instant pot salsa chicken

  • Author: My Heart Beets
  • Cuisine: Mexican


  • 1 (16 ounce) jar of (your fav) salsa
  • 1 ½ pounds boneless and skinless chicken thighs

Optional Spices:

  • 1 teaspoon basil
  • 1 teaspoon chili powder
  • 1 teaspoon oregano
  • ½ teaspoon black pepper
  • ½ teaspoon cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon salt, to taste


  • Serve with: tortillas, cilantro, avocado, lime, jalapeños


  1. Add all of the ingredients to an instant pot.
  2. Secure the lid, close the pressure valve and cook for 5 minutes at high pressure.
  3. Naturally release pressure (or NPR for 10 minutes, then release pressure).
  4. Using two forks, shred the chicken (or you can remove the chicken and cut it into chunks if you prefer).
  5. Serve in tortillas with your favorite taco toppings! Or use however you’d like!


  • For a variation, try salsa verde!  If using salsa verde, skip the optional spices.