Instant Pot Salsa Chicken- quick, easy, and versatile shredded chicken recipe. Perfect for tacos, enchiladas, salads, etc. On the table in 30 minutes or less!
Author:Lindsay Cola (Tippens)
Total Time:20 minutes
1– 1.5 lbs boneless, skinless, chicken breasts
1– 12 oz jar red salsa (I used salsa authentic from trader joes)
3 T taco seasoning (Siete foods is my favorite)
1/4 c chicken broth
Salt and Pepper
Place chicken breasts into the base of your instant pot and season both sides with salt and pepper. Pour salsa, broth, and taco seasoning over the tops and toss around until all sides are coated.
Cook on meat/poultry high pressure for 8 minutes.
When the time is up, carefully release the pressure, and remove the lid. Transfer chicken breasts to your stand mixer or cutting board to shred. If using a stand mixer, add paddle attachment and shred on low speed until shredded. If using a cutting board, shred using two forks.
Place shredded chicken back into the instant pot and toss to coat with the salsa. Just before serving, top with freshly chopped cilantro and a generous squeeze of lime.
Use chicken to make bowls, tacos, tostadas, enchiladas, salads, etc. This will keep in the fridge for 4-5 days.