Instant Pot Salsa Chicken
This easy Instant Pot Salsa Chicken is perfect for busy weeknights. You need just 5 ingredients and minimal prep to make this tender, juicy and flavourful chicken. It's a versatile protein that can be served in so many ways like tacos, rice bowls, nachos and salads.
Servings: 6
Calories: 212kcal
Equipment
Ingredients
- 2 cups salsa
- 1 can (4 ounce) chopped green chiles
- 1 packet taco seasoning can sub 2.5 tablespoons homemade taco seasoning
- ½ cup chicken broth can sub water; use ¾ cup for an 8-quart Instant Pot
- 2 pounds boneless skinless chicken breasts four 8-ounce breasts
- 1 can (15 ounce) black beans, drained and rinsed optional
- 1 cup frozen corn optional
- Optional garnishes: lime wedges, chopped fresh cilantro
Instructions
- Make the salsa mixture. Stir together the salsa, chopped green chiles and taco seasoning.
- Layer in the ingredients. Pour the broth into the insert, then place the chicken breasts in an even layer along the bottom of the insert. Pour the salsa mixture over the chicken (try to keep most of the salsa on top of the chicken). If using, layer on the black beans, then corn. Do not stir.
- Pressure cook. Close the lid and set the vent to sealing. Pressure cook on Manual high pressure for 15 minutes (your Instant Pot may have a “Pressure Cook” button rather than a “Manual” button). It will take about 10 minutes to come to pressure. At the end of cooking time, allow for at least 10 minutes of Natural Pressure Release (NPR), then quick release the remaining pressure.
- Shred the chicken. Open the lid and use kitchen tongs to remove the chicken breasts to a large plate and shred with two forks. Add the shredded chicken back to the sauce and stir until well combined. The chicken will absorb the sauce as it sits. See Note 1 for tips if you find there’s too much liquid.
- Serve. Assemble soft shell tacos or make a rice bowl with your favourite garnishes. Store any leftovers in an airtight container and serve within 4 days.
Notes
- Liquid: the chicken releases moisture during pressure cooking, adding to the volume of liquid in the pot. If it looks like there's too much liquid, you can use the Sauté function to simmer and reduce the salsa mixture while you shred the chicken.
- Frozen chicken: you can make this with frozen chicken breasts. No need to change the pressure cook time if your chicken breasts are 7-8 ounces each (the pot will take a bit longer to come to pressure). If yours are a bit larger, you'll want to pressure cook for 20 minutes to ensure they will shred nicely. Tip: for even cooking, ensure the breasts are separated and not frozen in a large chunk.
- Servings: can serve up to 8 if serving with side dishes.
- Freezing: transfer to freezer-safe individual or meal portion containers and store for up to 3 months.
- Thawing: thaw overnight in the refrigerator.
- Reheating:
- Stovetop: reheat in a non-stick pan over medium heat, stirring occasionally, until heated through to 165°F.
- Microwave: heat individual portions for 2-3 minutes, stirring once halfway, or until fully heated through to 165°F.
Nutrition
Calories: 212kcal | Carbohydrates: 9g | Protein: 34g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 97mg | Sodium: 1223mg | Potassium: 793mg | Fiber: 3g | Sugar: 4g | Vitamin A: 979IU | Vitamin C: 12mg | Calcium: 36mg | Iron: 2mg
