Why this salsa verde chicken lives in my Instant Pot
Growing up in Texas, there has been a tremendous influence from Mexican cuisine on my style of cooking. All savory food tends to taste a little bit better, and a lot more like home to me, with a touch of Tex-Mex flavors.
The inspiration for this Instant Pot Shredded Salsa Chicken recipe actually came one night when I was crushed for time and really wanted a tender, juicy, shredded chicken recipe to serve as tacos.
This Crock-Pot salsa shredded chicken recipe has always been a huge success in the past, so why not throw it in the pressure cooker and see what happens?!
Well, the first batch came out a little too watery (after all, slow cooker recipes tend to evaporate a bit more liquid than pressure cooker recipes do!) but showed promise as it was literally falling apart as I was shredding it with a fork!
So with a little tweaking, this recipe was born and was served as these Easy Shredded Chicken Tacos! It is full of delightful Mexican flavors and is so tender and easy-to-shred.
The tweak? A quick sauté of red onion and garlic first, a scrape of the pot so nothing sticks, and just enough salsa verde and water to cook under pressure without turning soupy. 10 minutes under pressure… and it falls apart at the touch of a fork.
I melted an 8.oz bar of cream cheese into the liquid while I was shredding the chicken separately. Blended it all together and the result was incredible! Served with tortilla chips over rice.
– Amy
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Chicken breasts: Boneless, skinless chicken breasts are what I use here. Thighs (boneless or bone-in) work too and are a little juicier, just check the FAQs below for the cook time.
- Red onion: Sautéed first, it melts into a sweet, savory base for the sauce. A sweet or white onion will substitute well.
- Garlic: Fresh garlic cloves are recommended, but garlic powder can also be substituted.
- Taco seasoning: I use my Homemade Taco Seasoning Mix, but a store-bought packet works too. Packets vary a LOT in salt, so taste before adding extra.
- Salsa verde: This is the star of the show. Mild keeps it family-friendly, medium brings more heat, and my Tomatillo Salsa Verde is amazing if you want to go homemade.
- Red salsa (optional swap): Regular red salsa can be used in place of the salsa verde for a more classic salsa chicken.
- Olive oil and water: The oil is for sautéing the onion. The water adds just enough liquid for the Instant Pot to come to pressure without watering down the salsa.
How to Make Instant Pot Shredded Salsa Chicken
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Sauté the onion and garlic.
Set a 6-quart Instant Pot to sauté and add the olive oil and red onion. Cook for 2-3 minutes until translucent, then stir in the garlic for 1 minute and turn the pot off.
Scrape the bottom of the pot before anything else goes in. Any browned bits stuck down there are exactly what triggers the dreaded burn notice.
Add the chicken and seasoning.
Lay the chicken breasts right on top of the onions. Sprinkle the taco seasoning and salt evenly over the chicken.
Pour in the salsa verde and pressure cook.
Pour the salsa verde and water over the chicken, then lift each breast so the liquid runs underneath. Seal the lid and cook on high pressure for 10 minutes, followed by a 10-minute natural release.
Don’t skip the 10-minute natural release. It’s what keeps the chicken juicy and fork-tender instead of tough and stringy.
The Instant Pot I L❤️VE!
Not all pressure cookers are the same. The 6-quart Duo Plus is the one I reach for, since the sauté function does real work before the lid goes on and the controls are simple enough that you don’t need the manual.
Shred it right in the pot.
Use two forks to pull the chicken apart in opposite directions, right in the cooking liquid. Let it soak up all that salsa verde for 5-10 minutes before serving.
Shred while it’s still warm. Warm chicken pulls apart in seconds, and keeping it in the liquid stops it from drying out.
Oops! What Did I Do Wrong?!
Why did I get a burn notice?
Something stuck to the bottom of the pot, usually browned onion or thick salsa. Scrape the pot after sautéing and lift the chicken so the liquid gets underneath before sealing.
Why is my chicken hard to shred?
It likely needed a little more time. Seal it back up for a few more minutes on high pressure, then try again.
Why is my chicken tough or dry?
Usually it’s from a quick release or skipping the soak. Always do the full 10-minute natural release, then let the shredded chicken sit in the liquid for 5-10 minutes.
Why is my salsa chicken watery?
