This delicious spicy shredded Instant Pot salsa chicken recipe is equally perfect for weeknight dinners and weekend meal prep! It’s easy to prepare, super versatile, and freezes well. Just 4 ingredients and under 40 minutes prep to table!
- 4 large boneless, skinless chicken breasts (about 2-lbs.)
- 3/4 cup chicken stock
- 1 (16-oz.) container restaurant-style salsa, divided
- 1 tablespoon taco seasoning
- 1 lime, cut into wedges (optional)
- Place the stainless steel insert pot into the Instant Pot base, along with the included steamer insert. Pour in chicken stock.
- Arrange the chicken breasts, on top of the steamer insert. Stir the taco seasoning into the salsa. Reserve about 1/2 cup of the salsa/seasoning mixture, and pour the rest over top of the chicken.
- Lock the lid on top of the Instant Pot and make sure the steam release knob is turned to “sealing”.
- Press the Manual (Pressure Cook for the new IP-DUO60) button on the front. High pressure should automatically be selected, but if it’s not for some reason, press the Pressure button to toggle it to high.
- Use the plus or minus buttons to set the cook time to 15 minutes. Wait a few seconds and you should hear a beep. At this point, the display will read “on”, indicating that the Instant Pot is pressuring up. Once it comes to pressure (about 9-10 minutes), it will switch to the timer to pressure cook the chicken for 15 minutes.
- When the timer goes off, allow the pressure to release naturally (NPR) for 5 minutes. Then use a thick towel or a pair of tongs to turn the steam release knob to “venting” to release any remaining pressure.
- Once the pressure is released, remove the lid and transfer the chicken breasts to a platter with a pair of silicone-tipped tongs and shred with two forks.
- While you’re shredding the chicken, press the Sauté button and then the Adjust button to select “high” to reduce the remaining chicken stock mixture in half.
- Press the Keep Warm/Cancel button to turn the Instant Pot off. Then add the shredded chicken and remaining salsa/seasoning mixture and stir.
- Serve warm with cut lime wedges (optional).
Frozen chicken breasts: You can use frozen chicken breasts in this recipe. Keep in mind that the Instant Pot will take slightly longer to come to pressure, and add an additional 5 minutes to the cook time (for a total of 20 minutes).
Storage: Cooked salsa chicken can be stored in an airtight container in the refrigerator for up to 4 days. Alternately, you can place is in a freezer Ziploc bag and freezer for up to two months.