serving salsa chicken on a tortilla
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5 from 7 votes

Instant Pot Salsa Chicken

This quick and easy Instant Pot dump meal is so delicious and so versatile. Just dump all the ingredients in the pot and within minutes, you'll have dinner served.
Prep Time5 mins
Cook Time10 mins
NPR5 mins
Total Time20 mins
Course: Main Course
Cuisine: Tex-Mex
Keyword: Dump & Start, Quick & Easy
Category: Poultry
Cooking Method: Instant Pot
Difficulty: Super Easy
Development Status: Finished
Servings: 10 tacos
Calories: 119kcal
Author: Valerie Cooper

Ingredients

  • 4 large chicken breasts skinless, boneless, approx. 2 lbs
  • 1 jar salsa 16 oz
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp ground black pepper
  • 1/2 tsp kosher salt or to taste

Instructions

  • Add the chicken breasts to the pot and dump the salsa and spices on top of the breasts.
  • Close the pot and set it to cook on 'Manual' / 'Pressure Cook' for 10 minutes and allow for a 5-minute natural pressure release (NPR).
  • Release any remaining pressure, open the pot and allow the cooked chicken breasts to sit for 5 minutes before shredding.
  • Use a hand mixer set to medium speed and begin shredding the chicken. Once some of the chicken has shredded, you may wish to adjust the mixer to medium-high for quicker and more complete shredding.
  • Serve and enjoy.

Video

Nutrition

Serving: 0.5cup | Calories: 119kcal | Carbohydrates: 3g | Protein: 20g | Fat: 2g | Cholesterol: 57mg | Sodium: 554mg | Potassium: 482mg | Fiber: 1g | Sugar: 1g | Vitamin A: 9.6% | Vitamin C: 2.4% | Calcium: 2.3% | Iron: 4.4%