Instant Pot Salsa Chicken
A quick 30-minute pressure-cooked dish of tender, shredded chicken bathed in bold salsa and green chile flavor. Perfect for tacos, bowls, or burritos, this halal-friendly recipe delivers restaurant-quality results with minimal effort and cleanup.
Print
Pin
Servings: 6 servings
Calories: 280kcal
Ingredients
- 3 (6-ounce) boneless, skinless chicken breasts
- 2 cups chunky salsa (24 oz jar)
- 1 cup chopped green chiles (11 oz can)
- 1 tbsp ground cumin
- 1 tbsp chili powder
- 1 tsp dried oregano
- 0.5 tsp salt
- 0.5 tsp black pepper
- 2 tbsp olive oil (optional)
Instructions
- Season chicken breasts with cumin, chili powder, oregano, salt, and pepper.
- Heat oil in Instant Pot on sauté setting, sear chicken 2-3 minutes per side (optional).
- Add salsa, green chiles, and any accumulated juices.
- Close lid, set to pressure cook (high) for 15 minutes.
- Natural release for 10 minutes, then shred chicken with two forks.
- Stir mixture gently before serving.
Notes
Use fresh or store-bought salsa
Shred with fork or use chicken shredder attachment
Store in airtight container up to 3 days
For extra flavor, add 2 cloves garlic, minced
Serve warm in tortillas, rice bowls, or grain salads
Shred with fork or use chicken shredder attachment
Store in airtight container up to 3 days
For extra flavor, add 2 cloves garlic, minced
Serve warm in tortillas, rice bowls, or grain salads
Nutrition
Serving: 1g | Calories: 280kcal | Carbohydrates: 15g | Protein: 30g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 100mg | Sodium: 450mg | Fiber: 3g | Sugar: 5g