Skinnytaste > Recipes > Dairy Free > Instant Pot (Pressure Cooker) Easy Salsa Shredded Chicken

Instant Pot (Pressure Cooker) Easy Salsa Shredded Chicken

This post may contain affiliate links. Read my disclosure policy.

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

Instant Pot (Pressure Cooker) Easy Salsa Shredded Chicken

4.63 from 35 votes
0
Cals:125
Protein:22
Carbs:3
Fat:3
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!
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!
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Yield: 5 servings
Serving Size: 1 /2 cup

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.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

Nutrition

Serving: 1 /2 cup, Calories: 125 kcal, Carbohydrates: 3 g, Protein: 22 g, Fat: 3 g, Cholesterol: 66 mg, Sodium: 379 mg, Fiber: 1 g

Categories:

Rate and review this recipe!

Your email address will not be published. Required fields are marked *

Rate this Recipe:




163 comments on “Instant Pot (Pressure Cooker) Easy Salsa Shredded Chicken”

  1. I just made this last night. I hate cooking and finding an easy recipe like this one makes cooking more bearable.

    Since it’s just me, I used 1 fresh chicken breast. I had some of my homemade dry chili seasoning mix that I used to spice the chicken with. I was a bit leary about the no water aspect of the recipe, but followed through. It came out fantastic. Used the entire 20 minute cook time as instructed. Served it over some brown rice I made earlier in the week, topped with some light sour cream and some Trader Joes healthier guacamole. It was great! I will be making this again, for sure. Thank you for sharing this!

  2. I just made this tonight and it was super easy. However, I was a little wary of cooking it for 20 minutes, and after reviewing my IP manual decided on 10 minutes. I used 2, 10oz boneless chicken breasts and they were frozen. Not sure how you could pressure cook this for 20 minutes. Cooked and ready to shred after 10 mins cooking and natural release.

  3. This recipe is so simple and so delicious! I use it in summer to add protein to my lunch salads. I also like changing the salsa flavor from week to week to mix it up. It’s also easily customize-able. I can make spicy chicken for my husband and mild for myself. This is one recipe I return to over and over again.

  4. I found this recipe when I needed something quick. It was so easy and so good! I used it to make chicken tacos when my son and grandkids were visiting and they all loved it.! Definitely a keeper!

  5. How long for the natural release.? It took 17 minutes! It was very tasty, but 37 minute cook time is long for a weeknight dinner. 

  6. Made this last night for Taco Tuesday. I made a mistake and added cinnamon instead of cumin but realized once I closed the lid. I reopened and added the cumin. It turned out delish even with the mistake! My husband said it was the best taco I’ve ever made and my 9 year old loved it too! Thanks so much for the easy and delicious recipe!

  7. I made this recipe for tacos, and it was seriously some of the best chicken I’ve ever had! So easy to make.

  8. Amazing! We have used the chicken in tacos and on a salad with salza dressing. This will become a staple in our kitchen.

  9. Yummy!  I did the slow cooker version, doubled it and used the leftovers for skinny chicken enchiladas!  I can’t believe how easy this recipe is!  Love it!  Thank you!

  10. Excellent!! Sirred in corn and black beans and had them warming while shredding the chicken. Made a very nice bowl!

  11. Made this last night for dinner in my instant pot. Very delicious and more importantly my 3 teenagers loved it and they are picky eaters. I will be making again. Thanks for sharing.

  12. What’s a good brand of salsa or do you make it homemade I can’t ever seem to find a jar brand that’s super good any suggestions 

  13. Pingback: Fit Foodie: INSTANT POT! – Crazy Runderful

  14. hi – the recipe does not state high pressure just Cover and 20 minutes. Natural release. Do I assume it is high pressure unless noted otherwise
    thanks for the great recipes