Instant Pot Salsa Chicken
This Instant Pot Salsa Chicken is fast, ridiculously flavorful, and endlessly versatile. Made with just a handful of pantry staples, it produces juicy, perfectly seasoned shredded chicken that works in tacos, burrito bowls, enchiladas, nachos, salads, and quesadillas.
Equipment
- 6-quart Instant Pot or larger - Duo or Ultra models work great
- Trivet/steamer rack - optional but recommended for moister chicken
- Tongs - for handling raw and cooked chicken
- Two forks or a hand mixer - for shredding chicken
- Liquid measuring cup - for the broth
- Kitchen scale - optional, for portioning
- Large mixing bowl - for shredding the chicken
- Cutting board and knife - for any optional prep
Ingredients
- 2 lbs boneless, skinless chicken breasts - 900g, about 3-4 medium breasts
- 1 jar chunky salsa - 16 oz / 450g, mild, medium, or hot
- ½ cup low-sodium chicken broth - 120ml
- 1 packet taco seasoning - 1 oz / 28g, or 2 tablespoons homemade
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon kosher salt - adjust based on the saltiness of your salsa
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon fresh lime juice - squeezed at the end
- 2 tablespoons fresh cilantro - chopped, for serving (optional)
Instructions
- Pat chicken breasts completely dry with paper towels. Mix taco seasoning, garlic powder, onion powder, cumin, chili powder, salt, and pepper in a small bowl. Rub spice mixture generously over all sides of each chicken breast.
- Pour chicken broth into Instant Pot inner pot. Place trivet inside if using. Using tongs, place seasoned chicken breasts in the pot in a single layer (slight overlap is okay).
- Pour entire jar of salsa directly over chicken breasts and spread evenly to cover tops. Do not stir before cooking to avoid burn warnings.
- Lock lid and set steam release valve to Sealing position. Pressure cook on HIGH for 10 minutes for average-sized breasts (6-8 oz each) or 12-13 minutes for larger breasts.
- Allow 10-minute natural pressure release after cooking completes. Carefully turn valve to Venting to release remaining pressure, then open lid when float valve drops.
- Transfer cooked chicken to a large bowl. Shred using two forks or a hand mixer on low-medium speed for 20-30 seconds until fully shredded.
- Optional: Use Saute function to simmer and reduce sauce for 5-7 minutes until slightly thickened. Return shredded chicken to pot, stir to coat in sauce, squeeze lime juice over top, and stir again. Garnish with cilantro if desired and serve immediately.
Notes
- Choose the right salsa: Avoid very thick, dry salsas. Use one with a slightly saucy consistency to help build pressure and prevent burn warnings.
- Don't skip natural release: The 10-minute natural pressure release is crucial for tender, juicy chicken. Quick-releasing can result in rubbery meat.
- Use a trivet when possible: Lifting chicken above the broth allows it to steam rather than boil, keeping it more tender and moist.
- Adjust cook time for chicken size: Small breasts (4-6 oz) need 8-9 minutes, while large ones (10 oz+) need 12-13 minutes. When in doubt, err on the side of longer.
- Check internal temperature: Chicken is safe at 165°F (74°C). Use an instant-read thermometer for accuracy.
- Frozen chicken works great: Cook directly from frozen for 15-18 minutes on HIGH with the same 10-minute natural release.
- Double the batch: This recipe scales up easily. Double all ingredients and keep the cook time the same.
- Storage: Refrigerate in an airtight container for up to 4-5 days. Freeze for up to 3 months in portioned bags or containers.
- Reheating: Warm on the stovetop with a splash of broth, in the microwave with a damp paper towel, or in the Instant Pot on Saute-LOW.
- Make it creamy: After shredding, stir in 4 oz of softened cream cheese on Saute setting for a rich, creamy version perfect for quesadillas and burritos.