Make this Instant Pot Salsa Chicken for juicy, flavorful shredded chicken in minutes. It’s perfect for tacos, burritos, rice bowls, and easy weeknight dinners.
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Instant Pot Mexican Chicken
This recipe is my favorite way to prepare chicken for an easy and flavorful weeknight option.
- Perfect for hectic weeknights when dinner feels overwhelming.
- Just 10 minutes of prep, then the Instant Pot does the work with 15 minutes of cooking time.
- Great for tacos, burritos, quesadillas, burrito bowls, taco salad, enchiladas, and more.
- An easy meal-prep option with only 4 ingredients.
Recipe Tips for Success
After making this recipe dozens of times, here are my top tips to help you make it perfectly every time.
1. Use natural release. Letting the pressure release naturally keeps the chicken extra juicy and tender.
2. Shred the chicken while warm. The chicken shreds much more easily when it’s still hot.
3. Make sure the valve is set to “Sealing.” This is one of the most common mistakes when cooking with an Instant Pot.
Ingredients & Estimated Cost:
- Chicken stock (½ cup – $0.25) – Substitute water for the chicken stock if needed.
- Boneless skinless chicken breasts (2 pounds – $6.96) – You can also use chicken thighs or ground chicken with this recipe.
- Chunky salsa (16 oz – $2.48) – Use your favorite salsa, medium, hot, or mild salsa, according to your taste.
- Taco seasoning mix (1 packet – $0.98) – 2 Tablespoons of homemade taco seasoning works as a substitute.
The recipe cost is calculated based on the amounts needed and may vary due to fluctuating grocery costs.
How To Make Salsa Chicken
Pour the ingredients into the Instant Pot, cook, shred, and serve. Let me show you how.
- Pour the chicken stock into the Instant Pot, followed by ½ cup of salsa.
- Add in the chicken.
- Sprinkle the taco seasoning over the chicken.
- Pour the remaining salsa over the chicken, lock the lid in place, and cook for 15 minutes on high pressure.
- Allow the pressure to release naturally before removing the lid.
- Shred the chicken and serve.
Flavor Ideas
- Mango Salsa Chicken: Use mango salsa instead of regular salsa.
- Pineapple Salsa Chicken: Use pineapple salsa instead of regular salsa.
- Black Bean Salsa Chicken: Add one can of drained black beans to the pot before cooking.
Salsa Chicken Instant Pot Recipe FAQs
Serve the chicken as is, or top it with your favorite taco toppings, such as shredded cheese, sour cream, avocado, corn, and diced tomatoes in a taco shell, in tortillas, over rice, or over a bed of lettuce. It also goes well with Spanish Rice, Refried Beans, or Mexican Fruit Salad.
Yes, just do not fill the Instant Pot past the max fill line.
I used a 6-quart Instant Pot.
Yes. Cook it on HIGH for 2-3 hours or on LOW for 4-6 hours.
Instant Pot Salsa Chicken
Recipe Cost 10.67 Serving Cost 1.77Equipment
- Instant Pot
- Liquid measuring cup
- cutting board
Ingredients
- ½ cup chicken stock
- 2 pounds about 4 boneless skinless chicken breasts
- 16 oz jar chunky salsa
- 1 packet taco seasoning mix or 2 tablespoons homemade taco seasoning
FOR SERVING: (all optional)
- Taco shells
- Rice
- All your favorite toppings
Instructions
PUT INGREDIENTS IN POT:
- Pour chicken stock into an Instant Pot.
- Pour about ½ cup of salsa into the pot.
- Add chicken and taco seasoning.
- Pour the remaining salsa over the chicken, making sure the chicken is coated.
PRESSURE COOK:
- Lock the lid in place and make sure the steam release knob is turned to sealing.
- Set Instant Pot to cook on high pressure for 15 minutes.
- When the cooking time is done, let the pressure naturally release.
- Quick release any remaining pressure.
TO FINISH:
- Remove the lid carefully and move the chicken to a cutting board.
- Use 2 forks to shred the chicken for tacos or bowls.
Notes
Recipe Tips:
- Use natural release. Letting the pressure release naturally keeps the chicken extra juicy and tender.
- Shred the chicken while warm. The chicken shreds much more easily when it’s still hot.
- Make sure the valve is set to “Sealing.” This is one of the most common mistakes when cooking with an Instant Pot.
Storage Tips:
- Freezing: Place the chicken in a freezer-safe bag or container and freeze for up to 3 months.
- Thawing: Thaw Instant Pot salsa chicken in the refrigerator overnight. You can also thaw it at room temperature for 2-3 hours.
- Reheating: Reheat the chicken on the stovetop or in the microwave.
Carrie Robinson says
This is such a genius way to make taco and burrito filling! 🙂 Definitely going to give this a go soon.
Sisley says
My favourite midweek meal at the moment. So tasty and great for leftovers the next day too.
Alison Corey says
Your Instant Pot Salsa Chicken recipe is an absolute game-changer! I can’t believe how easy it is to make flavorful, juicy shredded chicken in such a short time.
Suja md says
This looks and sounds fabulous! Love this recipe.
Sara Welch says
Enjoyed this for dinner tonight and it did not disappoint! Turned out tender, juicy and delicious; easily, a new family favorite recipe!