Instant Pot Mexican Chicken Salsa

5 from 30 votes

Enjoy a delicious Mexican chicken meal with just 3 ingredients using our salsa chicken recipe, perfect for quick and hassle-free dinners.

Prep Time6

Cook Time12

Pressure Release12

Total Time30

Course: Entree

Cuisine: Mexican

Keyword: Chicken, One Pot Meal, gluten-free, 30 minute meals, Instant Pot, Meal Prep, instant pot mexican chicken

Servings: servings

Calories: 223kcal

Gather your ingredients. Preheat your Instant Pot by setting it to sauté. Add olive oil to the bottom of the inner pot.
Lay the chicken pieces in the bottom. Pour sauce over the pieces, then sprinkle seasonings over the top.
Place lid on Instant Pot and close the sealing lever.
Press cancel to end the sauté, then set the the pot to cook at high pressure for 12 minutes.
When the cooking cycle is over, allow Instant Pot to naturally release pressure for 10 minutes. Then, initiate a quick release by turning the sealing lever.
Serve the salsa chicken as-is over cooked rice, or shred to use in burritos, tacos, enchiladas, or soup.

Do you know the secret to easily shredding cooked chicken?
Well, it's using a mixer!
It can be done right in the Instant Pot with a hand mixer, or in the bowl of a stand mixer. Just be sure to start with a low setting. Otherwise, you could have a mess of pieces flying out of the bowl.

Recipe Variations:

Use Salsa Verde to make a Salsa Verde Soup by shredding the meat and adding 4 cups of broth.
Make Creamy Salsa Chicken by stirring in 4 ounces of cream cheese to the salsa after pressure cooking.
Use the meat to make an easy Chicken Tortilla Soup.

Storing Instructions:

Instant Pot Mexican chicken can be refrigerated and used for up to 4 days. If planning on shredding, we recommend doing so before refrigerating, to ensure that it falls apart easily.
If freezing the meat for Mexican meal prep dinners, wait for the food to cool completely before transferring to a freezer-safe container. Leftovers keep well in the freezer for about 3 months.