🍗 What Makes This Recipe So Good

Instant Pot salsa chicken is a STAPLE at my house, for 3 main reasons. 1) It’s SUPER easy to make. I mean, the Instant Pot does all the work. 2) It’s super quick. Toss everything in the pressure cooker, let it cook for 20 minutes or so, shred it, and enjoy. It lets me get dinner on the table in roughly 30 minutes, which is an absolute LIFE saver some (ok, most) days. And 3) it’s really enjoyable. The flavors are delish – your favorite salsa with added depth from the taco seasoning – and the chicken is tender and juicy, not dry or rubbery. The seasoned shredded chicken is great for meal prep since it’s really pretty versatile. Enjoy it as-is. Pair it with Mexican rice or cilantro-lime cauliflower rice. Use it in tacos or enchiladas or nachos or burritos or burrito bowls. Enjoy it on a salad with cilantro, onion, roasted corn, and a creamy avocado ranch dressing or a scoop of guacamole. So many options!

👩🏼‍🍳 Chef’s Tips

If you’re using a salsa with a thinner consistency, you shouldn’t get a burn notice on your Instant Pot. Thicker, chunkier salsas, though, might not contain enough liquid to prevent the burn warning. If you’re using a really thick salsa, add just a touch of chicken broth to the Instant Pot – just enough that it won’t give you that error. You don’t want to boil the chicken in liquid, so don’t add much. Submerge the chicken as much as possible in the salsa to keep it nice and juicy, especially if your chicken breasts are especially large or thick. If needed, you can add half the salsa and taco seasoning to the pressure cooker, place the chicken, and then cover the chicken with the remaining salsa. That just helps ensure it stays covered so it can really absorb that flavor.

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