Spicy Shredded Instant Pot Salsa Chicken

easy salsa chicken recipe garnished with cut limes in a white enamel dish

4.78 from 76 votes

Spicy Shredded Instant Pot Salsa Chicken

This delicious spicy shredded Instant Pot salsa chicken recipe is equally perfect for busy weeknights and weekend meal prep! It's easy to prepare, super versatile, and freezes well. Just 4 ingredients and under 40 minutes prep to table!

Prep Time5

Cook Time15

Additional Time15

Total Time35

Course: Main Course

Cuisine: Mexican & Tex Mex

Servings: 6 cups shredded chicken

Author: Tara Kuczykowski

Ingredients

▢ 4 (8-ounce) boneless, skinless chicken breasts
▢ ¾ cup chicken stock
▢ 1 (16-ounce) container fresh cantina-style salsa or homemade fresh salsa, divided
▢ 1 tablespoon taco seasoning mix
▢ kosher salt to taste
▢ 1 medium lime cut into wedges, for serving (optional)

Instructions

Place the stainless steel insert pot into the Instant Pot base, along with the steamer insert. Pour in the chicken stock.
Arrange the chicken breasts on top of the steamer insert. Stir the taco seasoning into the salsa. Reserve about ½ cup of the salsa/seasoning mixture, and pour the rest over top of the chicken.
Lock the Instant Pot lid into place and make sure the valve is set to the sealing position. Using the Pressure Cook setting, cook the chicken at high pressure for 15 minutes. The cooker should take between 10 and 12 minutes to come up to pressure.
When the chicken breasts are done cooking, press the Keep Warm/Cancel button to turn off the cooker. Allow the pressure to release naturally (NPR) for 5 minutes, then use the pressure valve to quick release any remaining pressure.
Once the pressure is released, remove the lid and transfer the chicken breasts to a platter with a pair of tongs. Shred chicken using two forks.
While you're shredding the chicken, press the Sauté button and then Start to reduce the remaining chicken stock mixture by half.
Press the Keep Warm/Cancel button to turn the Instant Pot off. Add the shredded chicken back to the reduced stock, along with the remaining fresh salsa/seasoning mixture and stir.
Season with kosher salt, to taste, and serve warm with cut lime wedges (optional).

Recipe Notes

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 cook time).

Storage: Cooked salsa chicken can be stored in an airtight container in the refrigerator for up to 4 days. Alternately, you can place cooled leftover chicken in a freezer Ziploc bag and freeze for up to two months.

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