This Instant Pot Salsa Chicken is a simple, 4-ingredient recipe for the perfect dinner! Serve it on its own, over rice, in tacos or burritos, you name it!
Lightly grease Instant Pot and pour salsa into the pot.
Place chicken breasts on top of the salsa and season with salt (just sprinkle lightly) and taco seasoning.
Stir to coat the chicken in seasoning and salsa.
Put the lid on, turn the valve to sealing, and select Manual or Pressure Cook for 10-15 minutes. The exact cook time will depend on the size of your chicken breasts and if they are fresh or frozen. For small, fresh chicken breasts, 8-10 minutes is good. For large, fresh chicken breasts, 12-15 minutes is good. For frozen, add 2-3 minutes to the cook time. My largest chicken breast was 300 grams and I cooked for 12 minutes.
When the cook time is up, turn the Instant Pot off and allow the pressure to release naturally for 10 minutes before opening the valve and removing the lid.
Shred chicken and toss in juices. Serve over rice, in tacos, on a salad, or on its own.
Video
Notes
Tips:
Use a canned or jarred salsa. Fresh salsas don't have quite as much liquid and we need that to build pressure.
Adjust the cook time as needed. Keep in mind that the cook time will depend on the size of your chicken breasts and whether they are fresh or frozen. Use 10-15 minutes as an estimate, but adjust as needed.
Check the temp. Before you shred and serve your chicken, use a meat thermometer to verify that the internal temperature is 165ºF.
To shred the chicken, you can use two forks to pull it apart or go at it with a handheld electric mixer. Either method works great!