You're favorite salsa, chicken, and an Instant Pot is all you need for a quick, versatile shredded chicken. This chicken is great for with rice, tacos, enchiladas, or on a salad.
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 rice, or roll it up in tortillas for an easy Baked Chicken Flauta.
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How to Make Salsa Chicken in the Instant Pot
It's recommended to have at least 1 cup of broth or water in the Instant Pot to prevent the burn notice from happening.
I've made this numerous times with just the 1 cup of salsa and the chicken, and have never had any issues.
But if you are worried, then add 1 cup of broth or water in the instant pot first, then 1 cup of salsa, place the chicken breast on top and season with salt and pepper.
Place the lid on and set the valve to sealing. We're cooking this on high pressure for 20 minutes. I've had some comments suggesting that 20 minutes is too long. If you are concerned about the chicken overcooking, then do 15 minutes.
After the time is up, you can leave it on keep warm or turn off the instant pot and carefully release the steam. I do this over my kitchen hood.
Open the lid and shred the chicken right in the pot or remove it to shred. I like to mix it back into the juice to absorb all the flavor.
Can I use Frozen Chicken Breast in the Instant Pot?
You definitely can, but the chicken needs to be separate and not frozen together.
If your chicken breast is frozen together, then you will need to thaw it slightly until you can separate each breast. For frozen chicken add 5 extra minutes of cooking time, so 25 minutes total.
How to Make Salsa Chicken in the Slow Cooker
Add seasoned chicken breast to the slow cooker and pour the salsa on top. Cook on low for 8 hours or high for 4 hours.
The chicken breast needs to be fresh/thawed. Don't use frozen chicken in a slow cooker.
Once done shred chicken in the slow cooker and place lid to keep warm or serve immediately.
How to store for Meal Prep and Freezer Method
I make a double batch of this chicken and store portions in the fridge for the same week or in the freezer for future meals.
The salsa chicken will last 5 days in the refrigerator. It's a great protein to have for a quick salad, rice bowl, or on tostadas.
To freeze cooked salsa chicken, place cooled chicken either in freezer safe bags or containers in the freezer up to 3 months.
Allow to thaw overnight in the refrigerator and heat chicken on the stove or microwave. It's such a great time saver!
Here are some recipes to make with the Salsa Chicken:
Baked Chili Rellenos with Salsa Chicken
2 Ingredient Instant Pot Salsa Chicken Recipe
Equipment
- Pressure Cooker or Slow Cooker
Ingredients
- 2 lbs Chicken Breast
- 1 Cup Salsa Store bought /homemade Red or Green salsa.
- Season chicken with salt and pepper
Instructions
- Add salsa to instant pot and place chicken breast on top. Season chicken with salt and pepper.
- Close Instant Pot lid and move valve to Sealing. Select Manual and High Pressure for 20 minutes.
- 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.
- 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:
- Place fresh/thawed seasoned chicken breast into slow cooker, add salsa on top. Cook on High for 4 hours, or low for 8 hours.
- 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.
Video
Notes
Nutrition
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.
Deana says
I've been using this recipe for a while now and it's the one thing I've made repeatedly in my IP. I love that it's so simple, and even better - I can throw frozen chicken breasts in and have them ready to easily shred in 45 minutes from start to finish. I primarily use this for my chicken enchiladas but it's great on salads, tacos and burritos. I freeze the leftover salsa chicken and have it on hand for super quick dinners! Thanks so much for an easy and tasty recipe!
Renee says
Thanks so much for the review, Deana! I agree this chicken is so easy and delicious 🙂