Instant Pot Salsa Chicken

close-up of Instant Pot Salsa Chicken

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Two ingredients is all you need to make this easy and delicious Instant Pot Salsa Chicken. So grab your Instant Pot (or pressure cooker) and have a simple shredded chicken recipe on your table in just 20 minutes!


  • 1 1/2 lbs boneless, skinless chicken breasts
  • 1 16 oz jar of salsa (or 2 cups of homemade salsa)*


  1. Add steamer basket to your Instant Pot and place chicken on top. Pour salsa over chicken. Be sure that chicken is well coated with salsa.
  2. Close lid and valve to the sealing position. Set to pressure cook on high for 10 minutes. Once finished, allow to natural release pressure for 5 minutes and then manual release any remaining pressure.
  3. Using tongs, remove cooked chicken breasts and place on a cutting board.
  4. Once cooled to be safely handled, use two forks to shred chicken.
  5. Use tongs to add chicken back into Instant Pot and stir in with remaining salsa.
  6. Store in the fridge for up to 3 days (see note above about freezing).

*You may need to add a little salt if your salsa is low sodium or you just prefer more salt in your chicken.