Extra liquid is the culprit (that was my very first batch!). Keep the salsa and water amounts as written, or let it simmer on sauté for a few minutes after shredding.
FAQs
Yes! Boneless, skinless thighs cook in the same 10 minutes with a 10-minute natural release. For bone-in thighs, bump it up to 15 minutes and pull out the bones before shredding.
I haven’t tested this recipe with frozen chicken, so I recommend thawing it first. Thawed breasts sit right on the sautéed onions and cook evenly in the salsa.
Absolutely. Use the same amount of your favorite jarred red salsa for a more classic salsa chicken flavor.
Yes, and that’s actually where this recipe started! My Slow Cooker Shredded Chicken Burrito Bowl is the slow cooker version.
Natural release, every time. Letting the pressure drop on its own for 10 minutes keeps the chicken tender, while a quick release can leave it tough.
Take a tip from reader Amy and melt an 8-ounce block of cream cheese into the cooking liquid while you shred the chicken. Stir everything back together for a rich, creamy version.
Store the shredded chicken with some of the cooking liquid in an airtight container for up to 3-4 days.
Once shredded, freeze it in a container or zip-top bag for up to 4-6 months. It freezes really well, just add a splash of the cooking liquid so it doesn’t dry out after thawing.
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Instant Pot Shredded Salsa Chicken Recipe
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Equipment
Ingredients
- 1 ½ pounds chicken breasts
- 2 tablespoons olive oil
- ½ red onion finely diced
- 2 cloves garlic crushed
- 1 tablespoon taco seasoning mix
- ¼-½ teaspoon 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.2 tablespoons olive oil, ½ red onion
- Add crushed garlic and continue sautéing for 1 minute. Turn off the Instant Pot.2 cloves garlic
- 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.1 ½ pounds chicken breasts
- Sprinkle taco seasoning mix and salt on top of the chicken.1 tablespoon taco seasoning mix, ¼-½ teaspoon salt
- Pour in salsa verde and water. Pick up chicken breasts to let some of the liquid get underneath them.¾ cup salsa verde, ¼ cup water
- 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!
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Notes
- Salsa swap: Use medium salsa verde for more heat, or regular red salsa in place of the salsa verde.
- Taco seasoning: Homemade or store-bought both work. Packets vary in salt, so taste before adding the extra salt.
- Chicken thighs: Boneless thighs cook in the same 10 minutes. Bone-in thighs need 15 minutes.
- Frozen chicken: Not tested with this recipe. Thaw the chicken first for the best results.
- Avoid the burn notice: Scrape the bottom of the pot after sautéing and lift the chicken so the liquid runs underneath.
- Make it creamy: Melt an 8-ounce block of cream cheese into the cooking liquid while you shred.
- Storage: Refrigerate with some of the cooking liquid in an airtight container for 3-4 days.
- Freezing: Freezes well for up to 4-6 months. Add a splash of cooking liquid so it doesn’t dry out after thawing.
- Make ahead: Chop the onion a day early, or double the batch for meal prep all week.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What to Serve with Salsa Chicken
The best part? This salsa chicken goes with just about anything. Pile it into my Easy Shredded Chicken Tacos with diced avocado and cotija, or spoon it over Cilantro Lime Rice for a DIY burrito bowl night.
It’s also SO good tucked into Easy Corn Tortilla Quesadillas or served with a side of Restaurant-Style Mexican Rice. And if you’re a salsa verde fan like me, my Easy Enchiladas Verdes with Chicken and Chicken Pozole Verde are next on your list.
For sides, you can’t go wrong with Baked Tortilla Chips and my Homemade Guacamole Recipe, plus a bowl of Homemade Pico de Gallo or Roasted Tomato Salsa. Round it all out with Skillet Mexican Street Corn Salad and Instant Pot Refried Black Beans.
More Easy Instant Pot Recipes
Hooked on that 10-minute Instant Pot magic? Same. These are the pressure cooker dinners I make on repeat.
I melted an 8.oz bar of cream cheese into the liquid while I was shredding the chicken separately. Blended it all together and the result was incredible! Served with tortilla chips over rice.
Yay! So happy to hear you enjoyed the recipe, Amy! That sounds delicious. Thanks so much for taking the time to leave a comment and rating!