This post may contain affiliate links. Please read my disclosure policy.
This Two-Ingredient Instant Pot Salsa Chicken is the perfect, easy meal prep option. It’s simple, fast, and makes the best shredded chicken for salads, tacos, burrito bowls, and so much more! We even provide a slow cooker option, too.
A great high-quality protein option, this shredded salsa chicken is gluten-free, dairy-free, low-carb, Paleo, and Whole30, making it a great option for a variety of dietary needs!
The Best Instant Pot Salsa Chicken Recipe
If you love my shredded all-purpose chicken, you will adore this easy salsa chicken recipe! I use it in everything from my freezer burritos to salads, burrito bowls, and more.
Basically failproof, it’s my go-to option when I need easy, kid-friendly meals throughout the week. Use lean chicken breast and your favorite salsa. Then, just dump everything in the Instant Pot. In 20 minutes, you’ll have tender, flavorful chicken ready to eat! All you have to do is shred it with forks and add it to your favorite meals.
Don’t worry if you don’t have an Instant Pot, though. This recipe is just as easy in a slow cooker. Plus, that’s a great option if you don’t have time to stand around in the kitchen. Just toss everything in at the beginning of the day, and come back later ready to eat!
Ingredients Needed and Substitutions
*Scroll down to the recipe card for the full recipe and ingredient list!
- Chicken: You’ll need one pound of organic boneless, skinless chicken breast. Or, boneless, skinless chicken thighs will also work if that’s what you prefer.
- Salsa: Use your favorite green salsa verde or red salsa. Store-bought or homemade options are both great!
Where I Buy My Meat
- 100% Grass-Fed, Grass-Finished Beef
- Free-Range Organic Chicken
- Humanely Raised Pork
- Wild-Caught Seafood
Delivered to your door! The latest ButcherBox deal can be found right here!
How to Make Instant Pot Salsa Chicken
- Season: Season your chicken with salt and pepper on both sides.
- Combine: Place the chicken in the insert of your pressure cooker, and pour the salsa on top.
- Cook: Seal the pressure cooker. Then, press the pressure coo/manual button, and set the time to cook for 20 minutes on high pressure.
- Release: Carefully turn the valve to venting for quick release.
- Shred: Once the silver pin 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 Option
The slow cooker results in shredded salsa chicken every bit as flavorful and juicy as the Instant Pot version, and it’s just as easy to make! Here’s how:
- Remove the chicken from the slow cooker, and shred it with two forks.
- Place the chicken breasts in the insert of a slow cooker.
- Pour the salsa on top.
- Cover, and cook on high for 3 hours.
Serving Suggestions
There are so many ways to serve this Instant Pot salsa chicken! Some of my favorite options include:
Don’t forget to add your favorite toppings, too. Some great options include extra salsa, guacamole, shredded lettuce, shredded cheese, sour cream, Greek yogurt, scallions, and pickled red onions.
How to Store and Freeze
- Store leftover salsa chicken in an airtight container in the fridge for 4-5 days.
- Freeze your chicken for 3-4 months, and thaw it in the refrigerator overnight when you’re ready to eat.
- Reheat leftovers in the microwave or in a skillet on the stovetop over medium heat. Or, just enjoy them cold!
FAQs
The most common reason for the chicken to turn out tough is that it is overcooked. Make sure not to leave it in the Instant Pot for too long!
Yes! As long as you’re making the Instant Pot version and not using the slow cooker you can use frozen chicken. Just add 2-3 extra minutes to make sure it cooks completely.
Feel free to prepare this recipe on the stovetop instead! To do so, place the chicken breasts in a pot, and submerge them with water. Bring the liquid to a boil, and simmer until the meat is no longer pink. This will take about 10-12 minutes.
Transfer the chicken to a bowl, and allow it to cool slightly. Then, shred it with two forks, and toss it with the salsa. Enjoy!
More Chicken Recipes To Try
- Instant Pot Chicken Adobo
- Instant Pot Chicken Cacciatore
- Instant Pot Chicken and Broccoli
- Instant Pot Taco Meat
- Instant Pot Chicken Fajitas
- Instant Pot Chicken Parm Soup
Two-Ingredient Salsa Chicken (Instant Pot or Slow Cooker)
Ingredients
- 1 pound organic boneless skinless chicken breasts
- Salt and pepper
- 1 cup salsa of choice: regular or salsa verde
Instructions
- Season chicken with salt and pepper.1 pound organic boneless skinless chicken breasts, Salt and pepper
- Place chicken in the insert of your pressure cooker.
- Add in 1 cup of salsa.1 cup salsa of choice: regular or salsa verde
- Press the Pressure Cook/Manual button, and the + or – button to select 20 minutes on high pressure.
- Once done, turn the valve to venting for quick release. Once the silver pin drops has, carefully open the lid, remove chicken, and shred with two forks.
- Serve and enjoy with your favorite fixins! Make my homemade guacamole, for sure!
Notes
- Place chicken breasts in the insert of a slow cooker and cover with salsa.
- Cover and cook on high for 3 hours.
- Remove the chicken, and shred it with two forks.
- Place chicken breasts into a pot and pour in enough water to cover the chicken.
- Place over medium heat, bring to a boil, and simmer until chicken meat is no longer pink, 10 to 12 minutes.
- Transfer chicken breasts to a bowl, allow to cool slightly, and shred the chicken meat with 2 forks!
- Store leftover salsa chicken in an airtight container in the fridge for 4-5 days.
- Freeze your chicken for 3-4 months, and thaw it in the refrigerator overnight when you’re ready to eat.
- Reheat leftovers in the microwave or in a skillet on the stovetop over medium heat. Or, just enjoy them cold!
Did you use thawed or frozen chicken in the pressure cooker for 20 minutes?
I’d like to know also.
Followed steps but got burn notice on my instant pot before it came to pressure. Any ideas?
This recipe is awesome – quick, easy, and flavorful!
Question – if you double or triple the amount of chicken, do you adjust the time in Instant Pot? If so, by how much?
Thank you!
What is your favorite jar of salsa?
You can use absolutely any for this recipe! Sometimes I do a red salsa or sometimes a green salsa verde! I really like the 365 brand from Whole Foods!
I think the instructions are missing a step? It doesn’t say to put the salsa in the instant pot…
Ok so I liked the sound of this but needed a one pot meal with baby on my hip and my crew ready to eat!!! I chopped the chicken into a few big pieces to shorten cooking time, threw in an extra cup of salsa, a cup of rice and cup of water, cooked for 8 mins on high, quick release, can of black beans mixed in once it was done, and topped with some shredded cheddar. I have the ninja foodi so I popped that broil lid on for 2 minutes and had an amazing casserole the family loved! Will be making this again.
For the stovetop directions, when/how do you add/use the salsa? Thanks!
This is yummy mixed with a little sour cream and rice. Also you do NOT need to salt and pepper the chicken first. The salsa makes it salty enough!
what time should you use if you double the chicken?
Do you use jarred salsa or deli style salsa? Thanks!
Jar!
Simple recipe that can be used for meals all week long.
i should”t open your pages with an empty stomach.
They all look yummy……
SUCH a great meal prep recipe!!
SO easy! Love it!
This looks SO SO easy!! Must try it ASAP
I want my lunch to be like that!!
Josh makes this too! My boys love it!
This looks like the perfect chicken to have on hand for meals all week long! Love how easy it is!