this Two-ingredient Instant Pot Salsa Chicken The perfect, easy meal prep option. It's easy, quick, and the best shredded chicken for salads, tacos, taco bowls, and more! We even have a slow cooker option.
This Shredded Chicken Salsa Is a Great Choice for High-Quality Protein gluten free, dairy free, low carb, antiquityand Overall 30making it a great choice for a variety of dietary needs!
The Best Instant Pot Salsa Chicken Recipe
if you love me All purpose shredded chickenyou’re going to love this easy salsa chicken recipe! I use it on everything I do frozen burritos to salad, burrito bowl,etc.
Basically foolproof, this is my go-to when I need easy, kid-friendly meals during the week. Use lean chicken breasts and your favorite salsa. Then, throw everything in instant pot. After 20 minutes, you can have tender and delicious chicken! All you have to do is chop it up with a fork and add it to your favorite meals.
However, if you don’t have an Instant Pot, don’t worry. This recipe is just as easy slow cooker. Plus, it's a great option if you don't have time to stand in the kitchen. Just toss everything in at the start of the day and come back and eat!
Required ingredients and substitutions
*Scroll down to the recipe card for the full recipe and ingredient list!
- chicken: You will need one pound of organic boneless skinless chicken breasts. Or, if preferred, boneless, skinless chicken drumsticks will work.
- Salsa: Use your favorite Qingqingjiang or red salsa. Store bought or homemade options are great!
where do i buy meat
- 100% grass-fed, grass-finished beef
- Free range organic chicken
- humanely raised pork
- wild seafood
Delivered to your door! Find the latest ButcherBox offers right here!
How to Make Instant Pot Salsa Chicken
- season: Season chicken on both sides with salt and pepper.
- Combine: Place the chicken into your insert pressure cookerthen pour the salsa over the top.
- chef: Seal the pressure cooker. Then, press the pressure coo/manual button and set the pressure cooking time for 20 minutes.
- release: Carefully turn valve to exhaust position for quick release.
- Shred: Once the silver needle drops, carefully open the pressure cooker lid. Then, transfer the chicken to a plate or cutting board and shred it with two forks. enjoy!
Watch the video here:
Slow cooker options
Slow Cooker Shredded Chicken Salsa is just as delicious and juicy as the Instant Pot version, and it’s so easy to make! Here's how:
- Remove the chicken from the slow cooker and shred it with two forks.
- Place chicken breasts into insert slow cooker.
- Pour salsa over top.
- Cover and cook over high heat for 3 hours.
Food recommendations
There are so many ways to enjoy this Instant Pot Salsa Chicken! Some of my favorite options include:
Don’t forget to add your favorite toppings. Some good options include extra salsa, Guacamolechopped lettuce, shredded cheese, sour cream, Greek yogurt, scallions and pickled red onions.
How to store and freeze
- shop Place leftover salsa chicken in an airtight container in the refrigerator for 4-5 days.
- freeze Keep the chicken for 3-4 months, defrosting it in the refrigerator overnight when ready to eat.
- reheat Place leftovers in a skillet in the microwave or stovetop over medium heat. Or, just drink it cold!
FAQ
The most common cause of tough chicken is cooking it for too long. Make sure not to leave it in the Instant Pot for too long!
Yes! You can use frozen chicken as long as you make the Instant Pot version and don't use a slow cooker. Just add an extra 2-3 minutes to ensure it's fully cooked.
Feel free to prepare this recipe on the stovetop! To do this, place the chicken breasts in a pot and cover with water. Bring the liquid to a boil and simmer until the meat is no longer pink. This takes approximately 10-12 minutes.
Transfer chicken to a bowl and let cool slightly. Then, chop it up with two forks and toss with the salsa. enjoy!
More chicken recipes to try
- 1 pound Organic boneless skinless chicken breast
- salt and pepper
- 1 cup Choice of Salsa: Regular or green sauce
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Season chicken with salt and pepper.
1 pound organic boneless skinless chicken breast, salt and pepper
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Place the chicken into the pressure cooker insert.
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Add 1 cup salsa.
1 cup salsa of choice: regular or salsa verde
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Press the Pressure Cook/Manual button and then press the + or – button to select High Pressure 20 Minutes.
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Once completed, turn the valve to the exhaust position for a quick release. Once the silver needle drops, carefully open the lid, remove the chicken, and shred with two forks.
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Enjoy with your favorite fixtures! make my homemade Guacamolemust!
- Place chicken breasts into slow cooker insert and cover with salsa.
- Cover the pot and cook on high heat for 3 hours.
- Remove the chicken and shred it with two forks.
Stove direction:
- Place the chicken breasts in the pot and pour in enough water to cover the chicken.
- Bring to a boil over medium heat and simmer until the chicken is no longer pink, 10 to 12 minutes.
- Transfer the chicken breasts to a bowl, let cool slightly, then shred the chicken with two forks!
Storage:
- shop Place leftover salsa chicken in an airtight container in the refrigerator for 4-5 days.
- freeze Keep the chicken for 3-4 months, defrosting it in the refrigerator overnight when ready to eat.
- reheat Place leftovers in a skillet in the microwave or stovetop over medium heat. Or, just drink it cold!
Serve: 1ServeCalories: 148kilocaloriescarbohydrate: 4gramprotein: 25gramFat: 3gramSaturated fat: 1gramPolyunsaturated fats: 1gramMonounsaturated fats: 1gramTrans fats: 0.01gramcholesterol: 73milligramssodium: Chapter 558milligramsPotassium: Chapter 587milligramsfiber: 1gramsugar: 2gramVitamin A: Chapter 346IUVitamin C: 3milligramscalcium: twenty fourmilligramsiron: 1milligrams
