Instant Pot Salsa Chicken
Salsa Chicken is so easy to make in the Instant Pot and so versatile! I also include directions for using your oven, the choice is yours.
Prep Time2 minutes mins
Cook Time18 minutes mins
Resting Time20 minutes mins
Total Time40 minutes mins
Course: Main Course
Cuisine: Mexican
Servings: 6
Calories: 175kcal
- 1 - 1 ½ lb Chicken thighs, boneless and skinless
- ¾ c Salsa
- 1 TB Taco seasoning
Instant Pot Method:
Combine all ingredients in the Instant Pot.
Set the time to 18 minutes.
Once the cooking cycle is done, wait at least 20 minutes before venting. The longer you wait, the easier the chicken will be to shred.
Oven Method:
Preheat oven to 350°F.
In a 2-3 quart casserole dish, layer the raw chicken pieces first, then sprinkle with the taco seasoning. Pour the salsa over the top.
Cover and bake for 45 to 50 minutes at 350°F.
Once it is finished baking, allow the chicken to cool for at least 15 to 20 minutes, and then shred the meat. (Use two forks, or any other method you prefer – the longer you wait, the more likely the meat will just fall apart – it sometime shreds just by stirring!)
Use the chicken in your burritos, tacos, quesadillas, and taco salads. Enjoy!
Calories: 175kcal | Carbohydrates: 2g | Protein: 12g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 74mg | Sodium: 322mg | Potassium: 247mg | Fiber: 0g | Sugar: 1g | Vitamin A: 255IU | Vitamin C: 0.8mg | Calcium: 16mg | Iron: 0.6mg
Nutrition values are estimates only, using online calculators. Please verify using your own data.