serving salsa chicken on a tortilla
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4.92 from 12 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: Chicken, Dump and Start, Instant Pot, Mexican Dinner, Pressure Cooker, Quick and Easy, Salsa, Shredded Chicken, Tacos, Weeknight Dinner
Category: Poultry
Cooking Method: Instant Pot
Difficulty: Super Easy
Development Status: Finished
Servings: 10 tacos
Calories: 119kcal
Author: Valerie Cooper


  • 4 large chicken breasts skinless, boneless, approx. 2 pounds
  • 1 jar salsa 16 ounces
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon ground black pepper
  • ½ teaspoon kosher salt or to taste


  • 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.



Serving: 0.5cup | Calories: 119kcal | Carbohydrates: 3g | Protein: 20g | Fat: 2g | Cholesterol: 57mg | Sodium: 554mg | Potassium: 482mg | Fiber: 1g | Sugar: 1g | Vitamin A: 480IU | Vitamin C: 2mg | Calcium: 23mg | Iron: 0.8mg