This easy Salsa Shredded Chicken recipe comes together with just six ingredients, and is made in the Instant Pot making it perfect for meal prep, game-day recipes or potluck!
I love making a batch of shredded chicken in my Instant Pot! It takes just a little over 30 minutes, with no need to poach chicken on the stove or watch water (literally) boil. It’s easy, mostly hands-off, and there are so many ways to customize it.
This Instant Pot Salsa Chicken is one of my favorite ways to prep shredded chicken for tacos, burrito bowls, and tostadas. Really, anything where you want that salsa chicken flavor to be the star of the dish!
I like to use a leftover batch of my blender restaurant-style salsa, but store-bought works just as well. Serve it over rice with my Mexican street corn salad for an easy weeknight bowl, or tuck it into tortillas with your favorite toppings.
Ingredients for instant pot salsa chicken
My favorite thing about this recipe? You just dump everything into the Instant Pot and get on with your day. A handful of simple ingredients, very little prep, and plenty of flavor!
- Chicken: boneless, skinless chicken breasts or thighs. You can also use a combination of both.
- Salsa: Your favorite store-bought salsa or homemade blender salsa. This adds flavor and provides the liquid needed for pressure cooking.
- Garlic: aromatics + extra flavor,
- Butter (or ghee): optional. Adds richness and a little extra moisture, especially when using lean chicken breasts.
- Spices: Salt, black pepper, and cumin round out the salsa flavor without overpowering it.
- Tapioca starch or cornstarch (optional): I like to thicken the cooking liquid after pressure cooking so the shredded chicken gets coated in a thicker, glossy salsa sauce. You can also skip this and serve the chicken as is!
how to make salsa chicken in the instant pot
This shredded salsa chicken is so simple and hands-off. The full instructions are in the recipe card below.
Optional: Thicken the Salsa Sauce
You can serve the shredded chicken straight from the Instant Pot with its cooking liquid, or thicken the sauce for a more concentrated salsa flavor. I personally love a thicker sauce for tacos, tostadas, and burrito bowls!
Whisk tapioca starch or cornstarch with a little cold water to make a slurry. Turn on Sauté, stir the slurry into the cooking liquid, and simmer until thickened. Add the shredded chicken back in and toss to coat.
How to Store and Reheat Leftover Salsa Chicken
This Instant Pot Salsa Chicken is perfect for meal prep! Make a batch at the beginning of the week and use it for tacos, burrito bowls, salads, stuff into a sweet potato and more.
- To store: Let the chicken cool, then transfer to an airtight container with some of the salsa sauce. Refrigerate for up to 4 days.
- To reheat: Warm in a skillet over medium-low heat or microwave in 30-second intervals until heated through. Add a splash of water or chicken broth if needed to loosen the sauce.
- To freeze: Store cooled shredded chicken with its sauce in a freezer-safe container or bag for up to 3 months. I like to portion it out for easy future meals. Thaw overnight in the refrigerator before reheating.
Easy Instant Pot Salsa Chicken Recipe
Ingredients
- 2 lbs boneless chicken breast or chicken thighs - or a combo of both
- 1/2 cup salsa - store bought or homemade
- 1 cup chicken broth
- 3 garlic cloves, smashed
- 2 tablespoons butter, unsalted – or ghee - optional, but highly suggest if using chicken breast
- 1 tablespoon cumin powder
- 1 teaspoon salt
- 1 teaspoon pepper
optional to thicken
- 1 tablespoon tapioca or corn starch
- 2 tablespoons cold water
Instructions
Instant Pot (or electric pressure cooker)
- To your Instant Pot add chicken breast, salsa, garlic, butter (if using) and spices. Stir to combine to make sure all ingredients are mixed well and that chicken is covered.
- Set to HIGH pressure and cook on manual for 20 minutes.
- Allow pressure to release naturally for 8-10 minutes and then turn valve to release any remaining pressure. Make sure to use the back of a wooden spoon or thick hand towel to release remaining pressure.
- Shred chicken when tender with two forks. Season to taste with any extra salt and pepper, if desired. Serve and enjoy.
optional to thicken
- Whisk water and tapioca or corn starch until smooth, then stir into the cooking liquid and mix to combine with shredded chicken. Using the Instant Pot's SAUTE function, simmer for 1–2 minutes until liquid is bubbling, and has thickened and is and glossy. Toss one more time with shredded chicken to coat well.
Nutrition
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I’m dairy free…is avocado oil and okay substitute for the butter or is it better to just leave it out and use chicken thighs?
Hi Jen. Avocado oil is fine! Let me know how it turns out – hope you enjoy!
This was so easy, I didn’t have broth so used used water and it was great
So good to know, Jen!