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
Scale
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.
