If you love a fast, flavorful meal that fits perfectly into busy weeknights, you are going to adore this Instant Pot Shredded Salsa Chicken Recipe. It’s packed with vibrant salsa verde, tender chicken breasts, and a hint of taco seasoning that transforms simple ingredients into a mouthwatering dinner. The Instant Pot does all the heavy lifting, making sure your chicken comes out juicy and easy to shred every single time. Whether you’re in the mood for tacos, salads, or burrito bowls, this recipe delivers an effortless, delicious centerpiece you’ll want to make again and again.
Ingredients You’ll Need
The beauty of this dish lies in its simplicity and the harmony of flavors each ingredient brings to the table. Each is carefully chosen to enhance the texture, zest, and aroma of the dish without overwhelming it.
- 1 ½ lbs. chicken breasts: The lean protein base that absorbs all the lovely seasonings and salsa.
- 2 Tbsp. olive oil: Adds richness and helps sauté the onions to perfection.
- ½ red onion (finely diced): Provides a subtle sweetness and crunch once cooked down.
- 2 cloves garlic (crushed): Brings a fragrant depth that wakes up the whole dish.
- 1 Tbsp. taco seasoning mix: A blend of spices that gives this recipe its irresistible southwestern vibe.
- ¼ – ½ tsp. salt (to taste): Enhances all the other flavors without overpowering them.
- ¾ cup salsa verde (mild): The star ingredient delivering zesty tang and vibrant color.
- ¼ cup water: Keeps the chicken juicy during pressure cooking and helps build a flavorful sauce.
How to Make Instant Pot Shredded Salsa Chicken Recipe
Step 1: Sauté the Onions and Garlic
Start by setting your 6-quart Instant Pot to sauté mode. Heat the olive oil, then toss in the finely diced red onion. Let it cook for 2 to 3 minutes until the onions turn soft and translucent, filling your kitchen with a gentle sweetness. Add the crushed garlic and sauté for another minute to release those bold, aromatic flavors that form the foundation of the dish. Once done, turn off the Instant Pot to prepare for the next step.
Step 2: Prepare the Chicken and Seasonings
Give the bottom of the pot a good scrape to get rid of any stuck bits from sautéing, ensuring nothing burns during pressure cooking. Nestle the chicken breasts right on top of the softened onions. Sprinkle the taco seasoning mix and salt evenly over the chicken, making sure every bite will be flavorful. This seasoning layer is what makes the Instant Pot Shredded Salsa Chicken Recipe truly special.
Step 3: Add Salsa Verde and Water
Pour the salsa verde and water over the chicken, allowing that bright green salsa to mingle with the spices and onion underneath. To ensure the chicken absorbs all those lovely juices, pick each piece up briefly so the liquid can reach underneath. This step keeps the meat juicy and loads it with flavor.
Step 4: Pressure Cook the Chicken
Seal the Instant Pot lid and make sure the pressure release valve is set to “sealed.” Set the cooker to high pressure for 10 minutes. After cooking, don’t rush to open it—let the pot rest for an additional 10 minutes on natural pressure release. This waiting time is essential for tender, shred-ready chicken that practically falls apart on a fork.
Step 5: Shred and Let It Rest
Once you carefully release any remaining pressure and open the lid, use two forks to shred the chicken right in the pot. This shredding step is where all the magic happens—the chicken soaks up the remaining salsa and juices, making every bite beautifully moist. Let it sit for 5 to 10 minutes before serving to deepen the flavor.
How to Serve Instant Pot Shredded Salsa Chicken Recipe
Garnishes
Some fresh garnishes can really elevate your shredded salsa chicken experience. Think chopped cilantro, a squeeze of lime for brightness, diced avocado for creaminess, or even a sprinkle of shredded cheese. These pops of color and flavor complement the dish perfectly and offer a personalized touch that makes the meal feel festive and fresh.
Side Dishes
Because the chicken itself is packed with flavor and moisture, simple sides work best. Serve alongside fluffy Mexican rice, refried beans, or a crisp green salad. For a lighter option, add some charred corn or a fresh pico de gallo. These sides balance out the meal without competing with the star, the Instant Pot Shredded Salsa Chicken Recipe.
Creative Ways to Present
Don’t limit yourself to tacos or bowls—you can get really creative here. Use the shredded chicken as a topping for nachos, fill quesadillas, or wrap it up in lettuce cups for a low-carb twist. It also makes a delicious sandwich filling paired with pickled jalapeños and creamy avocado spread. The versatility of this dish is truly remarkable, making mealtime fun and different every time.
Make Ahead and Storage
Storing Leftovers
After enjoying your Instant Pot Shredded Salsa Chicken Recipe, store any leftovers in an airtight container in the refrigerator. The shredded chicken will stay fresh for up to 4 days and keeps its rich flavor as it sits in the salsa-infused juices.
