This easy 4 ingredient instant pot salsa chicken checks all the boxes! Budget friendly, ready in less than 30 minutes, low calorie, low fat, keto, low carb and most importantly, delicious!
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If you were to ask about a recipe that is one of my absolute favorites on rotation in my kitchen, I would introduce you to this easy 4 ingredient Instant Pot Salsa Chicken!
It really is no exaggeration when I say that it checks ALL the boxes. This Mexican inspired shredded chicken is budget friendly, ready in less than 30 minutes (allowing for instant pot pressurization time), low calorie, low fat (healthy), keto, low carb and most importantly, delicious!
I almost forgot, it packs a whopping 49 grams of protein per serving and comes in at less than 300 calories! Plus, it is super satiating and can be served in SO many different ways.
I would definitely say this Instant Pot shredded chicken has a Mexican spin, so if you are looking for other great Mexican recipes to accompany, definitely check out this Mango Habanero Salsa, Vodka Margarita, Instant Pot Tri Tip and Tres Leches Pancakes.
So, let’s get cooking this delicious dish that I hope will be in your dinner rotation for years to come!
Why this Instant Pot salsa chicken is the perfect weeknight dinner
- Great family friendly recipe with minimal preparation time that you can pop right in your Instant Pot. Prep time is less than 10 minutes and then you can relax and wait!
- As the title states, only 4 ingredients necessary! Plus, it makes a very large batch which is great for large families or lots of leftovers. It also freezes super well and is great for meal prep.
- One pan and one pot meals are the best. Who doesn’t love one pot to clean up. That’s it!
- I apologize but it bears repeating: budget friendly, low calorie, low fat, keto, low carb and most importantly, delicious!
Ingredients
- Chicken: I recommend boneless skinless chicken breast for this recipe.
- Salsa: You can use any salsa of choice, mild, medium or hot.
- Onion: Sweet (preferred), yellow or red onions.
- Taco Seasoning: You can use any taco seasoning of choice.
- Water
- Optional Garnishes: Diced green chilies, shredded carrots, jalapeño (pickled or fresh) sour cream, limes and cilantro.
Instructions
- Defrost chicken if from frozen.
- In Instant Pot, add cubed chicken, diced onion, taco seasoning and salsa.
- Pour 1 cup water into salsa jar, close shake (to get any extra salsa) and dump over chicken and other ingredients.
- Stir to make sure no ingredients are sticking to the bottom of the Instant Pot. Make sure water covers the entire bottom.
- Cook on high pressure for 25 minutes.
- Once finished, press cancel and quick release remaining pressure.
- Once all pressure is released, shred the chicken (I recommend a wire potato masher).
Thickness (Soup v Stew): You can add an additional cup of water if you wish to make your salsa chicken more like a soup. If you do so, I recommend adding 2 tablespoons of chicken flavored Better than Bouillon or a chicken bouillon cube.
What size to cube the chicken
I recommend cutting your chicken into cubes about 1-2 inches by 1-2 inches. It doesn’t need to be exact at all. You can throw chicken scraps in as well. You can even use bigger chunks. However, it is easier to shred at the end if you cut smaller.
How to shred the chicken
My favorite and (I believe) the easiest way to shred the chicken is to use a stainless steel wire “potato” masher. Using oven mitts, remove the Instant Pot and place on a heat resistant surface (stove is best).
Using the oven mitt, hold the instant pot steady and use the steel masher to mash the chicken in a down twisting motion. If you are not using this method, you can wait for the chicken to fully cool and shred by hand but this method takes longer.
What to serve with salsa chicken
This Mexican shredded chicken is great in tacos, burritos, enchiladas, quesadillas, nachos, tostadas and served over salads and rice bowls.
You can also serve with a side of tortilla chips, black beans, soft tortillas, guacamole, fresh corn, Mexican coleslaw, grilled veggies or a fresh Chayote Salad.
Garnishes include diced green chilies, shredded carrots, jalapeño (pickled or fresh) sour cream, limes and cilantro.
And let’s not forget my favorite way to serve (albeit a little unusual!): Spoon shredded chicken and juice over shredded carrots and top with sliced pickled jalapenos. Just trust me.
FAQ and expert tips
The Instant Pot quick release is the quickest way to release pressure and stop cooking. To do it, press or turn the steam release handle/button. Be very careful as released steam will burn.
Other easy chicken recipes!
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4 Ingredient Instant Pot Salsa Chicken
Equipment
- Wire Potato Masher
Ingredients
- 5 lbs boneless skinless chicken breast (cut into 1-2 inch cubes)
- 24 oz salsa mild, medium or hot
- 1 large onion (diced)
- 1 packet taco seasoning
- 1 cup water
- optional garnish: diced green chilies, shredded carrots, jalapeño (pickled or fresh) sour cream, limes and cilantro.
Instructions
- In Instant Pot, add cubed chicken, diced onion, taco seasoning and salsa.
- Pour 1 cup water into salsa jar, close shake (to get any extra salsa) and dump over chicken and other ingredients.
- Stir to make sure no ingredients are sticking to the bottom of the Instant Pot. Make sure water covers the entire bottom.
- Cook on high pressure for 25 minutes.
- Once finished, press cancel and quick release remaining pressure.
- Once all pressure is released, shred the chicken (I recommend a wire potato masher).
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