Instant Pot (Pressure Cooker) Easy Salsa Shredded Chicken

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An Easy Salsa Shredded Chicken recipe for your Instant Pot or electric pressure cooker.

This is the EASIEST Instant Pot recipe EVER! Just TWO ingredients: salsa and chicken plus some spices makes a delicious juicy chicken that can be used in tacos, over rice, salads and more!

Made with just TWO (2) ingredients – salsa and chicken plus some spices – this makes a delicious juicy chicken that can be used in tacos, over rice, salads and more! This is the EASIEST Instant Pot recipe on my entire website,

Instant Pot (Pressure Cooker) Easy Salsa Shredded Chicken – just TWO ingredients: salsa and chicken plus some spices makes a delicious juicy chicken that can be used in tacos, over rice, salads and more! Weight Watchers Smart Points: 2 Calories: 125

I’ve been making shredded salsa chicken in my slow cooker forever, sometimes with chicken breasts and other times with thighs. It’s my go-to when I want easy chicken to add to enchiladas, tacos, etc.  I was asked for an Instant Pot version, so here it is!

Instant Pot (Pressure Cooker) Easy Salsa Shredded Chicken – just TWO ingredients: salsa and chicken plus some spices makes a delicious juicy chicken that can be used in tacos, over rice, salads and more! Weight Watchers Smart Points: 2 Calories: 125
This is the EASIEST Instant Pot recipe EVER! Just TWO ingredients: salsa and chicken plus some spices makes a delicious juicy chicken that can be used in tacos, over rice, salads and more!
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4.63 from 35 votes
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Instant Pot (Pressure Cooker) Easy Salsa Shredded Chicken

125 Cals 22 Protein 3 Carbs 3 Fats
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Yield: 5 servings
COURSE: Dinner
CUISINE: American
This is the EASIEST Instant Pot recipe EVER! Just TWO ingredients: salsa and chicken plus some spices makes a delicious juicy chicken that can be used in tacos, over rice, salads and more!

Ingredients

  • 1 pound skinless, boneless chicken breast
  • 1/2 teaspoon kosher salt
  • 3/4 teaspoon cumin
  • black pepper, to taste
  • pinch oregano
  • 1 cup chunky salsa

Instructions

  • Season chicken on both sides with spices.
  • Place into the Instant Pot and cover with salsa.
  • Cover and 20 minutes. Natural release.
  • Once the Instant Pot releases the pressure, put the chicken onto a plate and use two forks to shred.
  •  *If using a slow cooker, cook on low for 4-6 hours or until the chicken is done.

Nutrition

Serving: 1/2 cup, Calories: 125kcal, Carbohydrates: 3g, Protein: 22g, Fat: 3g, Cholesterol: 66mg, Sodium: 379mg, Fiber: 1g
WW Points Plus: 3
Keywords: easy shredded chicken breast Instant Pot, Instant Pot shredded chicken, salsa chicken in the instant pot, Salsa Shredded Chicken

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163 comments

  1. If I’m making for a crowd, and want to do 3-4 lbs of chicken, how long should I set the timer?

  2. Such an fast, easy and flavorful dinner! 

  3. how do you adjust time for chicken thighs so not to dry out?

  4. This was great. I used all the leftover juice to make a lovely flavoured brown rice in the Instant Pot. 

  5. This was the first recipe I made in the IP. Very simple recipe. Adjusted the time from 20 minutes to 10 minutes according to the manual. Glad I did this otherwise the chicken would have been over cooked. Loved the chicken and had it over brown rice. Thank you. Looking forward to trying more Skinnytaste recipes in the IP. 

  6. I was very hesitant to try this because there isn’t any liquid in the recipe except the liquids from the salsa and that’s a minute amount. But I trusted you, Gina! And it failed. I got the burn notice within 3 minutes of full pressurization. I turned it off and did a quick release, then I removed the chicken and as much salsa as I could. I used water to scrape at the bottom. Then I put a cup of liquid in, I put the chicken on the trivet and added the salsa on top of the chicken trying not to lose much into the water. I started again, this time at 16 minutes because it was partially cooked. It came out ok, but not as good as the slow cooker version. I learned my lesson and some recipes are just better in the slow cooker! 

    • I ran into the same issue. I was concerned about not having enough liquid for the instant pot, so I threw in 16 ounces of salsa! I still got the food burn notice. I want the chicken to cook in the salsa, not on top of it, so I added 1/2 cup of water, and stirred it all around.

  7. There are no settings in recipe. Is it low, medium or high pressure cook????

  8. I love this dish!! I usually make it in the instant pot but am trying it in the slow cooker today! This one freezes really well. I usually meal prep enough for two weeks and freeze half right away. Thank you!!!

  9. I read somewhere to use a hand mixer to instantly shred pork, beef, or chicken. Works amazingly and so much quicker and easier than shredding with forks. Thought I would share.

  10. Can you do this with frozen chicken as well? 

    • Yes, I use frozen chicken quite frequently after forgetting to thaw it out. #busymomlife Depending on the size & number of frozen breasts you are using will determine your pressure cook time. I usually cook 2-3 chicken breasts, cook them on manual high pressure for 15-28 minutes, followed by a natural pressure release. Hope this helps! If you’re unsure how long to cook your frozen breasts you can Google info for different recommendations. Or just start with 15 & you can always put them back on if they aren’t cooked thoroughly.

    • That was supposed to say 15-18 minutes, not 28. I apologize 😬

  11. Hello!! First, let me say I love your recipes!!!
    In regards to the fastest, easiest way to shred the chicken.
    Use a hand mixer!!! Can be done right in the instant pot

  12. Seriously the easiest and tastiest recipe for a quick dinner idea. I love all Mexican style foods!

  13. I added extra liquid and I got a burn notice, for the first time. Maybe chicken should be on a trivet.

  14. I like the recipe but 20 mins is way too much time. More like 10-12 mins is sufficient. 

  15. I’m wondering if the 20 minute cook time is for frozen chicken? Mine was awfully dry after following your recipe and I’m not sure what I did wrong. I am an Instant Pot newbie…

  16. Can you make it in a crock pot?

  17. The directions say “cover & 20 minutes”. Can you be a little more specific about what setting? Poultry? Meat? Pressure cook? 20 mins of what?

  18. Is this chicken frozen? Can you use frozen?

  19. I have been making this staple recipe by Ms. Gina for YEARS now.  I add frozen corn or corn on the cob sometime and serve over parboiled rice or on corn tortillas with avocado slices and a little salt.  My family LOVES it!!!!  THANK YOU so so much Ms. Gina for ALL of your wonderful recipes that are health conscious. YOU are my GO-TO person for everything I make. LOVE SKINNYTASTE.COM!!!!!!!!

  20. 20 on HIGH PRESSURE???
    ..Or Should I press the Meat/Stew Button?