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instant pot salsa chicken

5 from 6 reviews
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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


  • Add all of the ingredients to an instant pot.
  • Secure the lid, close the pressure valve and cook for 5 minutes at high pressure.
  • Naturally release pressure (or NPR for 10 minutes, then release pressure).
  • Using two forks, shred the chicken (or you can remove the chicken and cut it into chunks if you prefer).
  • 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.
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