Looking for a juicy and tender shredded chicken recipe that can be prepped in minutes? Instant Pot salsa chicken couldn’t be easier and turns out perfectly every time!
Electric pressure cookers are one of my favorite kitchen appliances. They’re my go-to when I want a no-hassle method for cooking meat that will still turn out juicy and tender every time.
This Instant Pot salsa chicken is a perfect example! Tender, shredded chicken only takes minutes to prep and is perfect for tacos, salads, bowls, and so much more. Best of all, this entire recipe can be ready in less than 45 minutes.
How to make Instant Pot salsa chicken
Making delicious and flavorful shredded chicken is as simple as adding seasoning, letting it cook in the Instant Pot, and shredding. Let’s see how it’s done!
Step 1: In a small bowl, mix the chili powder, cumin, oregano, coriander, garlic powder, and salt. Sprinkle over both sides of the chicken breasts.
Step 2: Transfer the chicken to the instant pot. Add the chicken broth.
Step 3: Pour salsa on top of the chicken breasts. Do not stir.
Step 4: Close the lid, make sure the valve is set to “sealing”, then cook on manual high pressure for 10 minutes.
Step 5: Once the timer beeps, allow the pressure to naturally release for 10 minutes, then turn the valve to “venting” to carefully release the remaining steam.
Step 6: With a slotted spoon, transfer the chicken breasts to a medium bowl. Carefully shred the chicken.
Step 7: Add between a ½ cup and 1 cup of the cooking liquid to the chicken, stirring, until your desired sauciness is achieved.
Thanks to the Instant Pot, shredding chicken has never been easier! The electric pressure cooker prevents the chicken breast from drying out while speeding up the cooking process, so you can have healthy, lean protein ready to enjoy in less than 45 minutes.
How to serve shredded chicken
There are so many delicious ways to enjoy this recipe. It’s so convenient for quick, flavorful lunches or dinners that are packed with protein!
One of my favorite ways to eat Instant Pot chicken is over burrito bowls. While the chicken is cooking, I whip up some brown rice, then add the chicken on top and garnish with chopped cilantro and lime. A little cheese and avocado would be great on there, too!
In the mood for tacos or burritos? Just add tortillas!
Shredded chicken is also a great way to add protein to salads. I like to play on the Southwestern flavors with a chipotle dressing, chopped avocado, and shredded Mexican cheese. You could even throw a few sliced jalapeños on there if you like heat!
From bowls to wraps to salads and beyond, you’ll never run out of ways to use a good shredded chicken recipe.
Leftovers can be stored in an airtight container in the refrigerator. I recommend eating the chicken within three days.
For longer storage, you can keep the chicken in an airtight container in the freezer. It will stay fresh for up to three months.
To reheat, microwave the chicken until heated through. Then, enjoy your delicious leftovers for a quick and healthy meal!
Other healthy chicken recipes
Can you ever run out of tasty recipes for chicken breast? It’s so versatile and such a great source of lean protein! If you want to incorporate more chicken into your weekly menu, here are a few recipes I know you’ll love:
For even more delicious inspiration, check out my roundup of the best healthy diabetic chicken recipes!
When you’ve tried this dish, please don’t forget to let me know how you liked it and rate it in the comments below!
Instant Pot Salsa Chicken
- 1 pound boneless skinless chicken breasts
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- ½ teaspoon coriander
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- 1 cup chicken broth
- 1 cup salsa
- lime (optional — for garnish)
- cilantro (optional — for garnish)
- In a small bowl, mix the chili powder, cumin, oregano, coriander, garlic powder, and salt. Sprinkle over both sides of the chicken breasts.
- Transfer the chicken to the Instant Pot. Add the chicken broth.
- Pour salsa on top of the chicken breasts. Do not stir.
- Close the lid, make sure the valve is set to “sealing”, then cook on manual high pressure for 10 minutes.
- Once the timer beeps, allow the pressure to naturally release for 10 minutes, then turn the valve to “venting” to carefully release the remaining steam.
- With a slotted spoon, transfer the chicken breasts to a medium bowl. Carefully shred the chicken.
- Add between a ½ cup and 1 cup of the cooking liquid to the chicken, stirring, until your desired sauciness is achieved.
Could not be easier to make and was terrific on rice, and I don’t care for rice. Five stars
Awesome and very helpful
Chelsea Snook says
MMM! This looks great. Super yummy and perfect for someone watching their carb intake too.