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Instant Pot Salsa Chicken

Instant Pot Salsa ChickenA no-fuss way to make flavorful shredded chicken in your pressure cooker. It’s perfect for burritos, tacos, and all kinds of Tex-Mex favorites!

Who doesn’t enjoy an amazing Tex-Mex dish? Well, I’m sure there are some people who don’t like it. To each their own, I say.

For those of us who do crave burritos, enchiladas, and tacos, we’ve got a recipe that you’re going to love!

Instant Pot Salsa Chicken is a quick and easy way to add tons of flavor to chicken. It’s perfect if you need pre-cooked, shredded chicken for dish, because this recipe will have it ready in no time. So, shall we get started on this, “dump and go,” recipe?

Salsa chicken in a bowl with tortillas.

How to Make Instant Pot Salsa Chicken:

First, dice the onions and prep the chicken. If you didn’t buy tenders or thin cutlets, you might need to cut the poultry into small pieces.

Top down view of chicken tenders in an Instant Pot.

Next, place the ingredients into the liner of the pressure cooker in the following order; chicken, broth, taco seasonings, onions, and salsa.

Now, it’s important that you place the ingredients into the machine in the order we described. Otherwise, you may get a burn notice.

Top down view of salsa, chicken, and seasoning in an Instant Pot.

Afterward, close the lid and set the valve to, “sealed.” Press the manual or high pressure cook button. Set it to cook for eight (8) minutes.

Then, when the timer goes off, allow for a ten (10) minute(s) natural release before opening the valve.

Top down view of shredded chicken in an Instant Pot.

Use two (2) forks or some tongs to carefully shred the hot chicken. That’s it, your pressure cooker Mexican chicken recipe is done!

Kim and I hope you enjoy the Tex-Mex chicken and wish you all the best 🙂

Plate of salsa chicken with chips.

How do you moisten dry and shredded chicken?

In our house, we usually store the chicken in chicken broth. For example, leftovers would be placed into a sealed container.

After that, we would add enough chicken broth to the container to cover the shredded chicken. That way, as it sat in the fridge, it would soak up the broth.

Can you freeze shredded chicken?

Absolutely! Simply, wait for it to cool then place it into a freezer bag. Press out all the air before sealing and labeling it.

The chicken should hold for at least two (2) weeks in your freezer.

Shredded chicken with salsa and seasonings on a plate.

If you like our Instant Pot Salsa Chicken recipe, please leave us a comment and rate the recipe card. You can also find us on Facebook, Pinterest, Twitter and Instagram searching for Berly’s Kitchen!

Plate of salsa chicken with chips.

Instant Pot Salsa Chicken

5 from 2 votes
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Prep Time: 5 minutes
Cook Time: 8 minutes
Come to Pressure and Natural Release: 17 minutes
Total Time: 30 minutes
Servings: 4 Servings

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  • 1 Lb. Chicken (boneless, skinless, tenders or thin cutlets)
  • 1 Cup Chicken Broth
  • [1 Tablespoon Taco Seasoning]
  • 1 Cup White Onion (diced)
  • 1 Cup Salsa (we used mild red salsa)


  • Layer the ingredients in the liner in this order. Place the chicken tenders first, followed by the broth, then the taco seasoning. Add the onion next, and put the salsa on top.
  • Close the lid, and ensure the valve is set to sealing. Press the manual (pressure cook) button, and adjust the time to 8 minutes. After the time is up, allow a 10 minute natural release before opening the valve to release any remaining pressure. Carefully open the lid.
  • Either remove the chicken to and return to the liner, or use two forks to shred the chicken inside the liner. Use as filling for burritos, tacos, nachos, burrito bowls, tostados, or any of your favorite Tex-Mex dishes.


The calories listed are an approximation based on the ingredients and a serving size of four (4) ounces of chicken. Additionally, the calories listed does NOT include the cilantro, tortillas, or chips seen in the photos. Actual calories will vary. The shredded chicken can be stored in your fridge, in a sealed container, for up to three (3) days.


Serving: 4Ounces | Calories: 295kcal | Carbohydrates: 12g | Protein: 23g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 85mg | Sodium: 1326mg | Fiber: 3g | Sugar: 6g
Recipe Rating


Monday 19th of October 2020

If I want to double this do I use two cups of broth?


Monday 19th of October 2020

Hi Mike!

Good question! This recipe is a little different. The broth is used to give the dish a little moisture and to allow the Instant Pot to pressurize properly. We used a 6-quart Instant Pot, and the minimum amount of thin liquid required is 1 cup. An 8-quart requires more. It would be perfectly fine to double the broth, and the recipe should turn out the same as written. If you don't double the broth, the recipe would still work, but there won't be as much liquid/moisture in the finished dish. For this particular recipe, it would be preference if you want to double it or not. We like the extra liquid to store with the leftovers so the chicken doesn't get dry. Whichever way you go, make sure to keep the salsa off the bottom of the Instant Pot liner/insert to help prevent a burn notice.