Instant Pot Shredded Salsa Chicken

Instant Pot Salsa Chicken (1).png

This is an absolute go-to at our house. Simple, with few ingredients, cooks super quick and extremely versatile.

I use it in on everything from tacos and nachos to salads and an endless number of burrito bowls. It could even fill enchiladas or top a southwest baked potato. Honestly, the options are endless.

The most labor intensive part of this recipe is shredding the chicken. Which you can totally bypass by giving it a rough chop, in a pinch.

I often double the recipe and freeze half for a quick weeknight meal.


1 - 1.5 pounds chicken breast

2 cups of your favorite salsa

1 teaspoon sea salt, fine grain

1 teaspoon cumin

1/2 teaspoon garlic powder

1/2 teaspoon chili powder


  • Throw all ingredients into your Instant Pot and give it a quick stir to combine.

  • Cook on Manual - High Pressure for 9 minutes for thawed chicken and 12 minutes for partially frozen chicken.

    Note: you need to separate the individual breasts if partially frozen. They won’t cook well if you don’t.

  • Quick release the pressure when the Instant Pot is done, being careful to avoid the steam.

    Hint: Quick releasing under your vent hood is a great way to keep steam off the cupboards.

  • Remove the chicken, shred (or chop), return to the pot and mix with all the salsa-goodness.