2 Ingredient Instant Pot Salsa Chicken + Video

Salsa and Chicken is all you need for a quick and versatile shredded chicken.

Post updated on April 2020 with updated Pics and Video.

Days when I don’t feel like cooking but still want a fast and easy meal, I know I can count on my Instant Pot to save me.

Especially when all I need is 2 ingredients for shredded chicken that can be paired with some microwaved rice, or roll it up in tortillas for an easy and delicious family meal.

If you don’t have an instant pot, I honestly can’t recommend it enough!

But don’t worry, this Salsa Chicken can also be made in a slow cooker or you can even simmer it on the stove in a pot with a lid and get the same results.

I just love that I can put in semi-frozen chicken breast  in the Instant Pot and still have it ready in less than 30 minutes.

Now you have delicious shredded chicken for Tacos, Burrito bowls, Salads, or even with a side of rice. However you serve it, you’ll be happy to have a yummy meal in less than 30 minutes!

Watch how easy it is to make the Salsa Chicken:

Here are some of my favorite recipes to use Salsa Chicken:

Baked Salsa Chicken Flautas

Crunchy Salsa Chicken Tacos

Taco Wonton Cups

Baked Chili Rellenos with Salsa Chicken

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2 Ingredient Instant Pot Salsa Chicken

Salsa and Chicken is all you need for a quick and versatile shredded chicken.

Course Main Course

Cuisine Mexican

Keyword Salsa Chicken

Prep Time 2 minutes

Cook Time 20 minutes

Servings 6

Author Renee Fuentes

Ingredients

• 2 lbs Chicken Breast
• 1 Cup Salsa Store bought /homemade Red or Green salsa.
• Season chicken with salt and pepper

Instructions

1. Add salsa to instant pot and place chicken breast on top. Season with salt and pepper.

2. Close Instant Pot lid and move valve to Sealing.

3. Select Manual and High Pressure for 20 minutes.

4. When cooking time is up, press the off/cancel button and carefully release the valve to venting. I typically do this under my kitchen hood.

5. Allow chicken to rest for 5 minutes before shredding. Shred chicken in the pot and mix with the remaining salsa. Serve with tacos, salads, quesadillas, burrito bowl, or with rice.

Slow Cooker:

1. Place fresh/thawed Chicken breast into slow cooker, add salsa and a few tablespoons of water. Cook on High for 4 hours, or low for 8 hours.

2. Allow chicken to rest for 5 minutes before shredding. Shred chicken in the pot and mix with the remaining salsa. Serve with tacos, salads, quesadillas, burrito bowl, or with rice.