a 5 minute natural release of pressure.
Remove the chicken breasts from the pot and shred them.
Mix back into the salsa before serving.

Use fresh chicken or thawed chicken or see the FAQs below for information on using frozen chicken breasts.
If the chicken is not as moist as you would like, you can add additional salsa, chicken broth, or water before serving.
If you are looking for a diet-friendly meal, be sure to use salsa with no sugar added.
The cooking time listed doesn’t include the time for the Instant Pot to come up to pressure.
Always check for doneness with a meat thermometer. The temperature should be 165 degrees F / 74 degrees C when inserted into the thickest part of the chicken.
Buy Chicken In Bulk – Stock up on chicken breasts when on sale or buy in bulk and freeze for later use.
Double The Recipe – You can double this Instant Pot Salsa Chicken recipe without increasing the cooking time. Make extra salsa chicken to use in additional meals or freeze for later.
Storage - keep in an airtight container inside the fridge for 5 days or in the freezer for 3 months.
There are 0 WW Blue Plan SmartPoints in a serving.