Instant Pot Salsa Chicken
Tender shredded chicken cooked quickly in the Instant Pot with salsa and bright lime for easy tacos, bowls, or sandwiches.
Equipment
- Instant Pot or electric pressure cooker
- Tongs
- Mixing Bowl
- Cutting board and fork or two forks (for shredding)
- Measuring cups and spoons
Ingredients
- 3-4 lb chicken breasts boneless, skinless, fresh or frozen
- 1 1/2 cup chicken broth or water or pineapple juice
- 1 cup salsa mild or hot
- 1 tbsp garlic minced
- 1 jalapeño chopped
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1 tbsp onion powder
- 1 tsp Italian seasoning herbs
- 1/4 tsp red pepper flakes optional
- lime juice and zest from one lime
Instructions
- Pour the chicken broth (or water/pineapple juice) into the Instant Pot and add the salsa, minced garlic, chopped jalapeño, salt, black pepper, onion powder, Italian seasoning, and red pepper flakes (if using). Stir to combine.
- Add the chicken breasts to the pot, ensuring they are at least partially submerged in the liquid.
- Seal the Instant Pot and cook on high pressure for 10–12 minutes for fresh chicken or 12–15 minutes for frozen breasts, then allow a natural release for 5–10 minutes before quick-releasing any remaining pressure.
- Use tongs to transfer the cooked chicken to a bowl or cutting board, reserving some of the cooking liquid in the pot.
- Shred the chicken with two forks or cut it into pieces, then return some of the reserved cooking liquid to the shredded chicken to keep it moist and flavorful.
- Stir in the lime zest and lime juice, taste and adjust seasoning if needed, then serve the chicken on tortillas or as desired with avocado, cilantro, and cheese.
Notes
- Use frozen chicken directly from the freezer if preferred.
- Reserve a few tablespoons of cooking liquid to moisten shredded chicken.
- Adjust jalapeño and red pepper flakes for spiciness.
- Salsa choice (mild or hot) controls overall heat.