Instant Pot Shredded Salsa Chicken
User Reviews
4.7
Instant Pot Shredded Salsa Chicken
Description
The recipe begins by sautéing diced red onions and crushed garlic in olive oil directly in the Instant Pot, adding a base of mild sweetness and aromatic flavor. Chicken breasts are layered on top and seasoned with taco seasoning and salt, then topped with salsa verde and water. Cooking under high pressure for 10 minutes followed by a natural release allows the chicken to become tender and infused with seasoning and salsa flavors.
After cooking, shredding the chicken in the cooking liquid helps retain moisture and flavor. This preparation yields chicken that is versatile for Mexican-inspired meals, especially tacos or bowls. Adjusting the spice level can be done by selecting a mild or medium salsa. The use of fresh sautéed aromatics enhances the overall depth of flavor.
Storage and make-ahead tips include chopping onions a day early and refrigerating leftovers for 3-4 days. For longer storage, shredded chicken freezes well for 4-6 months. Reheating can be done in a microwave or stovetop. These practical notes help maintain convenience without sacrificing taste or texture.
Ingredients
- 1 ½ lbs. chicken breast
- 2 Tbsp. olive oil
- ½ red onion finely diced
- 2 cloves garlic crushed
- 1 Tbsp. taco seasoning mix
- ¼ - ½ tsp. salt to taste
- ¾ cup salsa verde mild
- ¼ cup water
Instructions
- Set a 6-quart Instant Pot to the sauté function. Add oil and diced red onion. Sauté for 2-3 minutes or until onions become translucent.
- Add crushed garlic and continue sautéing for 1 minute. Turn off the Instant Pot.
- Scrape the bottom of the Instant Pot to ensure there are no bits stuck to the bottom. Add chicken breasts on top of the onions.
- Sprinkle taco seasoning mix and salt on top of the chicken.
- Pour in salsa verde and water. Pick up chicken breasts to let some of the liquid get underneath them.
- Cover the Instant Pot with the lid and make sure the pressure release valve is set to sealed.
- Cook chicken for 10 minutes on high pressure. Do not open the Instant Pot for 10 minutes after the timer goes off for a 10-minute NPR.
- Open the pressure release valve and let any excess steam out.
- Shred the chicken with two forks and let sit in the liquid for 5-10 minutes before serving.
- Serve salsa shredded chicken as tacos, in a burrito bowl, or on top of your favorite salad. Enjoy!
Notes
- Use medium salsa instead of mild for a spicier version if desired.
- Regular salsa can replace salsa verde; adjust salt and seasoning accordingly.
- Homemade or packaged taco seasoning mix can be used; adjust salt if using pre-seasoned mixes.
- You can prep diced onions a day in advance to save time.
- Store leftover shredded chicken in an airtight container in the refrigerator for up to 3-4 days.
- Freeze shredded chicken in a freezer-safe container or Ziplock bag for 4-6 months maximum.
- Reheat in microwave or on stovetop, stirring occasionally to retain moisture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 196 kcal
% Daily Value*
| Calories | 196kcal | 10% |
| Carbohydrates | 4g | 1% |
| Protein | 24g | 48% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 73mg | 24% |
| Sodium | 614mg | 26% |
| Potassium | 490mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 442IU | 9% |
| Vitamin C | 5mg | 6% |
| Calcium | 10mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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