Instant Pot Salsa Chicken Recipe

Course: Main Course

Cuisine: Mexican

Keyword: instant pot salsa chicken

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings:

Calories: 237kcal

Author: Jessica Formicola

Using just 4 ingredients, whipped up super tender and amazingly zesty chicken breasts in the Instant Pot.

Coat the inner bowl of the Instant Pot with cooking spray .
Pour the ½ cup low-sodium chicken stock and 1/2 cup of the salsa into the pot, stirring to combine.
Add the 1 1/2 pounds boneless skinless chicken breasts, trying as hard as possible for a single layer. Top with the remaining 1 1/2 cups of the salsa and then sprinkle with the 1 packet taco seasoning mix.
Lock and seal the lid. Make sure the steam release knob is in the closed position and then set the pot for high heat steam release knob is turned to sealing and set the Instant Pot to manual high pressure for 15 minutes.
Set the Instant Pot to cook on high pressure for 10-12 minutes (the longer end for bigger cuts). When it is done, allow for 5 minutes of natural release before releasing the remainder manually.
Remove the lid carefully and transfer the chicken to a cutting board. Using two forks, shred the chicken meat into bite-size pieces.
Use immediately, refrigerate or freeze for later.
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