Freezing
If you want to keep this meal ready to go, freeze the shredded chicken in portion-sized freezer bags or containers. It freezes beautifully for up to 3 months. Just make sure to cool it completely before freezing to preserve the best texture and flavor.
Reheating
When reheating, gently warm the chicken in a skillet over medium heat or microwave it with a splash of water or broth to keep it moist. Avoid cooking at too high a temperature to prevent drying out. The residual salsa keeps the chicken juicy, so a gentle reheat preserves all that lovely saucy goodness.
FAQs
Can I use frozen chicken breasts for this recipe?
Absolutely! One of the biggest perks of the Instant Pot is its ability to cook from frozen. Just add a few extra minutes to the cooking time to ensure the chicken is fully cooked and tender.
How spicy is the salsa verde in this recipe?
This recipe uses mild salsa verde to keep the flavors bright without overwhelming heat, but if you prefer a little more kick, you can always swap in a spicier salsa or add a pinch of cayenne pepper to the seasoning mix.
Can I substitute chicken thighs for breasts?
Yes, chicken thighs work wonderfully and often stay even more tender and juicy. Just adjust cooking times accordingly and make sure they are fully cooked before shredding.
Is this recipe gluten-free?
Generally, yes! Most taco seasoning mixes and salsa verde are gluten-free but always check the labels to be sure. This simple recipe is a great option for gluten-free meal planning.
Can I make this recipe in a slow cooker?
You can, but the Instant Pot version is much quicker. If using a slow cooker, cook on low for about 4-6 hours until the chicken is tender and easy to shred.
Final Thoughts
This Instant Pot Shredded Salsa Chicken Recipe has become a go-to in my kitchen, and I can’t recommend it enough. It’s fast, flavorful, and versatile, making it perfect for busy days or casual get-togethers. Give it a try and watch it become one of your favorites too—once you taste how juicy and satisfying this salsa-infused chicken is, the Instant Pot will become your new favorite kitchen sidekick!
Print
Instant Pot Shredded Salsa Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: Mexican
Description
This Instant Pot Shredded Salsa Chicken recipe delivers tender, flavorful chicken breasts cooked quickly with a vibrant salsa verde and seasoned with taco spices. Perfect for tacos, burrito bowls, or salads, this easy meal comes together in just 30 minutes with minimal effort using the Instant Pot pressure cooker.
Ingredients
Chicken and Seasonings
- 1 ½ lbs. chicken breasts
- 1 Tbsp. taco seasoning mix
- ¼ – ½ tsp. salt (to taste)
Vegetables and Aromatics
- 2 Tbsp. olive oil
- ½ red onion, finely diced
- 2 cloves garlic, crushed
Liquids
- ¾ cup salsa verde (mild)
- ¼ cup water
Instructions
- Prepare the Instant Pot: Set your 6-quart Instant Pot to the sauté function. Add the olive oil and diced red onion, then sauté for 2-3 minutes until the onions become translucent.
- Add Garlic: Stir in the crushed garlic and continue sautéing for about 1 minute to release its aroma. Then turn off the Instant Pot.
- Layer the Chicken: Scrape the bottom of the pot to remove any bits stuck to the surface. Place the chicken breasts on top of the sautéed onions evenly.
- Season the Chicken: Sprinkle the taco seasoning mix and salt evenly over the chicken breasts for seasoning.
- Add Salsa and Water: Pour the salsa verde and water over the chicken. Lift the chicken breasts slightly to allow some of the liquid to get underneath, ensuring even cooking.
- Seal and Cook: Secure the Instant Pot lid, ensuring the pressure release valve is set to sealed.
- Pressure Cook: Cook the chicken on high pressure for 10 minutes. After the timer ends, let the Instant Pot naturally release pressure (NPR) for an additional 10 minutes without opening the lid.
- Release Steam: Carefully open the pressure release valve to release any remaining steam and then open the lid.
- Shred the Chicken: Use two forks to shred the chicken directly in the pot. Let the shredded chicken sit in the liquid for 5-10 minutes to absorb the flavors before serving.
- Serve: Enjoy your shredded salsa chicken in tacos, burrito bowls, or on top of salads for a delicious, versatile meal.
Notes
- Adjust salt according to your taste or dietary restrictions.
- Use mild salsa verde for a subtle flavor or opt for medium/hot to add more spice.
- For meal prep, store the shredded chicken in an airtight container in the refrigerator for up to 4 days.
- The cooking time is based on fresh chicken breasts; frozen chicken may require additional cooking time.
- Leftover shredded chicken can be frozen for up to 3 months.
