Name: Instant Pot Salsa Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 pound skinless boneless chicken breast; 1/2 teaspoon kosher salt; 3/4 teaspoon cumin; black pepper (to taste); pinch oregano; 1 cup chunky salsa

This Instant Pot salsa chicken recipe is so quick and easy! Make this juicy 2-ingredient pressure cooker shredded chicken to use in tacos, rice bowls, salads, and more.

Instant Pot Salsa Chicken

chicken breast

salt

cumin

black pepper (to taste)

oregano

chunky salsa

Black pepper

Cumin

Season chicken on both sides with spices.

Place into the Instant Pot and cover with salsa.

Cover and 20 minutes. Natural release.

Once the Instant Pot releases the pressure, put the chicken onto a plate and use two forks to shred.

Made this tonight and followed the directions exactly as written.  I think the key to avoiding the burn notice is to carefully spoon the salsa on top of each piece of chicken instead of dumping it into the Instant Pot.  Never had an issue doing it this way.

I absolutely love this easy recipe for days I feel like having chicken tostadas.  I use the tajin flavored tostadas.  I then add FF TJ's refried beans to the tostadas. Then add 2 slices of avocado.   Add the salsa chicken.  Top it off with shredded lettuce and FF shredded cheddar cheese and your favorite salsa...because I like it spicy.  This chicken is so versatile,  but this is my favorite way to have it.

excellent!!! Followed the recipe as written

Recipe worked great! Thanks for the extra tip from frozen. So quick, easy and tender.

Hi. 
I used thighs because it was what I had. Subbed out no sugar added bbq sauce for the salsa. Again it’s what we had on hand lol 
I used cooking spray on the bottom of ip pot just to help with that dreaded BURN NOTICE. Learned that tip way back from your site. Don’t remember exactly what. 
Batch of steel cut oats turned out a disaster for me. Hahaha. Burn notice and messy blow up because this novice didn’t know you WERENT supposed to do a quick release on that. 

Thanks for your great meal ideas!  
Live and learn.

I ran into the same issue. I was concerned about not having enough liquid for the instant pot, so I threw in 16 ounces of salsa! I still got the food burn notice. I want the chicken to cook in the salsa, not on top of it, so I added 1/2 cup of water, and stirred it all around.

Such an fast, easy and flavorful dinner! 

This was great. I used all the leftover juice to make a lovely flavoured brown rice in the Instant Pot. 

This was the first recipe I made in the IP. Very simple recipe. Adjusted the time from 20 minutes to 10 minutes according to the manual. Glad I did this otherwise the chicken would have been over cooked. Loved the chicken and had it over brown rice. Thank you. Looking forward to trying more Skinnytaste recipes in the IP. 

I was very hesitant to try this because there isn’t any liquid in the recipe except the liquids from the salsa and that’s a minute amount. But I trusted you, Gina! And it failed. I got the burn notice within 3 minutes of full pressurization. I turned it off and did a quick release, then I removed the chicken and as much salsa as I could. I used water to scrape at the bottom. Then I put a cup of liquid in, I put the chicken on the trivet and added the salsa on top of the chicken trying not to lose much into the water. I started again, this time at 16 minutes because it was partially cooked. It came out ok, but not as good as the slow cooker version. I learned my lesson and some recipes are just better in the slow cooker! 

There are no settings in recipe. Is it low, medium or high pressure cook????

I love this dish!! I usually make it in the instant pot but am trying it in the slow cooker today! This one freezes really well. I usually meal prep enough for two weeks and freeze half right away. Thank you!!!

I read somewhere to use a hand mixer to instantly shred pork, beef, or chicken. Works amazingly and so much quicker and easier than shredding with forks. Thought I would share.

Instant Pot Salsa Chicken

Prep Time: 10 minutes

Cook Time: 20 minutes

Total: 30 minutes

Servings: 5

Ingredients

Instructions

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