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shredded instant pot salsa chicken in a white serving dish
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5 from 1 vote

Instant Pot Salsa Chicken

Instant Pot Salsa Chicken is a super easy shredded chicken recipe you can use for tacos, burritos, chimichangas and so much more.

Course Main
Cuisine Mexican
Prep Time 5 minutes
Cook Time 10 minutes
pressure time 10 minutes
Total Time 25 minutes
Servings 10
Calories 63kcal
Author Dee
Cost $5


  • 4 boneless skinless chicken breasts about 1 ½ to 2 pounds
  • 1 teaspoon sea salt
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried minced onions
  • ¼ teaspoon cayenne pepper or chili powder
  • 1 cup red salsa


  • Place the chicken in the Instant Pot
  • Sprinkle the seasonings over the chicken
  • Pour the salsa over the chicken, and place lid on Instant Pot
  • Turn vent to sealing position, and hit PRESSURE COOK for 10 minutes
  • Pot will take a few minutes to reach pressure, then count down and cook for 10 minutes. When pot beeps, allow pressure to release for 10 minutes, then turn vent knob to venting to release remaining pressure
  • When pin drops, remove lid. Chicken should be at 165 degrees, according to meat thermometer. Use electric mixer or two forks to shred chicken, and serve or use in your favorite Mexican recipes that call for cooked chicken


Use your favorite taco seasoning if you want!


Calories: 63kcal | Carbohydrates: 3g | Protein: 10g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 29mg | Sodium: 469mg | Potassium: 261mg | Fiber: 1g | Sugar: 1g | Vitamin A: 235IU | Vitamin C: 1.4mg | Calcium: 13mg | Iron: 0.5mg