Instant Pot Salsa Chicken

This Instant Pot Salsa Chicken Recipe is an easy recipe for Salsa Verde Chicken. This delicious instant pot recipe for Mexican shredded chicken breasts is perfect to use in salads, tacos, enchiladas, or wraps!  This will be your go to Mexican Chicken recipe. 

I recently made Homemade Salsa Verde when my parents were here for a visit.

While everyone LOVED the salsa verde, I made way too much to just enjoy with tortilla chips.

I decided I would make an Instant Pot Salsa Chicken, as my mom has been requesting more Healthy Instant Pot Recipes and you all have been asking for more Instant Pot Chicken Breast Recipes.

And friends, even though I am partial to my perfectly cooked Instant Pot Chicken Breasts, this shredded Mexican Chicken is SO incredibly good.

Instant Pot Salsa Verde Chicken

There is nothing better than an easy Mexican recipe. But an easy VERSATILE Mexican Recipe is a keeper for sure.

And that is EXACTLY what Instant Pot Salsa Verde Chicken is–an easy, versatile recipe for Shredded Mexican Chicken. This slightly spicy, slightly sweet, and slightly tangy shredded chicken is juicy and full of flavor and is perfect atop salads, stuffed in burritos, served in soups, or made into enchiladas.

It is important to note you can use traditional red salsa in place of salsa verde–with the same delicious results!

How To Make Salsa Verde Chicken in Pressure Cooker

Making shredded chicken in the instant pot is SIMPLE! Period.

If you want a plain shredded chicken, please refer to my Perfect Instant Pot Chicken Breast Recipe. But if you are looking for a delicious Instant Pot Mexican Style Chicken, this Salsa Verde Chicken is for you!

Step One: Saute Onions and Garlic in Instant Pot

• Turn your Instant Pot to the Saute function and let heat up.
• Add in a bit of olive oil and then add in your onions.
• Saute lightly and then add in the garlic.
• Saute another minute longer.

Step Two: Add in Remaining Ingredients to Instant Pot

• Pour in the chicken stock, salsa verde, and honey into the instant pot.
• Scrape the bottom of the instant pot, being sure remove any browned bits of onions or garlic from bottom of the pan.
• This  is one reason that can cause your Instant Pot to not come to pressure or get a burn warning. Read more about why your Instant Pot may not seal here.
• Submerge the chicken into the liquid and secure the lid on the pressure cooker.

Step Three: Cook Chicken on High Pressure.

You do not need to cook your chicken on the Poultry setting on your pressure cooker. It is just a fancy pre-set for cooking on high pressure (read more about Instant Pot Functions here).

How long you cook your chicken breasts will depend on how thick they are and if they are frozen or not.

• To make Instant Pot Salsa Chicken with fresh Chicken: 
  • Cook on high pressure for 6 minutes for small (6 ounce) chicken breasts.
  • Cook on high pressure for 8 minutes for large (8-10 ounce) chicken breasts.
• To make Instant Pot Salsa Chicken with frozen Chicken Breasts:
• Cook on high pressure for 10 minutes for small (6 ounce) chicken breasts.
• Cook on high pressure for 12 minutes for large (8-10 ounce) chicken breasts.

Step Four: Shred Chicken

• Once cook time has elapsed, allow pressure to release naturally for 10 minutes.
• You can do a quick release after 5 minutes, but I find that after 10 minutes the chicken will shred easier, and be juicier.
• Shred the chicken right in the salsa liquid to keep these chicken breasts moist and juicy.
• Finish this Shredded Salsa Chicken with a squeeze of fresh lime juice.

What is the best way to shred cook chicken?

Most people shred cooked chicken with 2 forks. And that works. However, my favorite way to shred chicken is with my hand-held kitchen mixer.

• To shred chicken with a hand-held mixer,  just place the mixer (with attachments) right into your instant pot and turn to low. Increase speed to medium, and watch your chicken shred into perfect pieces.

Note: If you have a lot of liquid inside your instant pot, you may want to drain some off before shredding. It won’t necessarily shred easier, BUT it will protect you from having hot cooking liquid splash up at you. 

How to Serve Instant Pot Shredded Mexican Chicken

Shredded Salsa Verde Chicken is so incredibly good in so many ways.

• On top of a baked sweet potato.
• On top of a salad–try it on this Mexican Cobb Salad.
• In burritos, on tacos, or in Chicken Verde Enchiladas.
• On top of Pineapple Cilantro Rice.

