Easy Instant Pot Salsa Chicken Recipe
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!
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Servings: 8
Calories: 235kcal
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
Serving: 4oz | Calories: 235kcal | Carbohydrates: 3g | Protein: 23g | Fat: 14g
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