A Few Pointers on Easy Instant Pot Salsa Chicken

• It is important to note you can use traditional red salsa in place of salsa verde–with the same delicious results!
• I prefer to use boneless, skinless chicken breasts for this recipe, but boneless, skinless chicken thighs will work the same (with no change in timing.)
• Because this is Salsa Verde Chicken, you want to use the BEST Salsa Verde. I prefer homemade, but a good quality jarred salsa will work as well.
• If you need this shredded chicken recipe to be Paleo, omit the honey and add in another sweetener of your choice, like maple syrup. You need that bit of sweetness to balance this recipe.
• If you use pineapple juice instead of chicken stock, you can omit the honey, as the pineapple juice will provide the sweetness Salsa Verde Chicken needs.
• If you have leftover Salsa Verde Chicken, freeze for up to 3 months. Defrost in the fridge and use as desired.
• To reheat Frozen Salsa Verde Chicken, remove frozen chicken from freezer bag or container (you may need to run under hot water before you can remove from bar or container). Place in Instant Pot on saute function for 5 minutes, breaking up lightly. Close Instant Pot lid and turn Instant Pot to high pressure for 5 -8 minutes to reheat meat perfectly.
• This Shredded Mexican Chicken is delicious if served with a squeeze of fresh lime juice mixed in after shredding. It really brightens up the flavor.

More Instant Pot Chicken Recipes

• Instant Pot Chicken Wings
• Instant Pot Chicken Chili
• Instant Pot Chicken Thighs
• Instant Pot Chicken Marsala
• Instant Pot Chicken Noodle Soup

Salsa Verde Chicken Recipe

5 from 2 votes

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Instant Pot Salsa Chicken

An easy recipe for Salsa Verde Chicken. This delicious instant pot recipe for Mexican shredded chicken breasts is perfect to use in salads, tacos, enchiladas, or wraps! 

Course Main Course

Cuisine Mexican

Keyword Instant Pot Mexican Chicken, Instant Pot Salsa Chicken, Salsa Verde Chicken

Prep Time 5 minutes

Cook Time 10 minutes

Pressure 15 minutes

Total Time 15 minutes

Servings 8

Calories 173 kcal

Ingredients

• 1 tablespoon olive oil
• 1 small onion diced
• 1 tablespoon garlic minced
• 1/3 cup chicken stock or pineapple juice
• 1 cup salsa verde
• 1 tablespoon honey
• 2 pounds chicken breasts
• 1/2 teaspoon salt
• 1 lime juiced (optional)

Instructions

1. Turn your Instant Pot to the Saute function and let heat up. Add in a bit of olive oil and then add in your onions. Saute lightly and then add in the garlic. Saute another minute longer.

2. Pour in the chicken stock, salsa verde, and honey into the instant pot and scrape the bottom of the instant pot, being sure remove any browned bits of onions or garlic from bottom of the pan. 

3. Submerge the chicken breasts into the liquid, season with salt and secure the lid on the pressure cooker.

4. To make salsa verde chicken with fresh Chicken: Cook on high pressure for 6 minutes for small (6 ounce) chicken breasts, 8 minutes for large (8-10 ounce) chicken breasts.
5. To make salsa verde chicken with frozen Chicken Breasts: Cook on high pressure for 10 minutes for small (6 ounce) chicken breasts, 12 minutes for large (8-10 ounce) chicken breasts.
6. Once cook time has elapsed, allow pressure to release naturally for 10 minutes. You can do a quick release after 5 minutes, but I find that after 10 minutes the chicken will shred easier.
7. Shred the chicken right in the salsa verde liquid to keep these chicken breasts moist and juicy.

8. Mix in the juice of a fresh lime to brighten this Instant Pot Salsa Chicken. 

Recipe Notes

• I prefer to use boneless, skinless chicken breasts for this recipe, but boneless, skinless chicken thighs will work the same (with no change in timing.)
• Because this is Salsa Verde Chicken, you want to use the BEST Salsa Verde. I prefer homemade, but a good quality jarred salsa will work as well. 
• If you need this shredded chicken recipe to be Paleo, omit the honey and add in another sweetener of your choice, like maple syrup. You need that bit of sweetness to balance this recipe. 
• If you use pineapple juice, you can omit the honey, as the pineapple juice will provide the sweetness Salsa Verde Chicken needs. 
• If you have leftover Salsa Verde Chicken, freeze for up to 3 months. Defrost in the fridge and use as desired. 
• To reheat Frozen Salsa Verde Chicken, remove frozen chicken from freezer bag or container (you may need to run under hot water before you can remove from bar or container). Place in Instant Pot on saute function for 5 minutes, breaking up lightly. Close Instant Pot lid and turn Instant Pot to high pressure for 5 -8 minutes to reheat meat perfectly. 

Nutrition Facts

Instant Pot Salsa Chicken

Amount Per Serving

Calories 173 Calories from Fat 45

% Daily Value*

Total Fat 5g 8%

Cholesterol 72mg 24%

Sodium 335mg 14%

Potassium 501mg 14%

Total Carbohydrates 5g 2%

Sugars 4g

Protein 24g 48%

Vitamin A 4.2%

Vitamin C 7.8%

Calcium 1.1%

Iron 2.3%

* Percent Daily Values are based on a 2000 calorie diet.

To Make Instant Pot Shredded Mexican Chicken Breasts, You May Need

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